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The Best Squash Lasagna

The Best Squash Lasagna
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The Best Squash Lasagna is a fresh and flavorful twist on a classic comfort dish, featuring layers of tender yellow squash and zucchini slices in place of traditional noodles, combined with creamy ricotta, mozzarella, parmesan cheeses, savory marinara sauce, and fresh herbs. This vibrant, wholesome recipe is light yet satisfying, naturally gluten-free, and easily adaptable for various diets, making it perfect for veggie lovers and those seeking a delicious, nutritious meal.

Ingredients

Scale

Vegetables

  • 2 medium golden yellow squash, thinly sliced lengthwise
  • 2 medium zucchini, thinly sliced lengthwise
  • 2 cloves garlic, finely chopped
  • 1 small onion, finely chopped
  • Fresh basil leaves, roughly chopped (about ¼ cup)

Cheeses

  • 1 ½ cups ricotta cheese
  • 2 cups shredded mozzarella cheese
  • ¾ cup grated Parmesan cheese (divided)

Other

  • 3 cups marinara sauce, warmed
  • 2 tablespoons olive oil
  • Salt, to taste (for salting squash and seasoning)
  • Freshly ground black pepper, to taste

Instructions

  1. Prepare the squash slices: Wash and thinly slice the golden yellow squash and zucchini lengthwise to create noodle-like layers. Lightly salt the slices and let them sit for 10 minutes to draw out excess moisture. Then, pat dry with paper towels to prevent a watery lasagna.
  2. Sauté the aromatics: Heat olive oil in a skillet over medium heat. Gently sauté the finely chopped garlic and onion until translucent and fragrant, forming a savory flavor base for the sauce and dish.
  3. Assemble the sauce and cheese mixture: In a bowl, combine ricotta cheese, half of the grated Parmesan, chopped fresh basil, salt, and pepper. Mix until creamy and set aside. Warm the marinara sauce and stir in the sautéed garlic and onion for added depth of flavor.
  4. Layer the lasagna: Spread a spoonful of marinara sauce at the bottom of a baking dish to prevent sticking. Arrange a layer of squash slices over the sauce, then add dollops of the ricotta mixture, drizzle more marinara, and sprinkle a layer of mozzarella cheese. Repeat these layers until all ingredients are used, finishing with a topping of mozzarella and the remaining Parmesan cheese.
  5. Bake to bubbly perfection: Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for about 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is golden and bubbling. Allow the lasagna to rest for 10 minutes before serving to improve texture and flavor melding.

Notes

  • Slice squash evenly using a mandoline or sharp knife for uniform cooking and an attractive presentation.
  • Salt and pat dry squash slices thoroughly to reduce excess moisture and prevent a soggy lasagna.
  • Use fresh herbs such as basil or oregano to enhance aroma and flavor complexity.
  • Allow lasagna to rest after baking to improve sliceability and flavor melding.
  • Adjust cheese quantities according to your preferred richness or lightness of texture.

Nutrition

Keywords: squash lasagna, gluten free lasagna, vegetable lasagna, zucchini lasagna, healthy lasagna, low carb lasagna, vegetarian lasagna

Find it online: https://ninagourmet.com/the-best-squash-lasagna/