3 Pie Pumpkin or medium Acron Squash, cut in half and seeded
1 Tbsp Oil
Salt and Pepper
1 box Oven-Ready (one noodle per squash) Lasagna Noodles
2 cups Honeyville Freeze Dried Sausage
1 Tbsp Oil
1/2 cup Honeyville Freeze Dried Onion
1 cup Honeyville Freeze Dried Mushrooms
2 cloves Garlic, minced fine
1/2 tsp Red Pepper Flakes
1/2 tsp Fennel Seeds, crushed
1 cup Honeyville Tomato Powder
2 tsp Chef Tess Romantic Italian Seasoning or Italian herb blend
Salt and Pepper to taste
3 cups Water
2 Tbsp Fresh Basil, chopped
1 cup low fat Ricotta
1/4 cup Honeyville Ova Easy Egg Crystal
1/4 tsp Salt and Pepper
1/4 tsp Red Pepper Flakes
2 cups Honeyville Mozzarella Cheese (hydrated)
1 cup Parmesan Cheese
Instructions: Preheat oven to 350 degrees. Drizzle the inside of the seeded pumpkin with the olive oil and season well with salt and pepper. Break each of the lasagna noodles into 3 pieces, big enough to fit into the cavity of the pumpkin or squash.
Combine all the ingredients for the meat sauce and hydrate about 10 minutes. Top the cheese layer with another broken lasagna noodle. Add about 1/4 cup of sauce on top of the noodle. Top the sauce mixture with another broken noodle.
Repeat the layers until your squash is filled with lasagna layers.
Sprinkle Generously with parmesan cheese and Italian spices.
Lightly tent the pan with aluminum foil. Bake at 350 degrees for about 1 hour and 15 minutes, until squash is tender. The noodles will cook perfectly.
We made some with a few other squash varieties. I was surprised how many worked perfectly to use as a cavity for lasagna baking delightfulness.
|Butternut Squash Lasagna|
|Acorn Squash Lasagna|
During the last 10 minutes of baking, hydrate the mozzarella cheese. Remove pan from the oven. Top each squash with about 1/2 cup of hydrated cheese. Return to the oven to melt the cheese, about 5 minutes more.
There you go!
Always My Very Best,
Your Friend Chef Tess