Wednesday, July 30, 2008

Squash Lasagna

I made this dish using what appeared to be a globe shaped caserta squash. It can be done with any summer squash I am sure.

2 baseball sized squash, sliced into 4 hamburger slices each
4 golf ball sized tomatoes, sliced in half and deseeded
1/4 lb of sweet baby broccoli
3 heads of garlic (you can probably get by with two, also mine were on the smaller side), slice off tops to expose cloves
2 tbsp ff Italian dressing
3 tsp Parmesan cheese

Heat the grill to a medium high heat.

All of the following can be done at the same time if your grill is big enough:

1. Tomatoes go open side down on the grill for about 3 to 5 minutes (until they start to shrivel and brown)

2. Broccoli goes on the grill until florets start to crisp.

3. Garlic is wrapped in a foil packet and grilled for 10 minutes or until soft.

5. Squash is burshed with Italian dressing and grilled until starts to soften/brown and then flip. Cook for about 10 minutes, take off grill before it burns though.

Okay after everything is grilled. Put garlic, broccoli, and tomatoes in a blender or processor and blend until a chunky sauce is formed.

Lay down half the squash on the plate. Cover with about half the sauce. Sprinkle on 1.5 tsp of cheese. Lay down next layer of squash, sauce and then cheese.

I took this for lunch after making it the night before and the sauce had permeated the squash. I think I would compare it more to an eggplant Parmesan than a lasagna in texture the next day.

CORE NOTE: This is only Core with FF or Soy Parm cheese.

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