Updated: Aug 17, 2020
This recipe can be adjusted for the various vegetables and herbs available in summer. It's a slightly healthier version of lasagna as it uses a zucchini-based sauce instead of a traditional bechamel/ricotta combination.
1/2 large onion, diced
2 tablespoons butter
1 tablespoon olive oil
2 small zucchini, diced (you could also use summer squash)
1 large tomato or 1 cup cherry tomatoes, diced
2-3 cloves garlic, finely minced
1/4 cup fresh herbs (I used parsley and thyme, but feel free to use any combination)
2 ounces goat cheese
2 ounces grated Parmigiano Reggiano
Salt and pepper to taste
6 ounces no-boil lasagna noodles (you can also use traditional lasagna noodles: boil according to package instructions)
8 ounces cubed baked chicken or cooked ground beef (optional)
4 ounces shredded fresh mozzarella
In a large pan, saute the onion in the butter and olive oil on medium-low heat until translucent, about 5 minutes.
Add the zucchini and cook until soft, about 5 minutes.
Add the diced tomato and finely minced garlic. Cook until the tomatoes fall apart and the mixture begins to thicken, 3-5 minutes.
Pour the mixture into a food processor. Add the fresh herbs, goat cheese and Parmigiano Reggiano and pulse two or three times, until almost smooth. Season with salt and pepper to taste.
In a square 8" x 8" baking tray, layer a small amount of the zucchini sauce, baked chicken and lasagna noodles. Repeat these layers 2-3 more times until no mixture remains. The top layer should be zucchini sauce.
Top the lasagna with the fresh mozzarella. Cover the baking dish with foil and bake at 375*F for 30-35 minutes, until a knife pierced through the center goes through easily. Optional: after baking, broil the lasagna 1-2 minutes to brown the top.
Let cool 15 minutes before serving. Garnish with fresh herbs.
Serves 4-6. The recipe can easily be doubled or tripled for more servings.