I decided to try yellow summer squash for the noodles this time. Yellow summer squash tends to have a slightly sweeter flavor to me with a different flavor than zucchini -- nothing drastic, but more subtle. I made a batch of very meaty meat sauce -- I used 3 pounds of ground sirloin. I used a good jarred sauce (DelGrosso's Fireworks Sauce, which is spicy). I wanted a thick spicy meat sauce. You can use your favorite lasagna recipe to make this -- just make or buy a good sauce that doesn't contain sugar or any corn syrup as sweetener. I used 2 26-ounce jars for 3 pounds of meat that I added to the meat after I browned it along with a small diced onion (I seasoned the meat well with sea salt, black pepper, red pepper flakes, 6 chopped fresh sage leaves and a few generous pinches of fennel seed to give the beef a "sausage-like flavor"). I added the sauce to the browned, seasoned beef and simmer uncovered for about 20 minutes.
This is the order I layered everything:
- Thin layer of meat sauce in the bottom of the casserole dish;
- Layer 1/3 of "noodles" (I used yellow summer squash)
- Layer the ricotta cheese
- 2nd thin layer of meat sauce
- 2nd layer of 1/3 of "noodles"
- Layer the fresh mozzarella (break up with fingers and scatter evenly)
- Layer 1/2 of the shredded regular mozzarella
- 3rd thin layer of meat sauce
- 3rd and final 1/3 layer of "noodles"
- 4th and final thin layer of meat sauce on top
- Layer remaining half of shredded mozzarella cheese
- Topped with shredded Parmigiano Reggiano cheese