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.
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.