Summer Squash Lasagna

Summer squash lasagna with early girl tomatoes, goat cheese, and mozzarella. I’m a sucker for homemade marinara sauce - It’s easier than you think to make and so incredibly delicious, especially as we head into tomato season!

A few tips:

- I’m using a combination of early girl tomatoes (a very sweet and delicious varietal that you can only get in the summer) and canned fire roasted tomatoes. Feel free to just use canned tomatoes if you can’t get ripe in season tomatoes. The sautéed onions cut the acidity of the tomatoes and add this beautiful sweetness to the dish.

- Season every ingredient you add to the pot. Taste for salt along the way.

- I’m using chevre goat cheese, a milder, creamy cheese that adds a unique flavor. I didn’t like goat cheese until I had it in culinary school, and now LOVE the flavor the cheese adds in this dish. If you don’t like goat cheese, feel free to skip and just use mozzarella.

- I ended up making this recipe into (2) 8”x8” pans since I didn’t have a larger pan. I’m going to freeze one for a lazy day, but this recipe will also work for a 9” x 13” pan.

- My layering goes like this (I like more sauce :D): sauce, pasta, cheese, sauce, pasta, cheese, sauce, pasta, sauce, cheese.