Chayote Lasagna
There are some things that forever changes the way I cook. To be honest, I’ve only eaten lasagna in restaurants or at catered office dinners- mainly because it was too heavy of a dish for me to go through the whole process of making it (bc I’d rather whip up something nasty in 2 minutes, but I’ll put in work for something good and healthy). Someone suggested using chayote layers for a lasagna on the comments. So I was intrigued. I looked up a lot of recipes. Then one day, I picked up another chayote on my way home. And out came this lasagna. It was absolutely delicious! the Chayote layers taste a bit like a firm squash or a potato- or, somewhere in between a squash and a potato :) Hope you get to try this!
Ingredients (2 Servings)
Cheese layer
Ricotta cheese (2 cup milk, 2 Tbsp distilled vinegar, pinch of salt)
1/2 cup mozzarella cheese
1 egg
Tomato Sauce
Olive oil
2-3 cloves garlic, sliced
1 shallot (or 1/4 onion), minced
1 tomato
3 Tbsp tomato paste
1/2 cup parmesan cheese
Chopped fresh parsley, a handful
Chayote, Thin Sliced
Whip up your ricotta cheese by microwaving the milk, vinegar, and salt for 4 minutes, and then filtering it. Let it sit on the colander lined with paper towel or cheese cloth while you work on the sauce.
Add chopped garlic and shallots in a pan in olive oil. (If you want, add in minced meat of your choice now) When fragrant, add the tomato paste, diced tomato. bring to a simmer and then add parsley, parmesan cheese.
Mix the ricotta cheese with mozzarella, and 1 egg.
In a pyrex or oven-safe container, layer chayote, cheese, tomato sauce, and repeat layers until container is full. Top the layer with extra mozzarella.
Bake for 30 minutes at 350F. Enjoy!
Yes, make your own ricotta cheese because it’s so easy.
You can see the full tutorial here, or I’ll just tell you.
For every cup of whole milk, it’s a Tbsp of distilled vinegar.
so mix 2 cup milk, 2 Tbsp vinegar, pinch of salt, and microwave for 4 minutes.
Filter it. Let it sit on the colander lined with paper towel or cheese cloth while you work on the sauce. Nope, don’t squeeze it. just let it be.
Add chopped garlic and shallots in a pan in olive oil.
(If you want, add in minced meat of your choice now)
When fragrant, add the tomato paste, diced tomato. bring to a simmer
Add the parsley and parmesan cheese.
mix and take it off the heat.
When the tomato sauce is done, the ricotta should be done too.
Carefully scoop em out to a bowl and mix it with 1/2 cup mozzarella cheese, and 1 egg.
slice the chayote thin after seeding it.
In a pyrex or oven-safe container, layer chayote, cheese, tomato sauce, and repeat layers until container is full. Top the layer with extra mozzarella.
Bake for 30 minutes at 350F. Enjoy!
