This recipe was adapted from
Smitten Kitchen and it is delicious - - plus it is a great way to use up a random veggies from the garden.
From our garden: 1 squash, 2 cloves of garlic, two carrots, two tomatoes, four kale leaves, and thyme.
Saute 1/2 onion in some butter in skillet
add four chopped kale leaves and chopped carrots
Simmer on low
Combine in a bowl:
1 c. of shredded pecorino romano
1/2 tsp of pepper
2 tsp of salt
2T of flour
1T lemon juice
2 cloves of chopped garlic
2T of freshly chopped thyme
Butter a cake pan and layer like a lasagna:
thinly sliced squash
onion/kale/carrot mixture
cheese mixture
sliced tomato
repeat until you've used all of the ingredients
Top the layers with freshly grated pecorino romano (at least 1/2 c.)
Cover with foil and bake at 375 for 30 minutes
Take off the foil and bake for another 10 minutes
Slice and enjoy!
I ate mine with a slice of French bread covered in almond butter.