OK – Not really, but Jenny and I talked today and she was ALL ABOUT correcting me on what I was calling my lunch and what she thought it should be called. This from a person who also thought there were only about 2 McAllister’s Deli locations (one in Matthews and one up at the Lake). I told her to check the blog later for my chastising of her on several levels – so here you are!
LOVE YOU BO BENNY!
So we are growing squash in our garden and we had a bunch several days ago and I decided to make a squash lasagna. Now here is where Mrs. Schupack was correcting me. I didn’t put any noodles in this ‘squash lasagna’ and she stated I should be calling it a squash casserole instead. While I know she is right, as I didn’t use noodles and the whole point of a lasagna is the well-known LASAGNA noodle, I was getting creative here and trying to use squash in a different fashion that was delicious and not too heavy (and, more importantly, I was OUT OF lasagna noodles).
So I cut the squash on a mandoline semi thin and then made a homemade sauce sauteing 2-3 minced cloves of garlic in about 1 T olive oil in a pot and added 2 LG cans tomato sauce, 1/2 small can tomato paste, few dashes of Balsamic Vinegar, and Chopped fresh Basil & Oregano from the herb garden. In one of my awesome bowls from Crate & Barrel (thank you Erin McNulty for this awesome wedding present) I took some whole milk ricotta and added 1 egg and fresh Basil & Oregano and then 2 cloves minced garlic to that.
Laid the sauce, then the squash, then a few dollops of ricotta and repeated that until the top when I added some slices of Swiss cheese (all I had, people) but would normally have added grated Mozzarella and Parmesan.
Baked it on 350 degrees, uncovered, until the cheese melted and was brown and the tomato sauce was bubbling.
Pretty good for a SQUASH CASSEROLE in the Lasagna style! (does that work better, Jenny?!)