by Nita Tyson

Created on: June 20, 2008   Last Updated: November 28, 2011

Love pizza? Love lasagna? How about Squashagna?

Squashagna is my nineteen year old's favorite food. With a bumper squash crop predicted from local home gardens, this is the perfect time to try it.

The ingredients are simple:

squash,

zucchini,

mozzarella,

Parmesan,

ricotta cheese,

an egg,

garlic,

and some Italian seasoning.

It's also a very forgiving recipe. If you have loads of squash but no zucchini, not to worry. If you're out of Parmesan, likewise. If you have cottage cheese, don't buy the ricotta! If you're vegan, use soy cheeses!

Grease a 9x13 pan - or layer a 9x13 pan with foil and spray it with Pam, for quick clean up. Grate the cheeses - mix the Parmesan and mozzarella, and set aside. Mix the ricotta or cottage cheese, egg, garlic, and Italian seasoning and set aside.

Now put a layer of thinly sliced squash in the bottom of the pan. If you're an onion lover, you can add a layer of thin onion. Add a thin layer of the ricotta or cottage cheese mix. Layer another layer of squash, and onion if you're using it. Hey, toss in some mushrooms....this time, layer a thin layer of the mozzarella and  Parmesan.

Now, it's back to the squash. Layer, repeat until the pan looks full enough to you. Remember, don't fill it to the top 3/4 to 1/2 inch so you don't have an oven overflow. End up with a layer of mozzarella and Parmesan on the top. Cover with foil, stick in the oven at 350. After 40 minutes, pull off the foil and bake until cheese is melted. The squash should be very tender when you test it with a fork.

Serve with garlic bread and a glass of great wine or one of the sparking ciders. It'll look, taste and smell like you slaved all day - the ease of making this dish will be your little secret!

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