Everyone loves Lasagna, right!? Here’s my veggie-heavy version. And the trick is using larger (what people may think of as past their prime) Patty Pan squash.

Patty Who?

Patty Pan squash are a prolific heirloom variety that I think of something between a summer and winter squash. The firmness and dense texture of these squash make for a much closer “faux pasta” than regular summer squash! I love all kinds of squash, especially zucchini, and have a dedicated blog all about different ways to use those beauties in Zucchini a Zillion Ways.

The plants themselves are large, but not as big as some typical zucchini plants can get. I got my seeds from Baker Creek Heirloom Seeds, “White Scallop”.

So how does a big ole squash become pasta-ish? Welcome my trusty mandolin. I use this simple kitchen appliance to slice and shred and it makes my veggie loving life so much easier! From beet chips to slaw I use this almost everyday. A note of caution, the blades are VERY sharp. Most mandolin packages come with a ‘guide’ or shield of some sort, I suggest using that for whenever you get even a little close to the slicing blade.

VIDEO: watch a mandolin slicing patty pan in action

I also use cottage cheese instead of ricotta for the cheese in my lasagna mostly for the ease since I usually have this around. But also because using cottage cheese lowers the saturated fat, cholesterol and overall calories. Cottage cheese’s calories comes from the protein, which equates to staying full longer- a thing to consider since we’re swapping out the starch in this recipe! Cottage cheese does contain more sodium though, so we don’t need to add as salt much to the dish with this switch. But I love all cheeses and ricotta will work here as well.

Let’s Get Cooking!

RECIEPE

Ingredients:

3 large Patty Pan squash

1 lb Italian Turkey Sausage (Ferndale Market makes an awesome variety!)
1 large onion
2-3 cloves garlic, crushed
Tomato Sauce- I used roasted tomatoes, about 16oz pureed, spaghetti sauce also works here)
Italian seasoning to taste: Marjoram, Basil, Oregano, Parsley, Thyme, Rosemary

2C Cottage Cheese
2 Eggs
1 Tsp Black Pepper

2 Cups Mozzarella Shredded

Instructions:

Slice patty pan into thin ribbons with a mandolin.

Sautee Turkey with onions, garlic (and spices if not using Italian flavored to start)
Add tomato sauce and seasonings.

Mix cottage cheese with eggs and black pepper

Layers

A little meat sauce on the bottom
Patty Pan Noodles
Cottage cheese/egg
Meat Sauce
Mozzarella
Patty Pan Noodles
Cottage cheese/egg
Meat Sauce
Mozzarella
Patty Pan Noodles
Cottage cheese/egg
Meat Sauce
Mozzarella

Bake at 375F for 40 minutes

Let stand 10-15 minutes before serving

Delicious served  with a simple kale salad!

So… have you grown Patty Pan, or have you seen them at your local farmers markets? I dare you to try these beauties.

I also shred and add to other recipes as a meat substitute, I love a versatile veggie!

Dig In,
Michelle