Summer Squash Lasagna is a perfect make ahead meal. The leftovers are even better than the first night!
I have been MIA lately. I have been incredibly busy with work and wedding planning and just haven’t had the time to create post-worthy recipes. This time away has made me realize how much I miss having the opportunity to share recipes though and I’m definitely recommitting to posting three times a week. Also, it’s crunch time to look good in my wedding dress so I need to be making healthy meals at home rather than eating out.
What I love about this lasagna is that it is veggie packed. Not only is the filling full of veggies, but the “cream” sauce is actually made out of cauliflower, chicken stock and parmesan. I highly recommend taking the extra step to grill the zucchini and squash. This allows for more flavor, better texture and ensures that the water is released before and doesn’t make your lasagna soggy.
Sometimes with subbing vegetables for carbs, I find that I tend to overeat. That’s why I like to partially substitute vegetables for noodles – you take away some of the calories but having some pasta makes me satisfied after a smaller portion.
Plus then you don’t feel as guilty topping with as much cheese 🙂 Also, did anyone know that the plural for lasagna noodles is lasagne? It makes sense but I’ve never thought about it before.
I served mine with a simple baby kale salad. We’re Having a heat wave in seattle so I’m excited to have leftovers and not have to use my oven!
2 zucchini, sliced thin vertically with a mandolin (I used the middle setting out of 3)
2 yellow squash, sliced thin vertically with a mandolin (I used the middle setting out of 3)
1 yellow onion, diced
4 cloves garlic, minced
4 tbsp butter
4 tbsp flour
4 cups vegetable stock
1 lb of steamed cauliflower, chopped
½ cup grated parmesan
1 cup shredded mozzarella
½ tsp red pepper flakes
salt and pepper to taste
1 bunch basil, cut into ribbons
Preheat oven to 350°F
Spray a grill pan with nonstick spray and place on medium high heat. Add as many zucchini and squash slices that will fit, season with salt and pepper and grill for 45-60 seconds on each side and set aside. Repeat until all the slices are grilled.
In a large sauce pan, heat 4 tbsp of butter. Once melted, add the onions and cook for 3-5 minutes. Add garlic and cook for 1 minute or until fragrant. Add flour, whisking constantly until the mixture resembles wet sand. Pour in vegetable stock, continuing to whisk. Turn up heat and bring to a boil, then reduce to medium low, stirring often. Once it has started to thicken, about 10 minutes, add the cauliflower and blend until smooth. Continue to simmer until the sauce has thickened. Remove from heat and add parmesan, red pepper flakes. Salt and pepper to taste.
In a 9x13 baking dish, coat the bottom of the dish with sause. Add 4 of the oven ready lasagne vertically; They will overlap and the edges will expand to fit the edge as it cooks.
Coat noodles with sauce, then top with half the zucchini and squash slices. Add 4 more sheets, coat with sauce, add the rest of the zucchini and squash slices, top with 4 more sheets, the rest of the sauce and mozzarella.
Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 5 minutes. Then, broil on high for 2-5 minutes until the cheese has browned.
Let cool for 20 minutes. Cut into 8 slices, top with fresh basil and serve.
These little pockets of heaven are like a dessert version of Taco Bell’s crunchwrap supreme.
I was originally going to use blueberries, but I got to the store and saw the blackberries and changed my mind. That happens to me a lot – I like keeping my grocery list flexible. This also helps for the times when the grocery store is out of something you needed and you have to make last minute substitutions.
Im so glad I got blackberries because they are soooooo good right now. They were so ripe they crushed so easily to blend with my cream cheese mixture. By the way, that cream cheese mixture would be great on a myriad of things – on top of French toast, spread on a bagel or wrapped in a crepe!
The cinnamon sugar tortilla pieces should be added right before cooking otherwise they won’t have as much crunch. If you want to save some calories, use nonstick cooking spray in the skillet to cook the wraps, they just won’t have the same golden brown color they get with the coconut oil.
Preheat oven to 350°F. Using a pizza cutter, cut 2 tortillas into 2 inch strips. In a bowl, combine cinnamon and brown sugar. Spray tortillas with nonstick cooking spray and coat with the cinnamon sugar mixture. Bake until crispy, approximately 10-12 minutes.
In another bowl, combine blackberries, neufchatel and greek yogurt. Using a fork, mash the blackberries so there aren't any large pieces and mix to combine.
Prepare the wraps - on each tortilla, place about ¼ cup of the cheesecake blend, top with the crispy cinnamon sugar tortillas, add another ¼ cup of the cheesecake blend and then fold the sides up until it becomes a pentagon shape.
In a nonstick skillet on medium-high heat, add coconut oil. Once hot, place each wrap, one at a time and cook on each side until they are golden brown and crispy. Serve immediately.
I love caprese anything because it’s so light, summery and refreshing. This is such an easy dish to throw together, you can serve it warm with fresh cooked chicken or pack it up in the fridge and eat it week. I love all the bright colors!
Most people think of quinoa as a grain for lunch or dinner, but it actually is great for breakfast too! It’s filling, has protein and can go sweet or savory. I went savory here because I was craving a soft boiled egg.
I’ve never really used poblanos before and I have no idea why because they are amazing. Tons of flavor and only very slight heat. Roasting them makes them a little sweeter too. Perfect way to introduce kids to a little heat!
I love corn in the summer. It’s so sweet and delicious! It’s also perfect for vegan soups, as the starchy content of the corn helps add creaminess and thickness without using cream, butter or flour. I blended the zucchini with the corn, but I feel you want the more traditional slightly yellow color of a corn chowder, only blend the corn.
Skinny Taste shared a video on Facebook of spiralizing cantaloupe and I immediately knew I was going to make a salad out of it. It adds the perfect amount of cantaloupe in each bite without overpowering the other flavors.