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.

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!


Ingredients:
Non-stick spray
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 or 1/4 cup chopped onion
15 oz Ricotta Cheese or cottage cheese
1/2 cup Grated Parmesan Cheese
3 cups Shredded Pizza cheese blend (or Mozzarella)
14 oz can diced tomatoes (with juice)
24 oz can pasta sauce
6 oz tomato sauce
2 Tsp. Basil
9- 12 Lasagna noodles, uncooked

Step 1: Spray large saucepan with non-stick spray and heat over medium heat.  Sauté 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 drain them & 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, 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! 

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:

Miz Helen's Country Cottage