This isn’t your typical lasagna with squash filling. This lasagna has squash in place of the noodles.
Hear me out. I love carbs but this recipe totally intrigued me a few weeks ago and I knew I had to make a vegetarian version. This recipe is really just a method, like many recipes I post. I used my mushroom ragu and followed my cheesy meat lasagna recipe, that I shared with you, but you can use any lasagna recipe you like and just swap out the noodles.
I used a large squash, peeled, quartered lengthwise, seeded and cut into 1/8-inch-thick slices. Then I tossed the slices in olive oil, salt and pepper and roasted them in a 350º F oven for 20 minutes.