Garden Lasagna

Yellow Squash Lasagna

One of the very first new recipes from ingredients straight from my dad's garden and the star of it all: Yellow Squash! This veggie based dish is a gluten-free, could be vegan and good for everyone who is intolerant or sensitive to cow's milk. Gross. If you can roast something, you're more than half way to creating this recipe for dinner tonight! PS, it's Meatless Monday so try it vegetarian style!


  • 1 large yellow squash
  • 1 gluten-free flatbread
  • 1 jar (you won't use it all) of low sodium/sugar marinara sauce (or make your own!)
  • 1 wedge of Peccorino Romano for slicing/shredding
  • Fresh parsley
  • Fresh spinach


  1. Preheat oven to 375 degrees F
  2. Slice the bottom of the yellow squash and cut off the thinner neck of the squash. Then slice off all edges and remove hard outer skin.
  3. Slice remaining squash into wedges and season with olive oil mister, salt and pepper.
  4. Roast squash until browned and softened, you may need to turn once - this should take 15 - 20 minutes.
  5. While roasting, chop parsley and either slice cheese into thin slices or shred over box grater (you can use more or less cheese - I personally eat dairy free but this is for my husband!) Remember cheese is a fat and yes it has protein but you're not fooling me loading it on. This is not the Rachael Ray show and we don't cheer and clap for high saturated fat foods!
  6. Layering time: in an oven proof dish, start layering the roasted squash, top with fresh spinach, red sauce, cheese, parsley and top with half of a gluten free flatbread. Repeat layers with your remaining ingredients and finish top with marinara, cheese and fresh parsley.
  7. Place back in oven either at original setting or on the bake setting at 350 degrees F.


  • I used lean ground turkey in between layers, you could also substitute grass-fed beef, ground chicken or lamb.
  • Try it with other veggies or a mix of them, my faves: zucchini (yellow or green), onions or eggplant (remember the Ratatouille Pizzas?)
  • Pecorino Ramano cheese comes from sheep milk so if you are sensitive to cow's milk you might be able to handle this instead!
  • Add other dried or fresh herbs to create more flavors.

Put this into individual dishes or one large dish to serve family style. You could even make a buffet and let everyone make their own version in mini pizza pans. I love this because vegetables are the star!

Let me know how you made your version of Garden Lasagna and share it with your friends!