LASACHINI
Ingredients:
3-4 Summer squash
3-4 Zucchini
1 diced Sweet onion (medium)
1 diced Green pepper (medium)
1 standard container of white button mushrooms (washed and sliced)
1 lb. lean ground beef
1 lb. ground sausage
1 tbsp butter
8 oz. sliced mozzarella (approximately 12 slices)
1 lb. mixed shredded Italian cheese (blend of Asiago, romano, parmesan, and mozzarella)
32 ozs. PREGO pasta sauce
1/2 tsp course Sea salt
1/4 tsp coursely ground Black pepper
1/4 tsp oregano
>Peel the zucchini and squash
>Using a mandolin, or carefully by hand, slice lengthwise the zucchini and squash into 1/8" thick slices
>Place the onion, pepper, and butter in a deep frying pan and saute the mixture over low heat until the onion is translucent and the pepper lightly carmelized
>Add the black pepper and oregano and stir
>Into the sauteed onions and pepper slowly incorpoarate the ground beef and cook until the meat has browned
>Render the ground beef mixture from the frying pan and set it aside in a bowl
>Into the same frying pan cook the sausage until brown and set it aside in a separate bowl
>Lightly coat two 9" x 13" casseroles dishes with extra virgin olive oil
>Layer some of both zucchini and squash slices into each casserole to create a single layer
>Lightly coat the zucchini and squash layer with extra virgin olive oil and a sprinkling of sea salt
>Spread a liberal amount of pasta sauce over this first layer
>Divide the ground beef mixture equally between the two casseroles and spread the mix over the first layer of zucchini/squash and sauce
>Cover the resulting layer with the mozzarella cheese (6 slices per casserole)
>Add a second layer of zucchini and squash, lightly coat with more extra virgin olive oil and sea salt and another liberal coat of pasta sauce
>As before with the ground beef mixture, add the sausage evenly over the second zucchini/squash layer and incorporate the sliced mushrooms
>Liberally add a fourth of the shredded Italian cheese mixture over the sausage layer in each casserole
>Add any remaining zucchini and squash as a final third layer and finish with the remaining pasta sauce and shredded cheese
>Pepper and salt the top of the casseroles
>Cover each casserole with aluminum foil
>Bake at 375 degrees for 50-55 minutes
>Let the casseroles stand after cooking for 20-30 minutes
>Serve with a granish of freshly sloced tomatoes or a sprinkling of parmesan cheese
Each casserole will serve 8 people...and the dish is even better reheated the next day! That's a fact! Whatcha wanna know?
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