Squash and Tomato Lasagna. Crisp-tender squash, fragrant tomato, Daiya mozzarella melting into a creamy sauce in the middle and gooey strands on top. No grains to be found. This dish is very simple, and simply delicious.
2 medium summer squash
2 medium zucchini squash
2 medium ripe tomatoes
salt and pepper
basil leaves, if desired
parsley, if desired
1/2 cup Daiya mozzarella, plus more if desired
Preheat oven to 400 degrees. Grease one 8x8 inch baking dish with olive oil, set aside.
Wash the squashes and cut off the ends. With a large knife, thinly slice the squashes lengthwise. Wash the tomatoes and cut off the ends. With a serrated knife, slice the tomatoes thinly, laying the slices on paper towels to soak up excess liquid. Roll up several basil leaves and slice thinly, if desired.
Place zucchini slices in one layer first in the prepared baking dish, overlapping slices slightly. Sprinkle with salt, pepper and a little thyme. Place yellow squash slices in one layer on top of the zucchini slices, sprinkle with salt, pepper and thyme. Place tomato slices in one layer on top of the yellow squash. Sprinkle with salt, pepper and sliced basil, if desired. Sprinkle 1/4 cup Daiya mozzarella over all, or more if desired. Repeat all these layers one more time. Sprinkle a bit of parsley over all. Place in the oven and bake about 30 minutes, until the cheese is melted and the squash is crisp-tender. Remove from oven and let cool for a few minutes before slicing into squares. Serve warm.