Garden lasagne is a recipe I created to use all the fresh veggie goodness coming out of my garden in a yummy new way.
It can be easy to fall into the same patterns of meals you make or recipe you use. I was ready to change it up and try something new!
Let’s be honest, lasagna is tasty, but tends to be pretty heavy for a hot summer dinner. So why not try making an all-veggie version? I mean, I get more Zucchini (and summer squash) from my garden than we can keep up with anyway.
I start by harvesting zucchini/summer squash, tomatoes, basil, and eggplant (optional). I sometimes add patty pan squash as well.
Then I slice them into thin pieces.
Next, I layer the veggies as one would with lasagna.
Finally, I top with crumbled feta or cheese of choice and add some ground pepper.
Cover with tin foil and place into oven , pre-heated to 400°
Depending on how deep you layer, it will take anywhere from an hour or two to cook fully.
When I have made this for potlucks or to entertain company for dinner, I have almost never had leftovers – but definitely a lot of compliments and requests for the recipe!
Zucchini or summer squash
Patty pan squash (optional)
Salt & pepper
Slice zucchini (or summer squash) longwise into thin “noodles”.
Thinly slice tomato into rounds.
If you are using eggplant and patty pan squash, slice thinly as well.
Layer zucchini noodles in a baking pan, then layer tomato, then eggplant and patty pan squash.
Repeat with as many layers as desired.
Finish the top layer with crumbled feta and fresh basil.
Add salt and pepper to taste.
Cover with tin foil and bake at 400º for 1-2 hours or until vegetables have reached desired softness (baking time will vary by number of layers you add).
What unique recipes do you use to use fresh veggies throughout the summer? I’d love to hear about them if you comment below!
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