To be honest writing this makes me laugh and brings a smile to my face as I reflect. We have not had 1, or 2 but 6 people ask us to add this recipe to the website in the last few weeks. While our recipe series on the blog already showcases a couple of remarkable squash recipes, the renewed enthusiasm has inspired me to share the story behind the Zucchini & Summer Squash Lasagna. Curious to know how we journeyed into the exciting world of squash recipes? It's a tale worth telling.

One summer in Maine, we were blessed with a bounty of squash that was almost too much to handle. The ‘Summer of Summer Squash’ we fondly refer to it as. Our Maine garden was a experimental, dreamy, energy charged space that we went all out in. It was such a different experience coming from the Caribbean to having the crisp Spring start of preparation and the ebb and flow of learning New England seasonal gardening.

Filled with enthusiasm, and perhaps a touch of overzealousness, we planted a wide variety and an abundance of plants. We planted everything and A LOT of it. Predictable in hindsight, the summer squash and zucchini went wild and even though we ended up removing multiple plants we still could not keep up with our harvest. So in true Ayurvedic form of committing to eating fresh local and from our garden, it was the summer we ate more squash than one might imagine possible. If you joined us for an in-person program, you may have too.

This was our initiation into our squash-safari, an adventure that led to the creation of our beloved Zucchini & Summer Squash Lasagna.

Summer weather has arrived here in Puerto Rico with hot sunny mornings and rainy late afternoons or evenings which are making our zucchini plants slowly go to the wayside in our tropical garden. So for all you up north, plant a summer squash for us this season and be sure to try this delicious recipe.

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Easy to Digest Foods for the Summer Season

If you are familiar with Rutacharya (the seasonal approach to practice in Ayurveda), you may remember that as the heat of the Sun increases throughout the summer season our digestive fire actually reaches its peak capacity and begins to become challenged. This is why you may notice on really hot humid days you don’t feel hungry. The key is to honor this feeling and trend towards eating foods that are light, easy to digest and more sweet and cooling in nature. By replacing traditional noodles and substituting the cool, slightly sweet and bitter qualities of zucchini and summer squash instead we can eat this meal, feel satiated (it’s delicious) and digest it quickly enough to feel light and comfortable on warm evenings before bed. While it is still Springtime some days we are quickly feeling the summer squeeze so be sure to be mindful of what experiences you have in your local environment.

​Get the Recipe​

Every component of this enticing dish - from the creamy Cashew Ricotta to the aromatic Garden Herb Pesto, and the irresistible Vegan Parm, are now live on our website. Don't hesitate, leap right in and grab the recipe! As you bring this delightful dish to life in your kitchen, we encourage you to share your rendition with us on Instagram. We love getting a peek into your garden and witnessing the fresh, local ingredients and creative variations you've crafted. Let's celebrate the joy of cooking together!

Enjoy the energy as you plant seeds for the season and fresh local abundance comes your way.

Stay healthy friends!

ALL LOVE.

Carlisle and Zaplin

www.mahavidyaayurveda.com