A lot of times I find myself daydreaming of my beautiful enormous garden that I will have one day. It will have endless rows of vegetables and herbs, and I will finally be one of those people that is always complaining about having way too much summer squash and not having a clue about what to do with it. First world problems, man. Except I will know exactly what to do with them. I'll make this Summer Squash Lasagna over and over and over, because it’s sooo yum.
This recipe is made with Cousa squash, which is a summer squash similar to Zucchini, but it has a slightly sweeter taste and is a little more dense. It has a lovely flavor and texture that really jives well with all the other flavors and textures. Can you use another squash like Zucchini? Yes you can, but it's not nearly as good as with Cousa. Zucchini is too watery.
Summer Squash Lasagna
- 3 Cousa squash
- 2 20 oz jars pasta sauce ((I use Newman's Organic Tomato Basil))
- 1 package vegan mozzarella cheese shreds ((I use Daiya Vegan Mozzarella Shreds))
- 2.5 TB dried oregano
- 1/2 TB basil
- 3/4 package vegan beef crumbles ((I use Gardein Beefless Crumbles))
- 2 cups raw cashews or macadamias ((soaked overnight or soaked in boiling water for 30 mins))
- 3/4-1 cup unsweetened almond milk
- 1 TB apple cider vinegar or white wine vinegar
- 3-4 TB nutritional yeast
- 3-4 cloves garlic
- few dashes italian herb seasoning
- 1/2-1 tsp himalayan pink sea salt ((to taste))
- fresh cracked pepper ((to taste))
- a few handfuls spinach ((chopped))
- 1 TB oregano
- 1/4 tsp onion powder ((optional))
- 1/4 tsp good white wine dijon mustard ((optional))
- drizzle of olive oil ((optional))
- squeeze lemon ((optional))
- Preheat oven to 375 degrees F. Make the nut ricotta by blending all ingredients through olive oil in a strong blender, adding more milk as needed to get your blender going. Adjust seasonings as needed. Consistency should be similar to Ricotta, but a little creamier. Stir in oregano and chopped spinach.
- Warm pasta sauce and beef-less crumbles in a saucepan over low heat. Cut each Cousa squash in half crosswise, and then cut them into very thin slices, like lasagne pasta or to desired thickness.
- Pour 1/4 of the pasta sauce into a casserole dish, then layer with slices of squash, then 1/2 of the ricotta. Then repeat: sauce, squash, & the rest of the ricotta. Then repeat sauce and squash until used up, ending with sauce on top. Sprinkle the top with cheese, 1.5 TB oregano, 1.5 TB basil.
- Bake in the oven for about 1hr & 15 minutes. Let cool for a bit before serving.