Summer Squash Lasagna

Summer Squash Lasagna
Summer Squash Lasagna

A lot of times I find myself daydreaming of my beautiful, ginormous 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 it. I’ll make this Summer Squash Lasagna over and over and over, because it’s so insanely good.



If you caught my post a couple of weeks ago about seasonal eating, then you know that I’m trying to be more proactive in eating with the seasons, because now I have a handy little guide that tells me what’s in season. Check it out if you haven’t (it’s a printable). If you already know everything that’s in season throughout the year, then yay you and you’re probably my grandma. (Hi, Nini!)


What I do know is that it’s summer squash season. What does squash have to do with lasagna? Well this lasagna recipe doesn’t call for pasta like the traditional dish. Is it lacking without it? NO WAY JOSE. The pasta isn’t missed one bit and instead it’s replaced with delicious, nutritious squash.



What’s so great about summer squash?


It’s a great source of vitamin C, magnesium, dietary fiber, phosphoruspotassium, folate, vitamin B6 and vitamin K. Additionally, it is a good source of vitamin B1, zinc, omega-3 fatty acids, niacin, vitamin B2, pantothenic acid, calcium, iron, choline and protein.

[Via World’s Healthiest Foods]


So yeah…it kind of kicks all other vegetable’s butts. And it’s delicious.


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…watery.


If you’re feeling daring, try making your own pasta sauce; I ain’t stoppin’ ya! Though I mostly use store bought, because it’s E-Z. And if you are a meat or dairy eater, feel free to use real cheese and/or meat sauce! I won’t be mad. Though it sure is perfect the way it is. 😉



Summer Squash Lasagna

A perfect, healthy lasagna that’s made with Cousa squash instead of pasta, and is vegan, gluten-free, and grain-free.


  • 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))

Nut Ricotta

  • 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))
  1. 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.

  2. 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.

  3. 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.

  4. Bake in the oven for about 1hr & 15 minutes. Let cool for a bit before serving.

 This recipe was adapted from Full Of Beans “Vegan Gluten-Free Lasagna”.


My blender: Vitamix Certified Reconditioned

It has technically been reconditioned, but it looks and works like brand spankin’ new. It gets the job done like a champ, everytime!


What’s your favorite healthy summer-seasonal dish?

And of course if you make this let me know below!


Feel free to Pin the image below. I would appreciate it so much! 🙂





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Hi! I'm Olivia.

Adopting a plant-based lifestyle can be a bit overwhelming, but I'm here to make it easier for you by sharing easy-to-follow recipes, and tips on holistic wellness & mindful living.
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