Summer Squash Ricotta Lasagna

Summer squash is one of those delightful vegetables that signals warm weather and fresh, vibrant meals. When paired with creamy ricotta and melted mozzarella cheese, it transforms into a comforting yet light dish that’s perfect for any dinner table. This Summer Squash Ricotta Lasagna combines thinly sliced summer squash with a luscious ricotta mixture and layers of marinara sauce, creating a cheesy, flavorful lasagna that’s sure to become a new favorite in your recipe rotation. Whether you’re looking to enjoy a meatless meal or simply want to celebrate the best of summer produce, this recipe delivers on all fronts.

Why This Recipe Is a Must-Try

This Summer Squash Ricotta Lasagna is a fresh take on traditional lasagna, swapping out heavy pasta layers for tender summer squash slices that add a light, healthy twist. It’s perfect for those who want to enjoy the indulgence of lasagna without feeling weighed down. The combination of ricotta, mozzarella, and Parmesan cheeses ensures every bite is creamy and rich, while the marinara sauce adds a bright, acidic contrast. Plus, it’s an excellent way to use up those abundant summer squash from the garden or farmers market.

This recipe is straightforward and approachable, even if you’re new to making lasagna. The thinly sliced squash cooks beautifully, and layering it with the cheese mixture creates a satisfying texture that melts in your mouth. If you love dishes like a lighter cheesy pasta bake, you’ll appreciate how this lasagna balances richness with fresh ingredients. It’s a dish that works well for family dinners, meal prepping, or even a casual dinner party.

Ingredients

• 3 medium summer squash, thinly sliced
• 2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 1 large egg
• 2 cups marinara sauce
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Lasagna noodles (use your preferred type, cooked according to package instructions)

How To Make Summer Squash Ricotta Lasagna

Step 1: Prepare the Summer Squash

Wash and thinly slice your summer squash. You want the slices to be around 1/8-inch thick — thin enough to layer easily but sturdy enough to hold their shape during baking. Lightly salt the slices and set them aside for about 10 minutes to draw out excess moisture. Afterward, pat them dry with paper towels to prevent the lasagna from becoming watery.

Step 2: Mix the Ricotta Filling

In a medium bowl, combine the ricotta cheese, egg, half of the grated Parmesan, dried oregano, garlic powder, salt, and pepper. Mix thoroughly until smooth and creamy. This mixture will add a flavorful, creamy layer between the squash and noodles.

Step 3: Cook the Lasagna Noodles

Bring a large pot of salted water to a boil and cook the lasagna noodles according to the package instructions until al dente. Drain and lay them flat on a clean kitchen towel to prevent sticking.

Step 4: Sauté the Summer Squash

Heat olive oil in a large skillet over medium heat. Add the sliced summer squash in a single layer and sauté for 2-3 minutes per side until slightly golden and tender. This step enhances their flavor and helps reduce excess moisture.

Step 5: Assemble the Lasagna

Preheat your oven to 375°F (190°C). In a baking dish, spread a thin layer of marinara sauce on the bottom. Layer cooked lasagna noodles over the sauce, followed by a layer of sautéed summer squash. Dollop and spread a portion of the ricotta mixture over the squash, then sprinkle a generous amount of shredded mozzarella. Repeat the layering process — noodles, squash, ricotta mixture, mozzarella, and marinara sauce — until all ingredients are used. Finish with a layer of noodles topped with marinara sauce and the remaining mozzarella and Parmesan cheese.

Step 6: Bake

Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 20 minutes or until the cheese is bubbly and golden brown. Let the lasagna rest for 10 minutes before slicing to allow the layers to set.

Common Mistakes to Avoid

• Not salting and draining the summer squash: This can lead to a watery lasagna as summer squash contains a lot of moisture.
• Skipping the sauté step: Cooking the squash lightly before layering helps enhance flavor and texture.
• Overcooking the noodles: Al dente noodles hold up better during baking and prevent a mushy texture.
• Not letting the lasagna rest: Cutting into the lasagna too soon can cause it to fall apart.
• Using too much sauce in one layer: This can make the lasagna soggy, so spread sauce evenly but sparingly.

Variations and Customizations

• Add fresh herbs: Incorporate fresh basil or parsley in the ricotta mixture for an herbaceous twist.
• Include other vegetables: Layer in sautéed mushrooms, spinach, or bell peppers to boost nutrition and flavor.
• Use whole wheat or gluten-free noodles: Adapt the recipe to your dietary preferences without sacrificing taste.
• Spice it up: Add red pepper flakes to the marinara sauce for a subtle kick.
• Swap cheeses: Try adding shredded provolone or fontina for a different cheese profile.

How to Store Leftovers

Once cooled, cover any leftover Summer Squash Ricotta Lasagna tightly with plastic wrap or transfer to an airtight container. Store it in the refrigerator for up to 3-4 days. To reheat, warm individual portions in the microwave or oven until heated through. For longer storage, you can freeze the lasagna—wrap it well in foil and freezer-safe wrap, then freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQ

Can I use other types of squash in this recipe?

Absolutely! While summer squash works beautifully, zucchini or yellow squash are excellent alternatives. Just slice them thinly and treat them the same way as directed.

Do I have to cook the lasagna noodles first?

Most traditional lasagna noodles require boiling before assembling. However, you can use no-boil noodles if preferred—just make sure to add a bit more sauce to allow the noodles to soften during baking.

Can I make this recipe vegan or dairy-free?

To make a vegan version, substitute ricotta and mozzarella with plant-based alternatives, and replace the egg with a flax egg or omit it entirely. Use a dairy-free marinara sauce to keep the flavors balanced.

How do I prevent the lasagna from being watery?

The key is to salt and drain the summer squash slices before cooking and to sauté them to remove excess moisture. Also, avoid over-saucing the layers and allow the lasagna to rest after baking so the juices can settle.

Conclusion

This Summer Squash Ricotta Lasagna is a delicious way to celebrate seasonal vegetables while enjoying the comforting layers of a classic Italian dish. Its creamy cheese filling, tender squash, and rich marinara sauce come together to create a meal that’s perfect for warm evenings and family gatherings. With simple ingredients and easy steps, it’s approachable for cooks of all skill levels. Whether you’re looking to lighten up your dinner without sacrificing flavor or want to impress guests with a unique twist on lasagna, this recipe has you covered. Give it a try and savor the tastes of summer in every bite!

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