This easy summer squash lasagna recipe is a great way to use up that extra garden zucchini or other summer squash. You won’t even miss the pasta. – Jessica
2 Tbsp olive oil
1 medium onion (about 2/3 cup), finely chopped
6 cloves garlic, minced
1 1/2 lbs fresh or canned whole tomatoes, cut into 3-5 pieces, depending on size. (If canned, get 2 lbs then drain them)
2 tsp italian seasoning
salt and pepper to taste
1/2 cup italian seasoned bread crumbs, divided (optional)
2 lbs zucchini, yellow summer squash, or a combination of both – sliced 1/4” thick
1 1/2 – 2 cups mozzarella cheese
1 1/2 – 2 cups ricotta cheese
1/4 cup fresh grated parmesan
- Tomato mixture: Saute onion and garlic in oil over medium high heat for 2-3 minutes. Add the tomatoes, italian seasoning, salt, and pepper. Turn heat down to medium and cook for 8-10 minutes, uncovered, stirring occasionally, until most of the liquid has evaporated.
- Layer: Sprinkle 1/4 cup italian bread crumbs (if using) onto the bottom of a 9×13 pan. Place a layer of sliced zucchini/summer squash, covering the entire bottom of the pan. Spread 1/4 of the tomato mixture – doesn’t have to be even since it is chunky. Sprinkle 1/3 cup mozzarella and 1/2 cup of ricotta as even as you can. Repeat the squash, tomato, and cheese layers 3 more times – but on the last layer don’t put any cheese (tomato should be on top). If it doesn’t come out evenly, just divide things as even as you can. You should still have 1/2 cup mozzarella cheese, 1/4 cup parmesan, and 1/4 cup italian bread crumbs left.
- Bake: Bake at 400 F for 30 minutes, uncovered. A lot of the liquid from the zucchini will evaporate during this time. Then top with the remaining 1/2 cup mozzarella cheese, 1/4 cup parmesan cheese, and 1/4 cup italian bread crumbs. Lower the temperature to 375 F and bake for an additional 20 min. or until the cheese is melted and turing golden brown.
- Serve: Serve with some good crusty bread and a green salad.