vegetarian "low-carb" summer squash lasagna, Sept 1 2020
Scott and I created this recipe to use up an abundance of yellow summer squash from our garden. It was intended to provide a meal we can share, despite our differing dietary needs-- he is vegetarian, and I need a low-car, high protein diet as I recover from surgery. This fit the bill perfectly and really satisfies the taste for real lasagna-- while also using up a lot of yellow squash.
This recipe made 3 trays of lasagna -- two of which we cooked in parchment paper so we could put them into ziplock bags to freeze for later.
The pans we used were 8x8 and 2.5 inches deep, 9x7 and 3 inches deep (we recommend these sizes, as the layers have a little room at the top so it doesn't bubble over in the oven) and then a 7x11 pan that was 2 inches deep (too shallow-- was very full and had to baked on a cookie tray to catch the overflow)
You could also do this in a lasagna pan that is larger and deeper, but it might need to cook a bit longer at a lower temperature. Or feel free to cut this recipe in half-- and cook in a 9x13 casserole.
CALORIES: 262.2 |
FAT: 15.3g |
PROTEIN: 19.3g |
CARBS: 13.9g |