Vegetable Lasagna

Growing vegetables is the first accomplishment but then comes eating them.  I start to get nervous when food builds up in my refrigerator and I am not finding a way to use it.

This weekend I was able to use 4 summer squash,(2 zucchini and 2 yellow squash) and a bunch of chard to make this vegetable lasagna.  I was so happy to be able to use that much squash at one time so I thought I’d pass it on.  The trick with using squash and chard is to manage the water content.  To make the squash filling, I cut the squash into rounds and spread it on a paper towel lined cookie sheet and lightly salted it.  The salt drew out a portion of the water.  When the squash began to “sweat” I wiped it and added it to a skillet in which I had sautéed lots of onion, garlic, and mushrooms.  While the squash was cooking, I cut the stems off the chard , cut them into 1″ pieces and put them into a pan of boiling salted water.  When the stems were softened, I removed them and added the chopped up chard leaves and cooked until they were limp but still bright green.  I removed the leaves to a colander and pressed the water out of them before adding them to the skillet with the chard stems. Once the vegetables were softened.  I dumped the contents of the skillet into a colander to drain the liquid off.  Then I proceeded to assemble the lasagna as usual:  a layer of noodles, the vegetables, cheeses. and tomato sauce.  When assembled, I baked it for about 45 minutes on 350.  This lasagna was dense, not runny, and the chard was a great addition, adding a lot of flavor to the squash.  I served this right away at a family gathering where,even my son, who NEVER eats cheese and isn’t particularly fond of squash, ate it and liked it. He said it smelled so good he couldn’t resist trying it.   The next time I have squash and chard lurking, I will make this again and freeze it so I can enjoy the taste of my garden even when the season is over.

Vegetable Lasagna 
Vegetable Lasagna