Lasagna Bowl
Fresh, bright zucchini strips and tomatoes meld with ricotta and mozzarella cheese in this gluten-free vegetarian lasagna made in one pot!
This warm and coy casserole has all the right flavors for fall. Salty bacon, sweet butternut squash cooked and tossed with pasta, then dolloped with creamy ricotta for a satisfying dinner for friends or family. Courtesy of Nashville chef Sal Avila who demonstrated it at our Edible Kitchen, which took place at the Nashville Farmers Market from 2016-2018.
Ingredients
SERVINGS: 8-10
- 1 large butternut squash, peeled, seeded and grated
- 6 ounces bacon
- 1 large white onion, minced
- 6 cloves garlic, minced
- pinch chili flake and dried oregano
- salt
- 1 pound rigatoni, cooked al dente
- 1/2 cup Parmesan or pecorino romano cheese
- 1-2 cups ricotta cheese (preferably whole milk)
- bacon bits or crumbed bacon
- 1/2 cup breadcrumbs
Preparation
Preheat oven to 400F.
Cook bacon in skillet until crisp. Reserve drippings in skillet. Crumble bacon and set aside. Add onion, garlic and salt to skillet. Saute 10 minutes. Add squash and oregano. Cover and cook 30 minutes until the squash is tender and the mixture is the texture of apple sauce. Toss the squash mixture with the Parmesan and drained, rinsed pasta. Place in a 11 x 9" baking dish and dollop with ricotta cheese. Bake 30 minutes or until heated through and top is goilden browned. Serve with breadcrumbs and crumbled bacon. Serves 8-10
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