Start with what you have. Pictured here are zucchini, crookneck yellow summer squash, leeks, garlic, tomato, chives, and parsley. If you use winter squash, make sure to bake first to soften and then cut into pieces. Kale, cabbage, carrots, turnips, etc. can all be used in garden harvest lasagna.
Next for the cheese! We prefer Vermont because it's what's local here, but I would suggest choosing cheese that is local in your area and if that's Vermont - celebrate your roots and be Rooted in Vermont! Pictured here are Maple Brook Farm ricotta cheese, and shredded cheddar and monterey jack from Cabot Cooperative Creamery. Mix it all together. Mozzarella is most popular for lasagna, but we like to try different variations.
After stir-frying the leeks, garlic, and squash/zucchini with some spiced sausage from our meat-CSA at Tangletown Farm, we added in the tomatoes with a little leftover marinara sauce that was in the fridge, and some salt, pepper, and dried basil. Cooked lasagna noodles are ready for layering pictured on the right.
Time to layer - a double layer will do - meat/veggie sauce, noodles, cheese mixture, repeat and top with fresh herbs and any extra shredded cheese - parmesan also works well here, but we didn't use it in this variation.