Vegetarian Yellow Squash Lasagna
A vegetarian lasagna layered with noodles, roasted yellow squash, a homemade tomato sauce, ricotta, and mozzarella cheese.
servings: 4
total time: 4 hours
recipe by: Frankie
Ingredients
- 2 yellow squash
- 1 TBSP olive oil
- salt & freshly ground black pepper
- 1 1/4 pounds roma tomatoes
- 2 medium garlic cloves, minced
- 1 tsp dried oregano
- 1/8 tsp crushed red pepper flakes
- 15 ounces whole milk ricotta
- 1 large egg
- 1 tsp dried basil
- 8 ounces mozzarella cheese, shredded
- about 9 uncooked lasagna noodles
Directions
- ROAST THE SQUASH:
- Preheat the oven to 400°F.
- Cut the ends off the squashes and discard then slice the squashes lengthwise about 1/4-inch thick.
- Line a large baking sheet with parchment paper then spread out the squash slices on the parchment paper. Brush the squash with olive oil and lightly season with salt & pepper.
- Place in the oven and bake for 15 minutes then flip the squash slices and bake 10 more minutes.
- Take the squash out of the oven and set aside.
- MAKE THE TOMATO SAUCE:
- Bring a pot of water to a boil.
- Use a sharp knife to cut a shallow X mark on the bottom (the opposite side of where the stem would be) of each tomato.
- Add the tomatoes to the boiling water and boil for 1 to 2 minutes (you should see the skin starting to peel) then use a slotted spoon to transfer the tomatoes to a bowl and rinse under cold water.
- When the tomatoes are cool enough to handle peel off the skins then discard the skins and roughly chop the tomatoes.
- Add the chopped tomatoes, the garlic, oregano, crushed red pepper, 1/4 cup of water, and 1 tsp salt to a large saucepan over medium-high heat. Cook, occasionally stirring and breaking up the tomatoes, until it begins to boil rapidly.
- Place a lid on the pot and reduce the heat to medium then cook, occasionally stirring and breaking up the tomatoes, for about 15 minutes. The sauce may be a little watery, but thats ok because the uncooked noodles will soak up any excess liquid.
- ASSEMBLE THE LASAGNA:
- In a bowl mix together ricotta, egg, basil, and 1/4 tsp salt until well combined.
- Spread a little bit of the sauce on the bottom of a 8x8-inch baking dish then lay on a single layer of uncooked noodles (you may need to break the noodles to fit in the baking dish), spread on half the ricotta mixture, layer on half the squash slices, spread on 1/3 of the remaining sauce, another layer of lasagna noodles, then spread on the remaining ricotta mixture, layer on the remaining squash, then spread on half the remaining sauce, then sprinkle on half the shredded mozzarella, then cover with one last layer of noodles, then spread on the rest of the sauce and top with the rest of the mozzarella.
- Now pour 1/2 cup of water along the sides of the lasagna and cover tightly with aluminum foil then refrigerate for at least 2 hours and up to 12 hours.
- BAKE THE LASAGNA:
- Take the lasagna out of the refrigerator and set on the counter then preheat the oven to 425°F.
- Keep the lasagna covered in foil and bake the lasagna in the preheated oven for about 45 minutes.
- Remove the foil from the lasagna and continue to bake, uncovered, for about 10 more minutes.
- Take the lasagna out of the oven and let sit for 15 minutes before serving.
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