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The Best Squash Lasagna

The Best Squash Lasagna
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The Best Squash Lasagna is a fresh, wholesome, and lighter twist on classic lasagna that uses thinly sliced squash instead of pasta. This low-carb, gluten-free dish layers tender squash with creamy ricotta, melted mozzarella, Parmesan, and a tangy tomato sauce, infused with garlic and herbs. Perfect for weeknight dinners or entertaining, it offers seasonal versatility and easy customization to suit a variety of dietary preferences.

Ingredients

Scale

Squash Layer

  • 4 medium zucchini or yellow squash, thinly sliced lengthwise
  • 2 tablespoons olive oil
  • Salt and pepper, to taste

Cheese Filling

  • 1 1/2 cups ricotta cheese
  • 1/2 cup grated Parmesan cheese (divided)
  • 2 cloves garlic, minced
  • 2 tablespoons fresh basil, chopped
  • Salt and pepper, to taste

Other Ingredients

  • 2 cups shredded mozzarella cheese
  • 3 cups tomato sauce (homemade or store-bought)
  • Fresh basil and oregano (for seasoning and garnish)

Instructions

  1. Prepare the squash: Wash the squash thoroughly and slice them lengthwise into thin, even strips using a mandoline or a sharp knife to ensure tender yet textured layers for the lasagna.
  2. Roast or sauté the squash: Lightly coat the squash slices with olive oil, salt, and pepper. Roast in the oven or sauté on the stovetop until just tender, which helps concentrate their natural sweetness and prevents excess moisture in the lasagna.
  3. Mix the cheese filling: In a bowl, combine ricotta cheese, half of the grated Parmesan, minced garlic, and freshly chopped basil. Season with salt and pepper to taste, creating a creamy and flavorful filling.
  4. Assemble the layers: In a baking dish, spread a layer of tomato sauce first. Then add a layer of squash slices, dollops of the ricotta mixture, and a sprinkle of shredded mozzarella. Repeat these layers until all ingredients are used, finishing with a generous topping of mozzarella and Parmesan cheese on top.
  5. Bake the lasagna: Cover the baking dish with foil and bake in a preheated oven at 375°F (190°C) for 30 minutes. Remove the foil and bake for an additional 15 minutes to allow the top to brown and become bubbly.
  6. Let it rest: Remove the lasagna from the oven and let it rest for 10-15 minutes. This allows the layers to set, making it easier to slice and preventing the dish from becoming watery.

Notes

  • Slice evenly: Ensure squash slices are uniform in thickness for even cooking and a professional presentation.
  • Drain excess moisture: Salt squash slices and let them sit briefly, then pat dry to avoid watery lasagna.
  • Use fresh herbs: Fresh basil and oregano provide vibrant flavor that dried herbs cannot match.
  • Balance the cheeses: Combining ricotta with mozzarella and Parmesan offers creaminess, melty texture, and a sharp flavor contrast.
  • Rest before serving: Allow the lasagna to stand after baking to prevent it from falling apart when cut.

Nutrition

Keywords: squash lasagna, low carb lasagna, gluten free lasagna, zucchini recipes, healthy lasagna, vegetarian lasagna, squash recipe

Find it online: https://lillysplate.com/the-best-squash-lasagna/