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Summer Squash Lasagna (gluten free)

Dan’s Fresh Produce in-house Chef
Gregg Prawdzik

Servers 4-6 people

What do to with old squash? Another chef recipe about how to use not so pretty vegetables. Here is where you want to use the spherical round squashes like an 8-ball. This recipe is also ideal for those on a gluten-free diet who love Italian cuisine.

5 lb squash, sliced ¼ inch slabs
16 oz fresh ricotta (recipe below)…or buy your favorite
1 lb mushrooms, sliced (fresh porcini or crinimi)
¼ cup parmesan (Grana Padano or Reggiano)
6 clove garlic
1 tbsp fresh thyme
1 tbsp fresh oregano
2 eggs
3 cup tomato sauce (see Romanita Recipe)
8 oz fresh mozzarella (or you can substitute dry mozzarella)
½ bunch basil, chiffonade
1 cup olive oil
Salt and pepper to taste


Heat grill on high. Meanwhile, season squash slices with salt and pepper (do not add oil). Grill squash until brown grill marks on both sides. Set aside.
In a bowl, mix Parmesan, thyme, oregano, eggs, and ricotta.

Grate the mozzarella and set aside.

Sauté mushrooms on high heat in a sauté pan with ¼ cup olive oil. You want the mushrooms to caramelize on both sides before removing from pan and draining on a paper towel. NOTE: try deglazing the pan with vegetable stock, chicken stock or your favorite red wine or sherry (1/4 cup), and add this to your marinara sauce for more flavor.

Set oven to 350F

In a 9x9 inch baking dish add half of the marinara sauce and spread evenly on the bottom. Start building the lasagna like you would normal lasagna except in place of the noodles, use the squash. Start with squash, add a thin layer of ricotta mix, smatter with mushrooms, sprinkle with mozzarella and fresh basil and repeat two more times. Top with remaining marinara and sprinkle an even layer of Parmesan.

Bake at 350F until bubbly and the center is 140F by an instant read thermometer (about 30 minutes). Allow to rest for 15 minutes before plating.