Summer Squash Lasagne

by Jennifer

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.


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