Sorry, no pictures (it's all gone!) but this was a fabulous dish! I had some squash and zucchini I needed to use, so I thought of trying a vegetable lasagna. Since it was my own creation, I didn't know if it would turn out (thus I wasn't planning on posting, so no pictures), but it came out so good! Braden loved it, Caleb devoured it. It was a delicious lasagna, and much lighter than the traditional.
Summertime Lasagna
1 package lasagna noodles (I used the ones you don't have to pre-cook)
1 jar tomato sauce
2 medium size yellow squash
1 large zucchini
mozzarella cheese
(pesto)
Lay noodles in bottom of a 9x13 pan. Spread 1/3 of the sauce on the noodles. I happened to have some fresh pesto I had just made, so I spread some of that on too, maybe 2 tbsp. Cover with 1/2 of the zucchini and squash. Sprinkle generously with cheese. Repeat one more time. Top with the remaining noodles, then sauce, and sprinkle the top with mozzarella. Cover with foil and bake at 375 for 50 minutes. Pull out of the oven, take off the foil, and bake uncovered for 10 more minutes.
1 comment:
That sounds SO yummy! I'll have to try that as there is lots of squash and zucchini at the farmer's market right now. I bet that would also taste good with some eggplant, too...
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