Patty Pan Lasagna

Thin slices of patty pan squash stand in for lasagna noodles in this low-carb twist on the Italian classic. Same layered structure, same melty cheese satisfaction, but without the pasta.

The salting step is what makes this work. Slicing the squash thin and salting it an hour before assembly draws out moisture that would otherwise turn your lasagna into a soupy mess. Drain that liquid thoroughly, and you’re left with squash slices that are firm enough to layer without falling apart.

Three layers of squash, spaghetti sauce, cottage cheese, mozzarella, and Parmesan stack up in a baking dish and bake for an hour. The cottage cheese melts into creamy pockets between the squash, while the Parmesan crisps on top into a salty, golden crust.

Kitchen Tips

• Don’t skip the salting and draining. Squash holds a lot of water, and an hour of salting is the minimum to pull enough out for a firm lasagna.
• Use homemade spaghetti sauce if possible. Jarred sauce works but tends to be thinner, which adds more liquid you don’t need.
• Let the lasagna rest 10 to 15 minutes after baking before slicing. It firms up as it sits, making cleaner cuts.
• A mandoline makes quick work of slicing the squash uniformly at ¼ inch.

Variations

• Swap cottage cheese for ricotta for a more traditional lasagna texture.
• Add a layer of sauteed spinach or mushrooms between the squash and sauce for extra vegetables.
• Use zucchini or yellow summer squash if patty pan isn’t available.