Ditch the Pasta for this Summer Squash Lasagna – Gluten and Grain Free

 

This summer had a rainy start in New Jersey, so my organic garden summer squash has been growing like crazy! To make this lasagna, just layer your favorite sauce with slices of summer squash or zucchini as shown below.  Sauce on the bottom, a layer of squash, then one more layer of each, and top with sauce.

 

 

Bake in a 350 oven for about an hour, or until the squash is soft, allow to set for about 15 minutes.

 

 

Slice, and top with some good fresh organic ricotta cheese. Mmmm!

 

Or skip the cheese to keep it vegan.

I make my own sauce. It’s definitely worth the effort, tastes worlds better, and you can control the salt and sugar.  In this sauce I used organic San Marzano heirloom tomatoes, basil, parsley and oregano from my garden, along with some shitake mushrooms, Vidalia onions, garlic, and mixed olives from the Mediterranean bar at my local market.

This dish is economical, holds over well, and tastes better the next day.