Tuesday, January 28, 2014

Happy Accident "Cheesy" Sauce

I was trying to make a squash lasagna and it did not work out . . . at all . . . BUT, what I ended up with was a thick, creamy, "cheesy" tomato sauce with squash and mushrooms. I've eaten it plain (like a super-indulgent soup). I've eaten it over rice, and I've eaten it over spaghetti squash. I think my favorite was actually over the spaghetti squash because I liked the al dente "bite" of it in contrast to the creamy sauce and the other softer vegetables. Plus, spaghetti squash is super-healthy and weight-management friendly!

2 small/medium zucchini
2 small/medium yellow squash
1 1/2 jars of spaghetti sauce (I like the Mezzetta brand because they use quality ingredients with no added sugar)
2 bags of Daiya Mozzarella shreds (vegan, gluten-free, dairy-free and soy-free)
1-2 small cartons of sliced mushrooms
16 oz ground turkey (optional)

I browned the turkey with salt, pepper, oregano, thyme and some basil (I didn't measure the herbs, probably a teaspoonish of each and a couple turn of the salt grinder). If you want to keep it vegan you can omit the turkey. 

I sliced the zucchini and squash with a mandolin. They didn't stay in layers but the more uniform size probably helped things cook evenly.

I rubbed a little olive oil on the large glass casserole dish and then started layering:
a little sauce
Daiya shreds
yellow squash
Daiya shreds
Daiya shreds

I covered the pan with aluminum foil and baked it in the oven for about 45 minutes at 375 degrees. Cook time may vary depending on your oven. I let it sit for about 30 minutes to cool before I scooped it out into mason jars. It freezes really well. My son LOVES it ~ and big shocker ~ my very-particular-foodie-daughter likes it too!

Please let me know how you like it and share any "tweaks" you come up with!

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