Greetings! Hope everyone had an excellent 4th of July – and is now having a great weekend. Summer is finally starting to arrive, and the sun is finally shining. My garden isn’t as far along as it was last year but thankfully the local farmer’s markets aren’t having those issues. This layered treat is essentially a lasagna without the lasagna, just squash and other delicious vegetables. I kept things nice and simple and focused on vegetables that are currently in season, also making this the perfect Simple and in Season recipe!
2 tbsp extra virgin olive oil
3 cloves garlic, diced
1/2 vidalia onion, diced
8 basil leaves, chopped
1/2 tbsp fresh thyme
3 roma tomatoes, diced
1/2 lb spinach, well washed and loosely torn
2 Zucchini, cut lengthwise
2 straight yellow squash, cut lengthwise
3 beets, grated
2 cup baby bella mushrooms, halved
2 beefsteak tomatoes, sliced
1 cup ricotta, divided
1 cup mozzarella cheese, grated
1/4 cup Parmesan cheese, grated
- Heat the olive oil a small sauce pan over medium heat, add the garlic and onion and cook for 5 minutes. Add the diced roma tomatoes along with the spices. Cover and simmer for 10 minutes.
- Preheat oven to 400 and lightly oil the bottom and side of a 9x9 dish
- Meanwhile, place a single layer of squash/zucchini and top with a quarter of the grated beet along with 1/4 cup of ricotta cheese followed by the spinach, mushrooms, and a layer of the beefsteak tomato slices. Build another layer and then top with half of the tomato sauce before making the final two layers.
- Top with the remaining sauce along with the grated cheeses. Cover the dish in tin foil and then bake for 20 minutes. Remove foil and bake for a final 10 minutes.
I’m looking forward to doing this again in a few weeks with vegetables from my own garden but until then I’m lucky to have so many great farms just down the road. Hopefully the sun will continue to shine and the temperatures will stay up as I can’t wait to start enjoying tomatoes and eggplant that are as local as local gets!