Sunday, August 2, 2009

Summer Squash Lasagna

I improvised a lasagna made from summer squash, it turned out so good I just had to share it.


2 summer squash, thinly slice lengthwise
2 TBS Olive oil
3 skinless, boneless chicken breasts chopped to bite size chunks
1 medium size onion
2 cloves garlic
1 small jalapeno
1 package frozen spinach
2 cups marinara sauce
10 oz Ricotta cheese
Shredded mozerella cheese

Finely chop the onion, pepper and garlic, sautee in olive oil until onion & garlic begins to carmelize. Add cut up chicken and cook thouroughly. Cook spinach and add to chicken mixture.

In an oiled 9" X 13" pan layer the sliced summer squash. Layer the chicken and spinach mixture over the squash. Layer in the Ricotta cheese, sauce and mozeralla. Repeat layers again ending with mozerella on top, use an ample amount.

Cover and bake in 375 preheated oven for 50 minutes. Uncover and bake for another 10 minutes. Remove, cool slightly and serve. Goes great with Garlic Texas Toast and a glass of red wine!

1 comment:

  1. We took this up a notch, and out of the healthy domain, but it was KILLER! We cooked the spinach just slightly in butter and 3 drops of truffle oil, which carried the flavor throughout. We used a mushroom marinara sauce, and alternated the inner layers with lasagna noodles. Chicken was cooked as discussed with extra olive oil, a splash of balsamic, red pepper, white pepper, sage, Lawry's, and some kosher salt. Tons of a 4 cheese shredded Italian mix was in the middle and on the top. We WILL be making this again. Couldn't stop eating it....