Recipe Cook Time
Spread the chopped zucchini on a baking tray and season with salt and cracked black pepper, thyme, oregano and olive oil.
Roast it in an oven for 9 minutes at 250 degrees C.
In a deep vessel, blanch the lasagne sheets in salted boiling water and a dash of oil, till its half cooked.
Then drain and shock the sheets in iced water to avoid overcooking. Keep aside.
In a mixie, blend all the ingredients for the sauce together with 1 tbsp of oil.
Heat another 1 tbsp of olive oil in a pan, add the blended ingredients and let it simmer for 4-5
Season the sauce with salt and let it reduce to a thick sauce.
Add this sauce to the roasted zucchini and yellow squash and mix well.
In a baking dish, smear one spoon of the sauce at the bottom and lay the lasagna sheets
side by side to cover the base.
Sprinkle some grated mozzarella and Parmesan cheese and then spoon some of the sauce
with zucchini and yellow squash over it.
Sprinkle some more cheese along with a few basil leaves and then repeat with the lasagna
sheets, cheese and then the sauce.
Repeat the layers till the baking dish is fully covered.
Drizzle with a cap of olive oil and add more basil leaves.
Bake in the oven for 15 minutes at 180 - 190 C and till the crust is golden brown.