Lasagna Yum!

I made a Lasagna right before I left for Florida, on my sister's suggestion when told "I don't know what I am going to do with all this freaking produce!"

But, as with most things that I make and think are delish, I just make it. From my head n sheeit. Let's see if I can remember the recipe.


2 cans of tomato sauce, you have to "Doctor" this stuff.
- What I do with pasta sauce is add vinegar, olive oil (taste) and then go from there adding more vinegar or olive oil if needed then I add cayenne, nutmeg, salt, pepper, onion powder, garlic powder, sugar, and whatever else I think would be tasty. I think I have tried curry and wasn't impressed. But make the sauce first, in a large pot of course because it is 2 cans and you are adding to it.

1 sausage tube roll of turkey sausage
1 spaghetti squash
2 to 3 zucchinis
mushrooms
lasagna noodles, not the no cook ones
large casserole dish
cheese, I used the colby jack that I always have because I didn't have any mozz defrosted
aluminum foil
Italian herbs, basil, oregano, salt and pepper
And something that I can't remember is whether or not I put salsa in the tomato sauce

I cooked the spaghetti squash first, the night before to be exact. I cooked the squash exactly as the sticker that came on the squash said. We had never had it and I thought it would be "fun" It was weird. Crunchy noodles. If you have never cooked a spaghetti squash the experience after they come out of the oven is interesting. Take a fork and gently start pulling the threads of the squash, this is what you put into a bowl for the lasagna.

So, you got your sauce and your spaghetti squash cooked. Now we cooked the sausage.
Empty the whole tube into a large pan and add the "Italian Herbs" cook thoroughly and diced up with a spatula.

While you are cooking the sausage, slice up the zucchini and mushrooms. After the sausage is done remove from pan and cook the zucchini and mushrooms in the sausage flavored pan. Not over cooked though just sauteed.

While the zuchs and mushrooms are cooking cook the noodles as on box, I make sure they are completely done because I have made the al dente before and the noodles were too crunchy esp after the oven experience. Rinse noodles with cold water and I lay them out flat on a baking sheet.

Sausage cooked (check)
Sauce cooked (check)
Spaghetti Squash cooked (check)
Noodles cooked (check)
Zucchini and Mushrooms cooked (check)

Now we construct our masterpiece.

Get a good spoon out and "ladle" some sauce onto the bottom of the casserole dish. Layer noodles on top of sauce. Then add some zucchini and mushrooms, add some sausage on top of that then sauce then more noodles. Next add shredded spaghetti squash more sausage and if you have any leftover zucchini and mushrooms throw those on top, add more sauce, then last layer of noodles plus some more sauce. Put shredded cheese on top of last noodle layer. Cover with foil. Place in oven. Cook for about 20 minutes and check to see if everything is bubbling. If it is remove foil put back in oven and cook for about another 10 to 15 minutes depending on how you like your cheese (barely melted or crispy).

That's it. Very tasty. I froze most of mine and I think it actually tasted better when I thawed some and cooked it in our gifted toaster oven. You may have to adjust the ingredients depending on the size of your casserole dish. You could also add some Eggplant to this, that would probably be tasty too.

I think that's it. Let me know of your successes and failures please. :)