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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!

Summer Squash Lasagna
Serves: 8 slices
  • 4.5 oz oven-ready lasagne (half the box)
  • 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
  1. Preheat oven to 350°F
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Let cool for 20 minutes. Cut into 8 slices, top with fresh basil and serve.


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