Easy Yellow Squash Lasagna Bowl

The weather has swung back to being cold, my daughter and I are under the weather, I’m nervous about my daughter’s upcoming first plane ride, I’m miserable about losing an hour of sleep to Daylight Savings Time, and I just want some comfort food! For me, that is usually the flavors of lasagna. But I’m finding that I can’t eat as much cheese as I used to and I had neither the time nor desire to pre-grill veggies, so I came up with this glorious dish.

5.0 from 1 reviews

Prep time

10 mins

Cook time

1 hour

Total time

1 hour 10 mins

This easy yellow squash lasagna is low in carbs, fast to put together, and low on the cheese. Perfect weeknight comfort food!

Author: Tekesha @ EatMoreFoodProject

Serves: 6

Ingredients

1 lb ground beef
24 oz spaghetti sauce
3 tbsp heavy cream
2 yellow squash
7.5 oz ricotta cheese
1 egg
½ tbsp onion salt
½ tbsp ground black pepper
1 tbsp grated parmesan cheese
2 cups shredded mozzarella cheese

Instructions

Preheat oven to 375.
In a skillet, brown ground beef.
Add spaghetti sauce and cream to the ground beef and let simmer while you prep the remaining components.
Cut off ends of squash and scoop out the seeds inside with a spoon.
Cut the squash into ¼"-thick half-moon slices.
In a small bowl, mix together ricotta, egg, onion salt and pepper.
Layer as follows: little meat sauce, half the squash, half the ricotta, sprinkle of parmesan, ¼ cup mozzarella, half the remaining meat sauce, remainder of the squash, remainder of the ricotta, remainder of the meat sauce, and remaining mozzarella.
Bake for 40 minutes.

You’re going to need:

1 lb ground beef
24 oz spaghetti sauce
3 tbsp heavy cream
2 yellow squash
7.5 oz ricotta cheese
1 egg
1/2 tbsp onion salt
1/2 tbsp ground black pepper
1 tbsp grated parmesan cheese
2 cups shredded mozzarella cheese

Grease a baking dish and preheat your oven to 375 degrees.

Brown your ground beef in a skillet.

Add spaghetti sauce and heavy cream and let it simmer on medium while you prep the remaining items. I use Ragu Mushroom and Green Pepper sauce because it’s my favorite.

The cream sort of cooks out and makes the sauce really rich. I do this a lot when I make Indian sauces and it just makes them really velvety without drastically changing the flavor.

Get your squash out. I had a lone zucchini languishing in the fridge, so I threw it in as well.

Cut off the ends and scoop out the inner seeds with a spoon. This is what will really cut down on the wateriness while the lasagna bakes. If you have time, you could also choose to grill the squash instead to get rid of moisture.