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Summer Squash Ricotta Lasagna

This Summer Squash Ricotta Lasagna is a fresh, cheesy, and light twist on traditional lasagna, perfect for celebrating summer produce with creamy ricotta and tender squash layers.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Main Course
Cuisine: Italian
Keyword: Cheesy, Easy, Light, Summer, Vegetarian
Servings: 6 servings

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

Instructions

  • Wash and thinly slice your summer squash to about 1/8-inch thickness. Lightly salt the slices and set aside for 10 minutes to draw out excess moisture. Pat dry with paper towels.
  • In a medium bowl, combine ricotta cheese, egg, half of the grated Parmesan, dried oregano, garlic powder, salt, and pepper. Mix until smooth and creamy.
  • Bring a large pot of salted water to a boil and cook lasagna noodles according to package instructions until al dente. Drain and lay flat on a clean towel to prevent sticking.
  • 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.
  • Preheat oven to 375°F (190°C). Spread a thin layer of marinara sauce in a baking dish. Layer noodles, sautéed squash, ricotta mixture, and shredded mozzarella. Repeat layers and finish with noodles topped with marinara sauce, remaining mozzarella, and Parmesan cheese.
  • Cover the baking dish with foil and bake for 25 minutes. Remove foil and bake an additional 20 minutes until cheese is bubbly and golden. Let rest for 10 minutes before slicing.

Equipment

  • Large Skillet
  • Baking Dish
  • Large Pot
  • Mixing Bowl

Notes

  • Salting and draining the summer squash is crucial to prevent a watery lasagna.
  • Sauté the squash before layering to enhance flavor and reduce moisture.
  • Use al dente noodles to maintain texture and avoid mushiness.
  • Let the lasagna rest after baking to allow layers to set for easier slicing.
  • Customize by adding fresh herbs, other vegetables, or different cheeses for variety.