Vegetarian Lasagna with summer squash and baby spinach that is wonderfully healthy, nutritious and makes a great make ahead meal.
I originally saw this recipe in Rachel Ray magazine which an also be found here. This dish caught my attention because I knew that my summer garden would yield lots of zucchini and yellow squash and I am always looking for creative ways to use summer produce. I love how easy this vegetarian lasagna is to customize and I can make this on a Sunday and have dinner for several nights. Additionally, the large amount of basil gives the finished product such a fresh, inviting summery flavor and it makes it difficult to stop with just one serving. Of course, you could switch up the herbs, but when it comes to gardening the one thing that always thrives for me are herbs, so for me basil is plentiful.