Description
A light and nutritious twist on classic lasagna using summer squash instead of pasta. Perfect for a healthy meal.
Ingredients
- 2 medium summer squash, thinly sliced
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 egg
- 1 cup marinara sauce
- 1 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Slice summer squash thinly using a mandoline or knife.
- In a bowl, mix ricotta, Parmesan, egg, oregano, garlic powder, salt, and pepper.
- Spread a thin layer of marinara sauce in a baking dish.
- Layer summer squash slices over the sauce.
- Spread ricotta mixture over the squash.
- Repeat layers, ending with marinara sauce.
- Sprinkle mozzarella cheese on top.
- Bake for 30-35 minutes until bubbly and golden.
- Let cool for 5 minutes before serving.
Notes
- Use a mandoline for even squash slices.
- Pat squash dry with paper towels to reduce moisture.
- Substitute zucchini if summer squash is unavailable.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Main Dish
- Method: Baked
- Cuisine: Italian