Summer is the perfect season for fresh, vibrant dishes that showcase the best of seasonal produce. This Summer Squash & Ricotta Pesto Lasagna is a delightful twist on the traditional comfort food, combining tender layers of thinly sliced summer squash with creamy ricotta, fresh basil pesto, and gooey mozzarella. It’s a vegetarian-friendly, flavorful, and satisfying meal that brings garden-fresh ingredients front and center. Whether you’re entertaining guests or looking for a wholesome family dinner, this dish is bound to impress.

Why This Recipe Is a Must-Try

This Summer Squash & Ricotta Pesto Lasagna offers a light yet indulgent alternative to heavy meat lasagnas that often weigh you down on hot days. The thinly sliced summer squash replaces traditional layers of meat, adding a subtle sweetness and a tender texture that complements the creamy ricotta cheese beautifully. The homemade basil pesto, made with fresh basil leaves, garlic, and olive oil, infuses each bite with bright, herbaceous notes.

Not only is this recipe bursting with flavor, but it’s also incredibly easy to prepare. Using just 9 lasagna noodles and simple ingredients you likely have on hand, you can create an elegant, layered casserole perfect for any occasion. Plus, it’s a great way to use up an abundant summer squash harvest! If you love dishes like Creamy Pesto Gnocchi, this lasagna will quickly become a new favorite in your recipe rotation.

Ingredients

9 lasagna noodles
3 medium summer squash, thinly sliced
2 cups ricotta cheese
1 cup grated Parmesan cheese
2 cups fresh basil leaves
1/2 cup olive oil
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups marinara sauce
1 cup shredded mozzarella cheese

How To Make Summer Squash & Ricotta Pesto Lasagna

Step 1: Prepare the Pesto

Start by making the basil pesto. In a food processor, combine the fresh basil leaves, minced garlic, salt, and black pepper. While processing, slowly drizzle in the olive oil until the mixture becomes a smooth, vibrant green pesto. Set this aside to let the flavors meld.

Step 2: Cook the Lasagna Noodles

Bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to package instructions until al dente. Drain and lay the noodles flat on a clean kitchen towel or parchment paper to prevent sticking.

Step 3: Prepare the Summer Squash

Using a sharp knife or mandoline, thinly slice the summer squash into rounds or lengthwise strips. This will ensure they layer nicely and cook evenly in the lasagna.

Step 4: Mix the Ricotta Filling

In a medium bowl, combine the ricotta cheese with half of the grated Parmesan cheese and about 3/4 cup of the prepared pesto. Mix well until creamy and well incorporated.

Step 5: Assemble the Lasagna

Preheat your oven to 375°F (190°C). In a 9×13 inch baking dish, spread a thin layer of marinara sauce on the bottom. Lay 3 cooked lasagna noodles over the sauce. Spread one-third of the ricotta-pesto mixture over the noodles. Arrange a layer of summer squash slices on top, then drizzle a few spoonfuls of marinara sauce over the squash. Repeat this layering process two more times: noodles, ricotta mixture, squash, and marinara sauce.

Step 6: Add Cheese and Bake

Once all layers are assembled, sprinkle the remaining Parmesan cheese and shredded mozzarella evenly over the top. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake an additional 15 minutes until the cheese is bubbly and golden brown.

Step 7: Let It Rest and Serve

Allow the lasagna to rest for 10 minutes before slicing. This resting time helps the layers set and makes serving easier. Enjoy your fresh and flavorful Summer Squash & Ricotta Pesto Lasagna with a crisp green salad or some garlic bread for a complete meal.

Expert Tips

For perfectly thin squash slices, use a mandoline slicer to ensure even cooking and neat layers.
Make the pesto a day ahead to allow the flavors to deepen; store it in an airtight container in the refrigerator.
Don’t skip resting the lasagna after baking – this helps it hold together when serving.
If you prefer, you can substitute frozen spinach for the basil pesto layer to switch up the flavors.
Use a high-quality marinara sauce or make your own for the best flavor impact.
Try layering in some sautéed mushrooms or roasted red peppers for added texture and taste.
This recipe pairs perfectly with a good Lasagna Roll Ups for a fun dinner party spread.

Variations and Customizations

Protein Boost: Add cooked ground turkey or chicken for a heartier version.
Vegan Option: Replace ricotta with tofu ricotta and use dairy-free cheese alternatives.
Herb Swap: Use fresh spinach or kale instead of basil for a different green twist.
Spicy Kick: Add red pepper flakes to the pesto or marinara sauce for some heat.
Gluten-Free: Use gluten-free lasagna noodles for a gluten-conscious meal.
Cheese Variations: Try swapping mozzarella with provolone or fontina for a richer taste.

How to Store Leftovers

To store leftover Summer Squash & Ricotta Pesto Lasagna, allow it to cool completely. Cover tightly with plastic wrap or transfer to an airtight container and refrigerate for up to 4 days. For longer storage, freeze portions in freezer-safe containers for up to 3 months. When reheating, thaw overnight in the fridge and warm in the oven at 350°F (175°C) until heated through, about 20-25 minutes. Microwaving is also an option for quick reheats but may result in a softer texture.

FAQ

Can I use other types of squash in this lasagna?

Absolutely! Yellow squash, zucchini, or even a mix of both work wonderfully in this recipe. Just slice them thinly to ensure they cook evenly.

Is it necessary to pre-cook the lasagna noodles?

Yes, cooking the noodles until al dente helps them soften and blend seamlessly with the other layers. However, if you prefer convenience, you can try no-boil noodles but adjust baking time accordingly.

Can I prepare this lasagna in advance?

Yes, you can assemble the lasagna a day ahead, cover it tightly, and refrigerate. When ready to bake, simply add extra baking time if baking straight from the fridge.

What can I serve with Summer Squash & Ricotta Pesto Lasagna?

A fresh green salad or roasted vegetables pair beautifully. For an appetizer, try something light like Bruschetta With Tomato And Basil to complement the lasagna’s flavors.

Conclusion

This Summer Squash & Ricotta Pesto Lasagna is a brilliant way to celebrate fresh, seasonal produce with a dish that’s both comforting and light. The combination of tender squash, creamy ricotta, vibrant basil pesto, and melted mozzarella creates a harmonious medley of flavors and textures. It’s simple to prepare, customizable to your taste, and perfect for warm-weather dining. Whether you’re a seasoned cook or a kitchen novice, this recipe is sure to become a cherished favorite on your summer menu.

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