Yesterday I made a vegetable lasagna and the main layers were yellow summer squash and tomato. The squash was cut about 1/4" thick. I salted it and allowed them to weep some water for about an hour before putting the lasagna together. The lasagna cooked for just over an hour between 400 and 450 degrees.
After an hour of cooking and sitting lightly covered for another 15 minutes my squarsh was still hard - like crunchy hard. Today I reheated a piece in the microwave. I reheated on low power for about 8 minutes, still hard.
Any ideas? Should I have pre-cooked the squash some beforehand? One of the squash was kinda big so maybe it was a little old/over grown.