Quick Squash Lasagna | TASTE
An online magazine for today's home cook, reporting from the front lines of dinner.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at tastecooking.com.
Ingredients
- 2 2/4 c tomato passata/purée/crushed canned tomatoes
- 2 tbsp extra virgin olive oil
- 2 cloves of garlic, peeled and chopped
- A good pinch of dried chili flakes
- 2 5-ounce cans green or Puy lentils, drained (or 9 ounces home-cooked)
- ½ a butternut squash (about 1 1/3 pounds), peeled and grated
- ⅓ c black olives, pitted and chopped
- 2 tbsp capers
- The zest of a lemon, unwaxed or organic
- A small bunch of basil, leaves picked
- 2 4-ounce balls of mozzarella or vegan-style mozzarella
- 9 oz dried lasagna sheets
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