Recipe

Step 1: Preheat the Panasonic Convection Oven to 375°F.

Step 2: Squash can take quite a long time to roast in the oven so at home I always cook it in the microwave, where it steams from the inside out and takes only 15-20 minutes. Start by piercing the spaghetti squash with a fork and set the microwave on high for 15 minutes. Using a knife to check the squash, when it is finished cooking, it should easily cut to the centre without any resistance.

Step 3: Set the Induction Cooktop to heat level 6 and sauté the garlic and chilies in the olive oil. Once the garlic has become translucent, add the chopped tomatoes, a generous amount of salt and cook for an additional 10 minutes.

Step 4: Once the ricotta has drained, place it in a separate bowl and incorporate a little olive oil, salt and pepper.

Step 5: Once the spaghetti squash has cooked and cooled slightly, cut it in half and using a fork, pull away at the strands of cooked squash. You’ll see its resemblance to spaghetti as you do. Reserve in a bowl.

Step 6: Using a Pyrex or other baking dish, build the lasagna in this order: squash, tomato sauce, then ricotta. Don’t forget to add some torn basil into the dish as you assemble it. Since the layers for this dish are thicker than traditional lasagna, you should only need 2-3 layers.

Step 7: Top with grated Grana Padano cheese and bake for 15 minutes.

See more recipes from Craig Harding.

Recipe courtesy of chef Craig Harding, Campagnolo restaurant & Panasonic Canada. For more recipe ideas, visit facebook.com/PanasonicCookingCanada.