I don’t know about yours, by my fridge has been overflowing with zucchini and yellow squash lately. It’s been in the CSA share every week now for the past 5 weeks or so (hey, I’m not complaining). And, every time I opened the refrigerator door, they were staring at me. Two weeks worth of summer squash making me feel guilty for neglecting it so long. I knew we needed to figure something out and fast! Summer squash won’t last forever.
Oh man, did we concoct the perfect answer. Dare I say one of the most satisfying ways to use up tons of zucchini and squash in just one dish? Actually, it was the ratatouille dish we made last week that got me thinking what other uses I could find for the mandolin this summer. Why didn’t I think of this sooner? It makes perfect sense! Use long, thin slices of squash in place of lasagna noodles, of course. Keep this a carb-friendly, gluten-free lasagna, except that I really don’t know anything about being carb-friendly or gluten-free. (Though I am friendly to carbs, because nothing beats a loaf of fresh, warm, homemade bread.)
I’ll tell you one thing about this lasagna, you won’t even miss the noodles. The squash slices hold up well and keep the layers separate from each other. Plus, they provide that same type of texture you would expect from the average lasagna noodle. And, the flavor is still much like the traditional lasagna, filled with meaty and cheesy goodness. We’re just adding plenty of extra vegetables to make this dish a tad bit healthier. And so much prettier! Don’t you just love a good lattice? It makes the dish look so much more rustic. Your dinner guests will oooh and ahhh as you pull this one out of the oven!
And, if you don’t have a jar of sauce on hand, or if you’re like the Big Flavors and prefer the taste of homemade sauce, this quick and easy marinara sauce is perfect. It’s not your Italian Grandma’s all-day Sunday sauce, but when the pasta craving hits, it is great in a pinch. And you probably have all of the ingredients on hand. Just pop open a can of tomatoes, add onion, garlic, wine, and sugar. Let it simmer away on the stove for an hour, and you’re done. Couldn’t be simpler! Deliciously sweet and thick, ready to top any pasta or summer squash lasagna.
So, next time the lasagna craving hits or your fridge is filling up with summer squash, give this version a try. It’s a great gluten-free, carb-friendly way to get more veggies in your life!
Need more zucchini recipes?