Kanwal’s Healthy Corner: Squash Lasagna

By Kanwal Ullah

With summer in full swing and the temperatures rising, there’s nothing better than a light, refreshing dinner to come home to! I love lasagna, but sometimes I don’t want to be weighed down and tired from the pasta. Instead, I prefer to make veggie lasagna and totally omit all the noodles. This leaves me with a quick, fuel filled dinner, that’s healthy and flavorful. The best part of this recipe is you don’t have to fuss over getting the noodles cooked! I hope you enjoy my recipe below for Squash Lasagna!


  • 2 yellow zucchini, thinly sliced
  • 2 green zucchini, thinly sliced
  • 2 eggplant, thinly sliced
  • 2 large tomato, thinly sliced
  • 2 TB. extra virgin olive oil
  • Salt/pepper
  • 2 tsp garlic powder
  • 1 c of good tomato sauce
  • 1 c of shredded mozzarella cheese


Place all the sliced veggies in a bowl and toss, to coat, with olive oil, salt/pepper and garlic powder. Place the veggies on a baking sheet and bake at 350 degrees, for 30 minutes. Once the veggies have softened, take a small Pyrex or baking dish. Place 1/4 cup of tomato sauce on the bottom, layer with veggies and cheese. Repeat four times, making sure to top off with cheese. Bake in the oven at 350 for another 20 minutes. Once the cheese has browned, remove. Allow to slightly cool off. Enjoy with a side of crusty, whole-wheat baguette!

PS: If you really want the noodles, no problem. Prepare noodles as instructed and layer them in as you layer in the squash, sauce and cheese.

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