Roasted Squash Lasagne Boats

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Roasted Squash Lasagne Boats
  1. In a large pan, heat about 1 Tablespoon of olive oil and saute onions and carrots until softened about 5 minutes.
  2. Add garlic and saute for about 1 minute until fragrant, stirring often so garlic won’t burn.
  3. Add meat and brown with vegetables. Drain off any excess fat.
  4. Add crushed tomatoes, tomato paste, tomato sauce, oregano, salt and pepper.
  5. Let the sauce simmer for about 15 minutes and then taste to make sure it is seasoned the way you want it.
For the cheese sauce
  1. In a bowl mix ricotta, parmesan, mozzarella, a tablespoon of olive oil and fresh basil.
  2. Season with salt and pepper.
To make the lasagne boats:
  1. Fill inside of each squash with enough meat sauce to fill the entire squash.
  2. Spread a layer of cheese sauce on top of meat sauce.
  3. Layer provolone over the top of the squash. I generally use about one and a half slices per squash.
  4. Cover loosely with foil (making sure the foil is not touching the top of the squash or otherwise the melted cheese will stick to the foil) and bake in a 350 oven for 20 minutes.
  5. Take the foil off and bake for another 20 minutes or until the top is golden and the inside is bubbling and hot.
  6. Let sit for about 5 minutes before serving or you might burn your tongue!! Enjoy!

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