Summer Squash Lasagna

Last Friday I decided to try a new recipe.  I had a whole package of summer squash and a package of ricotta cheese that was going to go bad so I decided to combine them and make a summer squash lasagna.

I am determined to start eating more vegetables, exercising every day, and getting back to a point where I feel healthy and happy.  Now I can't claim that this is a weight loss lasagna with all the cheese I put inside but it is chock full of vegetables and very filling.

I didn't use a recipe and I have to admit that I'm not really one to measure or get real exacting when I cook.  Mostly I go by smell, sight and feel (since I cook often and always have).

I knew when I was making it that this was going to be sooo good I was going to want to share it with you so I did my best to take notice of what I was doing and mark down measurements and steps but don't worry about being exacting.  It sure worked for me; just look at all those yummy layers!

1 Tbsp. Butter
3 Small Zucchini
3 Small Yellow Summer Squash
3 Tsp. Minced Garlic; divided
2 Tsp. Dried Oregano; divided
1 1/2 Tsp. Dried Parsley; divided
1/2 Tsp. Onion Powder (you can definitely use regular onion; about 1/4 cup chopped)
15 oz Ricotta Cheese
1/2 cup Grated Parmesan Cheese
4 cups Shredded Pizza cheese blend (or Mozzarella)
14 oz can diced tomatoes (with juice)
24 oz can pasta sauce
6 oz tomato sauce
2 TBSP. Chopped Bacon
2 Tsp. Basil
9- 12 Lasagna noodles

Step 1: In a large saucepan melt butter over medium heat.  Saute zucchini, squash, 1 tsp. minced garlic, 1 tsp oregano, 1 tsp. parsley and the onion powder in a pan until zucchini and squash are tender.

Step 2: While the vegetables are cooking combine the ricotta cheese, 1/2 tsp. oregano, 1/2 tsp. parsley, 1/4 cup Parmesan cheese, and 1/2 cup pizza cheese blend in a small bowl.  Mix until blended.

Step 3:  When vegetables are done set them aside to cool for a bit while you prepare the tomato mixture.  In a large bowl combing diced tomatoes, pasta sauce, tomato paste, chopped bacon, 2 tsp. garlic and 2 tsp. basil.  Mix until well combined.

To assemble: In a 13 x 9 pan spread 1 cup of sauce.

Then spread out 3-4 lasagna noodles over the bottom of the pan.

Top with 1/2 of the ricotta mixture

Then 1/2 of the squash mixture; top with 1 cup of pizza cheese. Repeat layers starting with sauce...

 End with 3-4 lasagna noodles

 Spread the rest of the sauce over the top; on this last layer I always try to make sure the lasagna noodles are completely covered to try and prevent them from drying out while cooking. I don't like crunchy noodles when I cook.

Finish if off with the rest of the shredded cheese and grated cheese.  Sprinkle with the last 1/2 tsp. oregano if you wish.  Yum! You can never have too much cheese on top as far as I'm concerned.

Bake at 350 for 40 minutes until bubbly and cheese is lightly browned. 

Let it cool slightly then slice, serve and enjoy!  I just love all those layers of red, yellow and green with the oozing cheese!

Looks good; doesn't it?

Linking Up With:


  1. Anytime you can sneak veggies inside of something it is a good thing. Sounds delicious. I'll add spinach to my lasagna and it gets eaten every time. Thanks for linking today at Be Beautiful.

    1. I often put spinach in ours; mix it right in with the sauce and no one seems to know or care! I was just so surprised when my husband and older son both told me they prefer this way to the meat way!

  2. I adore veggie lasagna and yours looks yummy scrummy :)

  3. I cannot wait to make this. One of my favorite dishes at a local restaurant is "Zucchini Parmesan" and I think this recipe will be similar. Visiting you from 100 Happy Days Link Up!

    1. I have a zucchini Parmesan recipe that I've made up over the years; I'll have to cook it up soon and share it. But I would bet this is pretty similar (with noodles instead of breadcrumbs).

  4. You had me at BACON! Seriously, this looks so yummy. I love our garden squash but have been running out of ideas on how to prepare it.
    P.S. I always go by site and smell too!

    1. I loved the addition of the bacon; gave it that little extra kick! I love zucchini and squash and have tons of recipe ideas for both. I'll have to start sharing more of my recipes I guess! :) Enjoy!

  5. Wow, nice! Such a great summer dinner. Nice to co-host with you at Wonderful Wednesday #OMHGWW.

    1. Thank you. It's nice co-hosting with you too.

  6. Have you thought about getting a plugin where people can print the recipe & instructions? It's still awesome either way but i would love a way to easily save the recipe. thanks for sharing on #OMHGWW

    1. That's a great suggestion. I really hadn't thought of it but have been having a lot of fun sharing recipes; with a few more planned I should look into that.

  7. It looks ravishingly yummy! Would love to try :).. Thanks for sharing it with #OMHGWW

  8. Thanks so much for linking up at the #UnlimitedMonthlyLinkParty 2! Shared ♥

  9. This looks so good and delicious. Thanks for the recipe!

    1. Thank you! I just love finding new ways to use squash and zucchini.

  10. Hello, this is one of my favorites from Encouraging Hearts and Home, this week! Stop by and say hello, pinned!


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