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Vegetarian Yellow Squash Lasagna Recipe


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Vegetarian Yellow Squash Lasagna

A yummy vegetarian lasagna layered with roasted squash, lasagna noodles, and creamy ricotta cheese.

Vegetarian Yellow Squash Lasagna recipe

Servings: 4
Total Time: 1 hour 45 minutes
Recipe by: Frankie


2 large yellow squash, sliced lengthwise 1/8 to 1/4 inch thick
1 TBSP olive oil
1/2 cup fresh grated parmesan cheese
15oz ricotta cheese
1 tsp dry basil
1 egg, lightly beaten
6 lasagna noodles
8oz mozzarella cheese, sliced
salt & pepper
For The Sauce:
1 tsp olive oil
2 cloves garlic, minced
3 cups tomato puree
1 1/2 tsp salt
1 TBSP dry oregano
1 tsp red pepper flakes


1. Preheat oven to 400°F.

2. Line two baking sheets with parchment paper and spread the squash slices on top. Brush the squash with the TBSP of olive oil and lightly season with salt and pepper. Place in the oven and bake for 10 minutes then flip and bake 10 more minutes.

3. While the squash is in the oven cook lasagna noodles according to package directions and make the sauce.

4. To make the sauce heat the 1 tsp oil in a medium saucepan over medium heat, add the garlic and cook for about 20 seconds, or until fragrant. Pour in the tomato puree and reduce heat to low. Stir in the salt, oregano and red pepper flakes. Cover and simmer 20 minutes, stirring occasionally.

5. In a large bowl mix the ricotta cheese, basil, egg, 1/2 tsp salt and 1/4 tsp pepper. Set aside.

Assemble And Bake The Lasagna:

1. Spread a small amount of sauce on the bottom of a 9x9 baking dish.

2. Cut two of the noodles to fit one layer on top of the sauce. Spread 1/3 of the left over sauce over the noodles. Layer half the squash slices on top of the sauce then spread on half the ricotta mixture followed by half the mozzarella slices. Then lay two more noodles, then half of the sauce, then squash, then ricotta, then mozzarella, the the rest of the noodles, the rest of the sauce and finally sprinkle on the parmesan cheese.

In other words:

-ricotta mixture
-ricotta mixture

3. Cover with aluminum foil and bake for 45 minutes or until hot and bubbly. Allow to rest 10 minutes before serving.

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Vegetarian Yellow Squash Lasagna


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