Epicurious.com features a highly rated recipe for vegetable lasagna created by chef Michael White. Chef White's recipe uses ingredients including summer squash, zucchini, black olives, roasted red pepper and goat cheese.
To make vegetable lasagna with squash, add 7 ounces of low fat goat cheese to a bowl. Add 1/3 cup chopped pitted black olives, 1 tablespoon chopped fresh thyme, 1/2 tablespoon dried basil and 1/2 tablespoon dried oregano. Add 2 teaspoons of minced garlic, salt and pepper to taste, and mix well. Evenly spread 1 cup pasta sauce on the bottom of an 8x11-inch baking dish. Open a 1 pound package of whole-wheat lasagna and cover the sauce with a layer of lasagna noodles, seasoning with black pepper.
Dice 2 small zucchini, 2 small summer squash and measure 3/4 cup of diced bottled roasted red pepper. Sprinkle the lasagna with a layer of zucchini, followed by layers of summer squash and roasted red pepper. Spoon dollops of goat cheese mixture over the vegetables and use a knife to spread evenly. Repeat layers until vegetables and cheese are used up, topping with a final layer of lasagna noodles and pasta sauce. Sprinkle 3/4 cup Parmesan cheese on top and cover with aluminum foil.
Bake for 40 minutes at 375 degrees Fahrenheit. Remove foil and continue baking for another five minutes.