3-Squash Lasagna

I always try to do at least one Meatless weeknight meal for the family. Why? Not only for health and because I want to pass my LOVE of veggies on to my kids, but it’s better for the environment and our wallets to eat less meat. Check out the Meatless Monday site for more information and inspiration!

I’m also trying to consciously decrease the gluten and grain in our diet. So added bonus this recipe is gluten free too! I was inspired by a couple of recipes from the Detoxinista website to create this combination of roasted yellow squash, zucchini and eggplant. I used a bean-based “ricotta” sauce and mozzarella and Parmesan cheeses.

WARNING!!! This is not a quickie meal – this is definitely a prep-ahead or Sunday supper type of dinner. Lots of steps but so worth it!

3-Squash Lasagna

2 medium yellow squash, sliced thin
2 medium zucchini, sliced thin
1 large eggplant, sliced thin
1 jar pasta sauce (we LOVE DelGrosso)
Bean-Based Ricotta Sauce
3 c shredded mozzarella cheese
1 c grated Parmesan cheese
olive oil
salt and pepper

Brush the sliced squash with olive oil and season with salt and pepper. Roast at 400F for 8-10 minutes or until beginning to soften and brown.
Begin layering by brushing pasta sauce to coat the bottom of a glass 9″ x 13″ baking dish.
Top the sauce with roasted squash. Spread over the “Ricotta” sauce, then sprinkle with about 1/2 c mozzarella cheese and 2 T Parmesan cheese. Repeat with sauce – squash – “Ricotta” sauce – Mozzarella and Parmesan until the pan is full or you run out. Which ever is sooner!
You want to end with a layer of squash then Mozzarella and Parmesan cheese as it’s easier to cut and serve.
Bake at 350F for 30 minutes or until you see bubbles rising to the top layer. Remove from the oven and allow to cool 20 minutes to set before slicing to serve.