I’m not usually a fan of lasagne because it always seems so heavy. I don’t know if it was the Barilla no-boil lasagne noodles, which themselves baked up so light, or the squash, or the skim milk ricotta (which I made the day before, recipe also in Ricki Carroll’s Home Cheesemaking book, even easier than the 30-Minute Mozzarella, and no, I’m not insane, I just had a gallon of skim milk that I needed to use up fast!), but this lasagne was so light and delicious, it actually seemed perfect for summer. Serves 8, alongside a salad (some garlic bread would be tasty, too…).
- 1 1/2 lbs mixed summer squash (I used zucchini and yellow crookneck squash)
- 1 tsp kosher salt
- 2 cups ricotta cheese, preferably part-skim or nonfat
- 8 oz shredded mozzarella cheese, divided
- 1/4 cup chopped fresh herbs (I used a mix of basil, marjoram, sage and thyme)
- 1 egg white
- 24 – 25 oz jar marinara sauce
- 12 no-boil lasagne noodles
Slice the squash very thinly, then toss it with the salt in a colander set over the sink and let it sit for 30 minutes. Rinse it well with cool water and pat it dry on a kitchen towel. Meanwhile, preheat oven to 375 degrees.
In a medium-size bowl combine ricotta cheese, 1 1/2 cups mozzarella cheese, herbs and egg white.
Coat an 8” x 12” deep pan with cooking spray, then spread a little of the marinara sauce over the bottom. Place 3 noodles in the pan next to each other,
spread 1/3 of the cheese mixture on top,
then arrange 1/3 of the squash slices in a single layer. Top with a little more sauce, and repeat two more times,
ending with a last layer of noodles, the last of the sauce, and the remaining 1/2 cup of the mozzarella cheese. Coat a piece of foil with cooking spray and cover the pan. Bake the lasagne, covered, for 50 minutes, or until the lasagne is bubbling,
then remove the foil and bake for a few more minutes, until the cheese on top is melted.
Let stand for 10 minutes before serving.