This recipe was inspired by a 2lb variety bag of summer squash from the Farmer's Market. After getting it home I realized I was faced with a challenge to cook all of it in one easy dish so I could justify falling for a bulk buy. Immediately one of my favorite casseroles including beans and tomato sauce came to mind. Hmm..why not throw in some squash? Brillant. I peek over and see some week old lavash bread that has about one day until retirement. I get the idea to throw that in and layer it like a lasanga. The result equals success confirmed by husband and a new summer casserole staple. —Laci
6-8 servings as a main dish
cans of cannellini beans or fresh beans
frozen or fresh corn
diced summer squash
sheets of Trader Joe's Lavash Bread (or any day old bread)
28 oz can of diced tomatoes
cloves of garlic minced
red pepper flakes
shredded asiago cheese (or cheese of your choice)
In a cold saucepan on the stove add 1/4 cup olive oil, minced garlic, and a pinch of red peper flakes. Heat on medium until the garlic becomes fragrant then add a can of diced tomatoes and simmer on low for 10 mintues before turning off the heat.
Combine diced squash, beans, and corn in a bowl. Add a tablespoon of olive oil, cumin, salt, and pepper. (I use a seasoning called "Spike" in place of the salt and pepper).
Combine the veggie mixture with the tomato sauce.
Oil a casserole dish and pour in a bottom layer of veggie mixture. Top the veggies with a lavash bread and alternate until you run out of veggies and end with lavash bread on top.
Bake in the oven until the veggies are cooked through and the tomato sauce is firm. This will take about 30-40 minutes depending on the amount of veggies and sauce used.
Take the casserole out of the oven and layer the lavash bread with the cheese. Put the casserole back into the oven until the cheese mixture melts.