Description
A delightful lasagna featuring layers of tender patty pan squash, creamy cheeses, and robust marinara sauce baked to perfection.
Ingredients
Scale
- 2 Patty Pan Squash, sliced into 1/4 inch rounds
- 15 oz Ricotta Cheese
- 8 oz Mozzarella Cheese, shredded
- 1/2 cup Parmesan Cheese, grated
- 2 cups Marinara Sauce
- 9 Lasagna Noodles, traditional or no-boil
- 2 tbsp Olive Oil
- 2 cloves Garlic, minced
- Salt and Pepper, to taste
- Optional: Fresh Basil, for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the Patty Pan Squash into 1/4 inch thick rounds.
- Sauté garlic in olive oil over medium heat until fragrant.
- Layer a thin layer of marinara sauce in a 9×13-inch baking dish.
- Add a layer of lasagna noodles, followed by squash, ricotta, and mozzarella.
- Repeat layering until all ingredients are used, finishing with noodles and sauce topped with mozzarella and Parmesan.
- Cover with aluminum foil and bake for 30 minutes.
- Uncover and bake for an additional 15 minutes until golden brown.
- Cool for a few minutes, garnish with basil if desired, and serve.
Notes
Make ahead by assembling a day in advance and storing in the fridge. Increase bake time by 10 minutes if baking from cold.
Nutrition
- Serving Size: 1/4 of the dish
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg