hugs and kisses from misses M

lalalindsay:

You know what’s awesome? Lasagna. You know what I have a ton of? Squash. You know what I did tonight? Made lasagna out of squash.

“BFD, Lindsay,” you might be saying, throwing in an eye roll for good measure. “You can dump anything in a casserole dish filled with noodles and cheese and call it lasagna.”

Now, hold on for a hot second. Tonight, I made lasagna and used thinly sliced squash in place of noodles. Oh, yes. YES. I WENT THERE. The crowd goes wild! The crowd goes wild!

Delicous? Check. Sans Gluten? Check. Am I going to die single, with cats, and a fridge full of squash? Check.

Mama Lindsay’s Zucchini and Other Crap Lasagna

You need:

A huge container of cottage cheese. I like Trader Joe’s 32 ounce small curd cottage cheese.
About 16 ounces of shredded (or whole) mozzarella cheese
2 medium zucchini
1 medium yellow squash
1 pattypan squash
1 big can of Trader Joe’s Marinara sauce
1 egg, 1 egg white
enough raw ground beef to make you happy. I don’t know your life.

1. First things first: pour a glass of wine. Sauvignon Blanc works great.
2. Wash the squash, cut off the ends. Then, using a slicing device or a knife, cut the long squash lengthwise into very thin strips. Then, slice the pattypan squash into thin slices, cutting horizontally. 
3. Spread the squash slices onto a paper towel and sprinkle them with salt. Rub the salt in, let sit on paper towels for 30 minutes. This is so the moisture can come out of the squash, otherwise you’d have soupy lasagna. If you look at the finished lasagna in my picture, you’ll see that I didn’t let mine sit long enough.
4. Start browning the ground beef.
5. While it’s cooking, put the cottage cheese into the blender. Whip it for only a few seconds until it has a thick, creamy consistency. You can use ricotta, but I prefer this method. It won’t take long. Pour into a bowl, add about 8 ounces (half the bag) of shredded cheese, dump in some rosemary and spices, and crack an egg and egg white into the bowl. Mix, set aside.
6. When the beef is done, drain it. Put it back into the pan, dump in all of that glorious marinara, and simmer. Now, hopefully it’s been 30 minutes. Gently rinse your squash and put it on a paper towel. Cover it another paper towel and press down. You can roll a rolling pin over it. Do this for a little bit so you can get the moisture out.
7. Spray a 9x13 pan (or a couple of little pans, like me) with cooking spray. Make a layer of squash slices. Dump some meat/marinara on top. Spread that around.
8. Dump some of the cheese/egg mixture on top, spread around. Repeat a few times. Sprinkle some of the remaining shredded cheese on top. Cover in foil, bake for one hour.
9. After an hour, uncover it, sprinkle the rest of the cheese on top, and bake for about 10 more minutes. I like to broil it.
10. Remove, let it sit for 10 minutes. This will help it thicken.
Enjoy!