Summer Squash & Ricotta Pesto Lasagna
This Summer Squash & Ricotta Pesto Lasagna is fresh, flavorful, and easy to make—a perfect light twist on classic lasagna with garden-fresh ingredients!
Servings: 6 servings
Ingredients
- 9 pieces 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
Instructions
- 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.
- 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.
- 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.
- 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.
- Preheat your oven to 375°F (190°C). In a 9x13 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.
- 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.
- 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.
Equipment
- Food Processor
- Large Pot
- Sharp Knife or Mandoline
- 9x13 inch Baking Dish
- Oven
Notes
- Use a mandoline slicer for perfectly thin squash slices to ensure even cooking and neat layers.
- Make the pesto a day ahead to deepen flavors; store it in the refrigerator.
- Rest the lasagna after baking to help it hold together when serving.
- Substitute frozen spinach for basil pesto for a different flavor.
- Store leftovers in the refrigerator up to 4 days or freeze up to 3 months for convenience.