In summer squash season there are many yummy ways to cook your garden produce. One way is to use summer squash instead of lasagna noodles. You thin-slice some of your larger squash to use instead of the pasta. Don’t use the baseball bat/door stop size ones….those should be viewed as “catch and release.” Pick them and release them to the compost pile.

I roast my strips of squash in the oven at 375 until they are soft. Then I layer them with the usual tomato sauce, ricotta cheese, Italian mix grated cheeses and any other ingredient that comes to mind.

I had some pesto left when I froze it last week, so I included dabs of that in with the ricotta layer. When I took this photo I was also considering crumbling the smoked tofu into the tomato sauce, but I decided to save it for another dish.

After layering in cheeses, tomato sauce, and pesto with the long squash, I topped the dish with rounds of zucchini and Zephyr squash and baked it until it was bubbly and just starting to brown.

This is a wonderful vegetarian meal that uses up several summer squash.