summer lasagna {vegan}

Okay, so it is not the prettiest photo, but this Summer Lasagna that I made last week was truly outstanding. The star ingredient was the second half of the huge yellow squash I harvested from my garden last week, and when paired with the rest of the ingredients and some amazing basil hummus, I found myself "mmmmm-ing" with every bite I took.

Summer Lasagna {vegan}



In the mix::

• kernels from three ears of sweet corn
• 1/2 large yellow squash, sliced thinly lengthwise (for your lasagna noodles)
• 4 new potatoes, sliced into thin rounds
• 1/2 candy onion, slices into thin rounds
• a few handfuls of organic baby spinach
• 1 cup of chickpeas tossed in a teaspoon of olive oil and 1 teaspoon of garlic powder
• 1 cup basil hummus (recipe below)

In a colander over a large bowl, layer squash and sprinkle with salt. Cover and set aside for 30 minutes. (If your squash was smaller and not ginormous like mine, you could probably skip this step).

Begin preparing your lasagna by layering all of the ingredients in a 9 x 13 pan in the following order,  squash, 1/2 cup basil hummus, new potatoes, onion, corn, and one handful of spinach. Repeat that layer one more time saving enough squash for one more layer, and just a bit of corn and onions to sprinkle over the top.

Top everything off with the chickpeas and bake in a 350* oven for 1 hour. Place under the broiler for just a few minutes to crisp up the top.



The dish really was spectacular and we are still eating leftovers a few days later. Every time we eat it, I ask Nic what changes he would make and he had a great idea to add a layer of sweet potatoes. I love that idea because I think the sweetness would really compliment the sweetness of the corn and it would add another layer of creaminess to the dish.



We served the lasanga up with our first tomatoes of the season, grown by someone else in town. I can't wait for all of the green tomatoes in my garden to start ripen up!

Basil Hummus
This basil might be my favorite yet. Used in the recipe for lasagna above, it does a nice job replacing the traditional cheese layer.

In the mix::

• 1.5 cups cooked chickpeas, rinsed but save the cooking liquid
• 1/2 T tahini
• 6 T of the bean cooking liquid (or water)
• 1.5 T olive oil
• 1/2 t garlic powder
• 1/2 t salt
• 1/4 cup loosely packed basil leaves

Combine everything in a food processor and process until smooth.