By Danielle / Recipes

Squash Lasagna

Curtis and I are always trying to find healthy alternatives to pasta dishes. Since Kolton loves his spaghetti, it can be difficult to get away from it. Since the squash in our garden has been thriving this summer, I decided to do a little experimenting. To my surprise, it actually turned out pretty delicious! Most importantly, it was toddler approved!


For the sauce, I kind of cheated since my tomatoes aren’t doing too well, and used a store-bought marinara sauce. To this, I sautéed mushrooms, onion, garlic and sliced crooked neck squash. I also decided to use turkey meat instead of ground beef, since it is much leaner. I sautéed the ground turkey until throughly cooked, and set it aside. I then sliced my freshly picked zucchini and layer it on a buttered casserole dish in place of lasagna noodles. I added a little salt and pepper to season and fresh parmesan. I baked this bottom layer in the oven at 350 for 10 minutes.


After the parmesan was a slight golden brown, I layer the turkey meat, shredded cheese, the marinara sauce, and topped with more fresh squash and parmesan, and another layer of sauce.

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I placed the dish back in the oven for about 20 minutes.


Although this is the first time I have tried this recipe, and I definitely made it up as I went along, it turned out pretty tasty. Next time, I will probably make a smaller amount, since this dish did not re-heat too well the next day.

Thanks for reading 🙂 ,


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