Pasta is one of my husband’s favorite foods, and lasagna is high up there on his lists of requests. I like lasagna too, but I often feel like it is too heavy, especially in the summertime. Staring at a drawerful of yellow squash and remembering the homemade ricotta in the freezer easily led to this pasta-free version that is perfect for summer. The squash stands in for noodles, creating a veggie-rich main meal that won’t weigh you down at the end of the day.
Pasta-Free Summer Lasagna
- 3-4 small yellow summer squash or zucchini (about 8 inches long)
- 1 cup ricotta cheese
- 1 large egg, beaten
- 1/2 teaspoon salt, plus more for sprinkling
- 1/4 teaspoon ground black pepper
- 2 tablespoons finely chopped basil
- 2 cups shredded mozzarella
- 1 slicing tomato
- 2 cups pasta sauce
Preheat oven to 350 degrees.
Trim ends off squash, and slice each lengthwise into about 4 pieces, depending on thickness. Salt both sides and let squash sit in a colander set over a sink or bowl for 10 minutes.
Mix together ricotta, egg, 1/2 teaspoon salt, pepper, and basil. Taste and adjust seasoning, if needed. Rinse salt off squash and pat dry.
Spread 1/3 cup pasta sauce on the bottom of an 8×8 baking dish. Arrange one layer of squash on top, covering as much of the sauce as possible. Spread on half the ricotta, then sprinkle on 3/4 cup mozzarella. Top with 1/2 cup pasta sauce. Repeat layers. Add a final squash layer and spread on remaining sauce.
Slice the tomato into approximately six thick slices and arrange on top. Sprinkle on any remaining mozzarella.
Bake at 350 degrees for 35-45 minutes, until cheese is browned and sauce is bubbly. Let cool at least 10 minutes before serving.