Vegetable-enhanced lasagna

7512 Bluebonnet Blvd.
Tues.-Fri., 11 a.m. to 2 p.m.
Tues.-Sat., 5 p.m. to 9 p.m.

“It’s important to incorporate both a vegetable and some color in every meal,” says Chef Elton Hyndman, owner of Nino’s Italian Restaurant. “I couldn’t do lasagna without following these principles.” At this inventive Italian restaurant, where the pasta is made on-site and the chef shops regularly at the Red Stick Farmers Market, lasagna’s requisite cheese, marinara and ground beef are presented with layers of locally grown zucchini and yellow squash. The squash is marinated in balsamic vinegar and olive oil and lightly grilled, while the beef is browned and seasoned with a puree of spinach, basil and lemon—all steps calculated to brighten this casserole classic.