I saw it in a recipe but I am concerned it will catch fire.Unfortunately I am also out of aluminum foil and don't have a glass lid for my dish.Is there anything else I can use?
Never put wax paper in a hot oven.Use an oven proof plate.or a lid from another dish or pan.
Brian: Next time try putting the zucchini in the lasagna! cut up zucchini and cook it in tomato sauceUse it as a layer in the lasagna and that will add flavor to the dish and make your lasagna a healthier meal without having to serve a hot vegetable on the sideMy Lasagna has carrots, onion and zucchini as a layer seasoned with lots of garlicI also make a meat layer that has a lot of basil and a cheese layer laden with Oregano and spinachMake all that and store over nightBuild your lasagna by alternating layers of noodles, top layer should be sauceCover with foil and bake for an hour then freeze itPlace frozen lasagna in the oven when you want to serve it and reheat slowly at 250 for like 1-1/2 hours, starting with a cold ovenRemove from oven and add a little more sauce plus a thick layer of grated Mozzarella, Provalone and Asiago cheesesReturn to the oven and turn it up to 350 for 15 minutes or until the cheese melts and browns lightlyTurn off the oven and let it cool for 10 minutes before slicingServe with garlic bread and tossed salad with Zesty Italian dressingFor dessert serve a scoop of vanilla Gelato topped with hot fudge with Frangelico Liqueur added for kickThat is one kick dinnerI say to freeze it because Lasagna always tastes best reheatedThis is not my idea really, my best friend's Mother makes this when we go visit them and it is amazing!
slice your squash lengthwisebrush both sides with extra virgin olive oilseason with garlic, basil,oregano,thyme,salt pepperGrill for a few minutes on each side on medflame.
