Summer Squash and Zucchini Lasagna with Basil Spinach Pesto

Its nice to garnish this lasagna with some fresh basil.  I used
basil from my plant that I keep in my kitchen window!

This easy meal came together because of leftovers!
I had extra cooked lasagna noodles from my mom, basil and spinach pesto that I had made earlier in the week and diced sautéed onions leftover from sunday morning omeletes.  I had fresh mozzarella in the fridge, summer squash and zucchini from the farmer's market and a jar of sauce in my cabinet!

This lasagna is nice and light and perfect for the summer or beginning of fall because it incorporates a lot of veggies and only fresh mozzarella instead of shredded mozzarella and ricotta cheese like traditional lasagna.


Summer Squash and Zucchini Lasagna with Basil Spinach Pesto

Ingredients:

• Whole wheat lasagna noodles, cooked (I like Bionaturae)
• 1- 16 oz jar of tomato sauce (I like Rao's Tomato Basil or Garden Vegetable because they taste like homemade sauce!)
• 1/2 cup pesto of your choice (I made a vegan Basil Spinach Pesto- you can also buy pre made pesto)
• 1 onion diced and sautéed in olive oil
• 1 large zucchini, sliced very thin using a vegetable peeler
• 1 large summer squash, sliced very thin using a vegetable peeler
• 1 teaspoon sea salt
• 6 ounces fresh mozzarella cheese ( you can use more if you like!)

** I have included photos below the procedure with additional comments**

1. Preheat oven to 375 degrees Fahrenheit.
2. In a 7"x11" glass dish, spread tomato sauce on the bottom, so that it pretty much covers the bottom of the dish.
3. Place down the lasagna noodles, cutting them to fit if necessary.
4. Spread some more tomato sauce on top of the noodles, then top with the sautéed onion.
5. Layer the slices of summer squash, and sprinkle with 1/2 teaspoon of sea salt and then top with more sauce, pesto and pieces of fresh mozzarella cheese.
6. Place down more lasagna noodles and repeat the process using zucchini this time.
7. The top layer of lasagna noodles will be topped with more tomato sauce.  Make sure you get sauce in the corners because nobody likes lasagna with dry edges!
8. To break it down, your layers are like this:
• sauce
• noodles- sauce- onion- summer squash- sauce- pesto- cheese
• noodles- sauce- pesto- zucchini- cheese
• noodles- sauce
9. Cover with foil, shiny side down and bake for 40 minutes. You should be able to see the sauce bubbling inside the layers. Remove from the oven, take off the foil, and top with fresh mozzarella.  Put back in the oven and bake 10 more minutes.
10. Remove from the oven and let cool for about 15 minutes before serving.

 How to Peel the Summer Squash and Zucchini:

Peel off first layer of skin from the zucchini and summer squash

Using a peeler, make thin slices (you do not want thick slices because they will not become tender)

How to layer the Lasagna:

Spread the sauce so that it pretty much covers the bottom of the dish

Add noodles, sauce, pesto and sautéed onions

Layer the squash, overlapping slightly.  Don't forget to sprinkle with salt!

Spread some more sauce and pesto on top of the squash and then  add pieces of mozzarella.  Repeat with the layer of zucchini.

Add the last layer of noodles and spread on more sauce, paying close attention to the edges.  Make sure you get sauce in the corners because nobody likes lasagna with dry edges!


I hope you enjoy this meal as much as I did.  It really doesn't take long to prepare. The part that takes the most time is when it is baking in the oven. It is a great meal to reheat during the week, and you can even freeze leftovers!- Deniz
The Chef in the City