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|Roasted Squash Lasagna|
Here’s a great and tasty way to use those excess summer squashes–like zucchini! This roasted veggie “lasagna” doubles as a vegetarian main or delicious side dish.
The other day, my neighbor came bearing fruits–that being 2 huge zucchinis and 2 huge yellow squashes.
Now I love summer squash, and there’s about a zillion things to do with it, but this was quite a lot for me. I wanted to use them because, heck, they were fresh, organic and home grown.
Who doesn’t love roasted veggies? Particularly zucchini. I do and decided I was going to do a nice cheesy roasted squash lasagna.
|Great way to use excess from the garden|
I had some fontina left over from another project of mine so I used a combination of mozzarella (that I wanted to use up as well) and fontina. OF COURSE it had to contain my beloved Asiago too. I wanted crunch so added some buttered panko crumbs to top the whole thing off.
There’s steps involved in this, so it’s not 1-2-3 to make, however, the steps are simple–and worth it.
It’s a vegetarian entree too! Great for those nights you want to go meatless. And if you grow squash or someone gifts you with it, it’s a pretty economical meal too.
Roasted Squash “Lasagna”
- 4 medium-large summer squashes (yellow or zucchini)
- 2 large tomatoes
- 1/4 cup olive oil
- 8 oz mozzarella or fontina
- 1/2 cup shredded Asiago
- 2 tbs grated parmesan or Romano cheese
- 1/2 cup panko bread crumbs
- 1 tbs butter, melted
- garlic powder
Preheat oven to 450 degrees F. Lightly spray 2 large baking sheets.
Wash & dry squash. Cut lengthwise into pieces about 1/4-inch thick. Place on baking sheet and drizzle with olive oil, turning to coat all sides. Season with salt, pepper and garlic powder, if desired, to taste.
Roast squash about 20 minutes, turning half way through the cooking time. Remove from oven and cool slightly.
Lower oven temp to 375 degrees F. Lightly spray or grease a deep 9 x 9-inch baking dish.
Slice tomatoes thinly. You can either shred the mozzarella/fontina or cut it in 1/8-inch slices (I prefer the slices–more rustic).
Add a layer of squash to the bottom of the pan. Lay cheese on top of squash. Layer tomatoes and sprinkle with grated parmesan. Repeat, ending with a squash layer (and any leftover tomato slices if you have any).
Mix panko crumbs with melted butter and top lasagna with them.
Bake at 375 degrees F for 25-30 minutes or until crumbs are golden brown and cheeses are completely melted.
Serves 4 as a main dish, 8 as a side.
|Roasted Squash Lasagna|
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This is so timely, I was just given several graden fresh zucchini. I was going to make bread, but now I know I’ll be trying this lasagna!
Judith Hanneman says
That's exactly what happened to me Tanya. My neighbor came over that evening with an armolad of zukes & yellow squash!
Mmm … this sounds fresh and delicious! The perfect end of summer recipe:)