The other day I was craving lasagna. I just wanted the layers of pasta, cheese, and sauce…but not really. I don’t miss pasta, but I missed the tastes of lasagna all mashed together. I had to devise a plan to make it, somehow, someway…this is how it happened and it’s primal, not so paleo.
I looked in the fridge and I figured that maybe I could just layer meat, cheese, sauce, and call it a day. But that wouldn’t give me the “lasagna” feel though. Then, at that moment where I felt defeated, alas, 2 yellow squash…PERFECT! I’ve used them as “noodles”, so why not try them as “lasagna”. I cut them vertically, just like pieces of lasagna. I put them into a boiling pot of water for a couple minutes until they softened up. (Next time I’m going to try them grilled.) I heated up some sauce, shredded some cheese, steamed some kale, and cooked up some chicken. I seasoned the chicken with garlic, salt, and pepper. After all my elements were ready, I constructed my “Sans Lasagna”. I put a little bit of sauce on the bottom, then a layer of the yellow squash, ricotta cheese, mozzarella cheese, chicken, sauce, then kale; repeat. It was so good-I’m actually glad there was leftovers.
- 9 x 12 inch foil pan
- 2-4 Large Yellow Squash
- 5 chicken breasts
- 2 handfuls of baby kale
- 1 can of tomato sauce
- mozzarella cheese
- ricotta cheese
- garlic powder, salt, and pepper to taste for the chicken
Tonight for dinner — calzones!
