Summer squash lasagna, looks and tastes very similar to a traditional lasagna recipe but much healthier! Make with either zucchini or yellow squash that is thinly sliced lengthwise with either a mandoline slicer or a knife. Gluten-free, grain-free, low-carb and ketogenic. In the mood for some Italian comfort food but you are trying to cut back on gluten or carbs? Are you looking for a healthier option and want to incorporate more vegetables into your diet?
This summer squash lasagna is the perfect option for any of the above, or for really any reason at all! You don’t need to have an excuse to give it a try. If you enjoy the taste of a traditional lasagna, I promise you’ll enjoy the taste of this summer squash lasagna.
Everything is essentially the same with the exception of the noodles. It’s as simple as that!
To make the squash lasagna noodles, I used a mandoline slicer and simply sliced the squash lengthwise. You can use either zucchini or yellow squash. I am partial to the look of the yellow squash, if you’re going for that traditional lasagna look.
If you do not own a mandoline slicer, no worries! You can also simply slice the squash thinly with a sharp knife. I recommend somewhere around 1/4-1/3 of an inch in thickness (6-8 mm) for the slices.
I previously made a Mexican enchilada lasagna recipe, where I discussed more about the process of making the noodles and the lasagna itself.
To assemble the lasagna, start by laying the squash slices in the bottom of a baking dish. It works best if you alternate the direction of the layers, that way the lasagna holds its shape better when you take the slices out of the pan.
Doesn’t that look simply delicious?
If you give this summer squash lasagna a try, please let me know what you think in the comments below. Also be sure to follow us on Facebook and Pinterest so you don’t miss a recipe!
If you enjoyed this recipe, you will also love these other keto recipes!