Summer Squash’d Lasagna

roasted zucchini lasagna

hearty but not heavy

Thanks to a momentary break in the humidity, I was able to crank up the oven last weekend. That worked out great because I’ve been craving Italian food … something really saucy and comforting, like a heaping slice of lasagna. Normally I’m a traditional lasagna guy, opting for the meaty varieties. But that’s a little heavy for a summertime meal, right? So I roasted up my favorite summer vegetable instead, and went a little lighter on the ricotta. It made for hearty — but not heavy — supper.

Roasted Zucchini Lasagna
– 
2 large zucchini, cut in half lengthwise, then cut into ¼ inch slices
– 1 5 oz bag of baby spinach
– ½ teaspoon of minced garlic
– 3 cups of marinara sauce, or more/less depending on taste
– 8 oz of part skim ricotta cheese
– 1 egg
– ½ teaspoon of garlic salt
– 1 teaspoon of Italian seasoning
– Pinch of cinnamon
– 1 8 oz box of no-boil lasagna noodles
– 1 cup of freshly grated Parmesan
– Salt and pepper
– Olive oil

Heat your oven to 450º.

Toss the zucchini slices with a few tablespoons of olive oil in a bowl. Season to taste with salt and pepper. Line a large baking sheet with parchment paper and add the zucchini slices in an even layer. Roast for 8 minutes, then remove from the oven, flip the slices over, and roast for an additional 6 minutes, or until the zucchini is tender and slightly browned.

Lower the oven to 350º.

In a large skillet, heat a tablespoon of olive oil over medium heat. Add the minced garlic and cook about 1 minute. Add the spinach leaves, season with salt and pepper, and cook until just starting to wilt.

In a bowl, mix together the ricotta, egg, garlic salt, Italian seasoning and cinnamon, and season to taste with pepper.

Lightly oil a 9×13 baking dish. Spread a small spoonful of marina sauce on the bottom and place 3 lasagna noodles on top. Spread a thin layer of the ricotta mixture over the noodles, then a layer of zucchini slices, some sautéed spinach leaves, a layer of marinara sauce and Parmesan. Repeat the layers (there should be 3 layers of filling), ending with a layer of lasagna noodles. Top with additional tomato sauce and Parmesan, and an extra sprinkle of Italian seasoning for good measure.

Cover the dish tightly with foil and bake for 40 minutes. Uncover and bake for another 10 minutes, or until the top begins to brown and the whole thing is bubbling. Let it cool for 5 to 10 minutes, and then eat.

roasted zucchini lasagna

hello zucchini

I always make sure I have enough sauce leftover so I can spoon some on top. Mmm.

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7 Comments on “Summer Squash’d Lasagna”

  1. Iwantapeanutbutterbaconcookie Dreyer says:

    Looks AMAZING. mmmmmm

  2. Caroline says:

    I love lasagna recipes like this, since they’re not as heavy. Your recipe sounds delicious…can I have some for lunch today? Pretty please? 🙂 🙂 🙂

  3. billpeeler says:

    This looks great – love all the different layers of deliciousness!

  4. What a great summer recipe. Our AC went out this week, for a torturous almost 24 hours. It was above 90 in the house even with all the fans on and windows open. That had nothing to do with your recipe. Oh well.

    • egg me on says:

      Ohh dang. I don’t know how baking a lasagna would be in a house like that. Or just sitting in a house like that. Sorry man.


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