Dan’s
Fresh Produce in-house
Chef
Gregg
Prawdzik
Servers 4-6 people
What do to with old squash? Another chef recipe about
how to use not so pretty vegetables. Here is where you
want to use the spherical round squashes like an 8-ball.
This recipe is also ideal for those on a gluten-free diet
who love Italian cuisine.
5 lb squash,
sliced ¼ inch slabs
16 oz fresh ricotta (recipe below)…or buy your favorite
1 lb mushrooms, sliced (fresh porcini or crinimi)
¼ cup parmesan (Grana Padano or Reggiano)
6 clove garlic
1 tbsp fresh thyme
1 tbsp fresh oregano
2 eggs
3 cup tomato sauce (see Romanita Recipe)
8 oz fresh mozzarella (or you can substitute dry mozzarella)
½ bunch basil, chiffonade
1 cup olive oil
Salt and pepper to taste
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MISE
EN PLACE:
Heat grill on high. Meanwhile, season squash slices with salt and pepper (do
not add oil). Grill squash until brown grill marks on both sides. Set aside.
In a bowl, mix Parmesan, thyme, oregano, eggs, and ricotta.
Grate
the mozzarella and set aside.
Sauté mushrooms on high heat in a sauté pan
with ¼ cup olive oil. You want the mushrooms to
caramelize on both sides before removing from pan and
draining on a
paper towel. NOTE: try deglazing the pan with vegetable
stock, chicken stock or your favorite red wine or sherry
(1/4 cup),
and add this to your marinara sauce for more flavor. Set oven to 350F
COOKING:
In a 9x9 inch baking dish add half of the marinara sauce
and spread evenly on the bottom. Start building the lasagna
like you would normal lasagna except in place of the
noodles, use the squash. Start with squash, add a thin
layer of ricotta mix, smatter with mushrooms, sprinkle
with mozzarella and fresh basil and repeat two more times.
Top with remaining marinara and sprinkle an even layer
of Parmesan.
Bake at 350F until bubbly and the center is 140F by an
instant read thermometer (about 30 minutes). Allow to rest
for 15 minutes before plating.
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