I grew up believing lasagna was a very special meal. My mom would make it when were were having company, or on a special occasion. To me lasagna is for a special time, made with special love. I also love garden fresh vegetables. Whether I’ve grown it myself, gotten it at a farmers market, or a stand on the side of the road. This roasted zucchini and summer squash lasagna has combined those two joys for me to make a dinner with significance.
Zucchini And Summer Squash Lasagna
In July and August you can find zucchini and summer squash everywhere. And if you’re like me, you’ve even grown them in your own garden.
Zucchini is so versatile. You can use it in treats like brownies, and sweet breads, you can use it in pasta dishes, I’ve even added it to ground beef in hamburgers.
This lasagna recipe keeps it looking and tasting like a zucchini. The summer squash isn’t as versatile, but so delicious when cooked with a little oil and seasonings!
If you have a great summer supply of fresh tomatoes you can peel and dice about about 12-15 of them and use them instead of canned tomatoes. Combine these seasonal veggies and you’ve got yourself a magnificent dish.
Another food that’s best during the summer is Fontina cheese. In Italy cows are brought up to higher elevations and fed tall green grasses, then milked especially for fontina cheese. It may not be a regular on your grocery list, but it’s earthy Italian flavor will make your Parmesan and mozzarella a little bit jealous.
While some people may be skeptical of using oven ready lasagna noodles, I actually like them better. Not because they are easier to use, but for some reason, I like the dryer texture better then those I have boiled.
This is the most colorful, flavorful, and tasty lasagna I have made to date. So when those summer vegetables pop up everywhere, give this recipe a try. It won’t disappoint you.