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From the Farmer

Caprese Squash Lasagna

Published on Recipes

Guide your tastebuds to their happy place with this delicious dish - a go-to favorite of our customer care & marketing gal, Katie! Bring this refreshingly light take on lasagna to the table by replacing pasta with versatile summer squash.


Caprese Squash Lasagna

1 summer squash
1 zucchini
2 medium tomatoes
3 oz. mozzarella
2-3 tbsp Parmesan
Several basil leaves
Olive oil
Salt and pepper to taste

1. Pre-heat the oven to 450°F. Thinly slice the zucchini and squash length-wise.

2. Toss the vegetables with a drizzle of olive oil and some salt and pepper. Grill or sauté them for about 2 minutes on each side until they are no longer raw but not totally cooked through.

3. In a greased baking dish, layer slices of zucchini, a little Parmesan, slices of squash, basil leaves, slices of tomato, a little bit of mozzarella, another layer of zucchini slices, a little Parmesan, slices of squash, slices of tomato, a little bit of mozzarella, and a top with a little more Parmesan. 

4. Bake them at 450 for about 5-8 minutes until the cheese is melted and the top is just starting to brown.