Guest Post by Jenny Manseau, Culinary Arts/Culinary Nutrition student and author of the blog Creative Cooking Gluten Free.
- 2 medium-large yellow squash*
- 6-8 ounces part skim ricotta cheese
- 8 ounces frozen spinach, chopped (after its been thawed and drained well)
- 8 ounces Pasta Sauce (I prefer homemade, but jar sauce is perfectly fine)
- Salt and Pepper to taste
- 4 oz Low Moisture Part Skim Mozzarella Cheese
Slice the squash in 1/4 inch pieces. Lay them on a paper towel, salt to draw out the extra water/moisture from the squash.
While the squash is “resting”, mix together the spinach and ricotta in a medium bowl and season with salt and pepper.
In a baking dish (I used a small 2qt baking dish, for a larger lasagna double the recipe and use a larger baking dish) layer the bottom of the pan with a small amount of sauce. Place the first player of squash down to cover the bottom of the pan (you may have to cut a few pieces to make it fit), evenly spread out the ricotta and spinach mixture, top with sauce. Repeat. You should get about three layers out of these ingredients.
*This can also be done with eggplant (peel, and soak in salted lemon water to retain color and remove some bitterness – then follow the same steps as the squash) or zucchini, again after slicing place on a paper towel and salt to draw out excess water.
Bake at 350 for 45 minutes (or until mozzarella is golden brown)
About the Author: Jenny Manseau is a Culinary Arts/Culinary Nutrition student and author of the blog Creative Cooking Gluten Free. Jenny created her website after being diagnosed in 2008 with Celiac Disease and takes many “regular” every day recipes and alters them to the gluten-free diet.