Description
The Best Squash Lasagna is a comforting and hearty dish that combines tender yellow squash and zucchini slices with creamy ricotta, mozzarella, and Parmesan cheeses, layered with a rich marinara sauce flavored with fresh basil and oregano. This vegetable-forward lasagna offers a fresh, wholesome twist on classic comfort food, perfect for any occasion, easy to prepare, and customizable to suit various dietary needs.
Ingredients
Scale
Vegetables
- 2 medium yellow squash, thinly sliced lengthwise (about 1/8-inch thick)
- 2 medium zucchinis, thinly sliced lengthwise (about 1/8-inch thick)
- 1 medium onion, finely chopped
- 2–3 cloves garlic, finely chopped
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh oregano, chopped
Cheese
- 1 1/2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Sauce and Seasonings
- 3 cups marinara sauce
- 2 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the Vegetables: Wash and thinly slice the yellow squash and zucchini lengthwise into approximately 1/8-inch thick slices to ensure even cooking and smooth layering in the lasagna.
- Cook Aromatics and Prepare Sauce: Heat olive oil in a skillet over medium heat. Add the finely chopped onion and garlic, sautéing until translucent and fragrant. Stir in marinara sauce, fresh basil, oregano, salt, and pepper. Let the sauce simmer for 10 minutes to allow flavors to blend.
- Assemble the Layers: In a baking dish, spread a thin layer of the prepared marinara sauce. Arrange a layer of squash and zucchini slices over the sauce. Dollop ricotta cheese evenly on the vegetable layers, then sprinkle mozzarella and Parmesan cheeses on top. Repeat these layers until all ingredients are used, finishing with a generous topping of mozzarella and Parmesan cheese.
- Bake to Perfection: Cover the baking dish with foil and bake in a preheated oven at 375°F (190°C) for 30 minutes. Remove the foil and continue baking for an additional 10 to 15 minutes until the cheese on top is bubbly and golden brown.
- Let It Rest and Serve: Remove the lasagna from the oven and allow it to rest for about 10 minutes. This resting period helps the layers to set and makes slicing easier. Garnish as desired and serve warm.
Notes
- Slice evenly using a mandoline or sharp knife to ensure consistent thickness for even cooking.
- Sauté onions and garlic gently to avoid burning and to deepen the flavors.
- Lightly season each layer of squash and ricotta with salt and pepper to enhance every bite.
- Allow the lasagna to rest after baking to solidify layers for cleaner servings.
- Use fresh herbs such as basil and oregano for a more vibrant flavor compared to dried varieties.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (1/6 of recipe)
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 45 mg