vegetarian "low-carb" summer squash lasagna, Sept 1 2020
Nutritional Info
- Servings Per Recipe: 29
- Amount Per Serving
- Calories: 262.2
- Total Fat: 15.3 g
- Cholesterol: 53.9 mg
- Sodium: 638.7 mg
- Total Carbs: 13.9 g
- Dietary Fiber: 3.7 g
- Protein: 19.3 g
View full nutritional breakdown of vegetarian "low-carb" summer squash lasagna, Sept 1 2020 calories by ingredient
Introduction
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.
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.
Number of Servings: 29
Ingredients
-
SAUCE
1 can (29 oz) (401 x 411) Pureed Tomatoes
794 grams Crushed Tomatoes
1 can (6 oz) Tomato Paste
1 cup Bob's Red Mill TVP
2 tbsp Extra Virgin Olive Oil
4 fl oz Red Wine
lasagne building ingredients:
10 cup Squash - Yellow and Zucchini
48 oz Mozzarella Cheese, whole milk (save 6 oz to mix in cottage cheese, and use the rest in the layers)
about 1/2 cup extra fresh basil and fresh oregano leaves-- we used spicy globe and genovese basil, and verigated oregano from our herb garden.
If you don't have that much fresh basil, you could add some dry basil and a bit of fresh, baby spinach, or just skip it.
"Meatless" Layer
400 gram(s) Quorn meatless and soy-free grounds (by TMKOPPY)
1 1/2 large Onions, raw
2 tbsp Peanut Oil
1.5 cup Bell peppers (Green, Red, Yellow, Orange)
4 tbsp Jalepenos (by WILLOWLIGHT)
6 clove Garlic
8 tbsp Parsley
3 tsp *BRAGG Liquid Aminos (by PINKIEFROMPQ)
2 tsp Lea & Perrins, Worcestershire Sauce
2 tbsp Fresh Oregano (by SUNSHINE_AB)
1 tsp Sage, ground
2 tsp Italian Herb Seasoning - McCormick (by JCO0715)
Cheese layer:
2.3 cup Hood Cottage Cheese 4% milkfat
2 large Egg, fresh, whole, raw
1/2 large onion, minced
2 tsp Garlic powder
2 tsp Onion powder
4 tbsp Basil
1 tbsp Fresh Oregano (by SUNSHINE_AB)
6 tsp Kraft grated parmesean cheese
3 serving Bragg - Premium Nutritional Yeast Seasoning (1Tbsp/5g)
2 tbsp Extra Virgin Olive Oil
Tips
This is a time intensive recipe since you make everything from scratch- so I suggest that you do as we did, and make a couple to freeze for later. It's really yummy and you will be surprised that even folks who don't really like vegetables will eat this.
the cooking time here includes the resting time after you turn off the oven but leave the lasgana in the oven, with the door closed-- but the time with the oven on is 1 hour 20 minutes.
Directions
First, prepare all your squash. Larger squash are good for this, though you may need to peel them, or remove some seeds. Cut the squash length wise into 1/2 inch thick "noodles". This is most easily done if you cut one piece of one edge, then lay that down so the flat side is on your cutting board and slice from there. Since the squash is put in raw, you need a good 1/2 inch of thickness so that it will cook through but not fall apart when you serve it.
Cook the sauce ingredients in a large, heavy pot on stove for about 1 hour prior to using. If the canned tomatoes are a bit runny, add the TVP dry to absorb the water and thicken it.
For the ground "meat" add 2 tbsp peanut oil to your frying pan, add your diced onion, peppers, and garlic. Cook for several minutes until the onion is translucent and peppers are starting to be soft. Add the Quorn meatless crumbles, and seasoning. Cook for several minutes on medium heat until cooked through, and flavors meld.
To make the cheese filling, stir the eggs and add to the cottage cheese. Mix in all the seasonings, the parmesean cheese, and 6 oz of the shredded mozzarella.
To layer the lasagne-- put a tsp or two of extra virgin oil in the bottom of each pan. Then put in a layer of squash to fill the bottom. Pour over enough sauce to cover the squash thoroughly.
Add enough mozzarella cheese for a good layer.
Add another layer of squash and then cover in sauce.
Put in a layer of fresh basil leaves and some fresh oregano.
Put in a layer of the meat to cover and then cover that with a layer of the cottage cheese mix. Add more herbs on top of this, and then put in a final layer of the squash noodles. a second layer of mozzarella, and cover with sauce.
Bake at 350 degrees for 1 hour 20 minutes-- turn the oven off and leave the door shut-- and let the lasagna stay in the oven for at least 1 hour to 'set'.
Serving Size: 1 serving is 8oz, and in our pans about a 2"x4" piece
Number of Servings: 29
Recipe submitted by SparkPeople user CCKELLY3.
Cook the sauce ingredients in a large, heavy pot on stove for about 1 hour prior to using. If the canned tomatoes are a bit runny, add the TVP dry to absorb the water and thicken it.
For the ground "meat" add 2 tbsp peanut oil to your frying pan, add your diced onion, peppers, and garlic. Cook for several minutes until the onion is translucent and peppers are starting to be soft. Add the Quorn meatless crumbles, and seasoning. Cook for several minutes on medium heat until cooked through, and flavors meld.
To make the cheese filling, stir the eggs and add to the cottage cheese. Mix in all the seasonings, the parmesean cheese, and 6 oz of the shredded mozzarella.
To layer the lasagne-- put a tsp or two of extra virgin oil in the bottom of each pan. Then put in a layer of squash to fill the bottom. Pour over enough sauce to cover the squash thoroughly.
Add enough mozzarella cheese for a good layer.
Add another layer of squash and then cover in sauce.
Put in a layer of fresh basil leaves and some fresh oregano.
Put in a layer of the meat to cover and then cover that with a layer of the cottage cheese mix. Add more herbs on top of this, and then put in a final layer of the squash noodles. a second layer of mozzarella, and cover with sauce.
Bake at 350 degrees for 1 hour 20 minutes-- turn the oven off and leave the door shut-- and let the lasagna stay in the oven for at least 1 hour to 'set'.
Serving Size: 1 serving is 8oz, and in our pans about a 2"x4" piece
Number of Servings: 29
Recipe submitted by SparkPeople user CCKELLY3.