Dinner Time, Lite Lunches, Main Attraction, Uncategorized

Summer Squash Lasagna

My husband’s boss has a garden that has been doing a great job producing vegetables, in particular, yellow squash. This week I originally planned on making stuffed shells but I couldn’t find whole wheat shells. Well, to be completely honest I only looked one place. Oh well. I decided instead to make lasagna with strips of yellow squash.

The lasagna turned out AMAZING but it did remind me a bit of a squash medley ratatouille I had at Ruth’s Chris. Either way, it’s delicious and was easier to make than I thought it would be.

Summer Squash Lasagna

  • Thinly Sliced Yellow Squash (300 grams – roughly two medium sized squash)
  • 85 grams of fresh spinach cut into ribbons
  • Non Stick Spray (I used the Olive Oil version)
  • 1 tablespoon fresh basil
  • 1 tablespoon minced garlic
  • 1 large egg
  • 15 ounces lowfat ricotta cheese
  • 24 ounces of tomato basil sauce (I use the brand Classico)
  • 2 ounces shredded mozzarella cheese


  1. Spray a small skillet with non stick spray.
  2. Saute the garlic in the skillet and add the fresh spinach.IMG_1131
  3. Continue to stir the spinach until it is bright green and has started to wilt.
  4. Preheat oven to 375 degrees.
  5. Mix the ricotta cheese, spinach and basil together. IMG_1136
  6. Layer tomato sauce on top of the squash.
  7. Add a layer of ricotta cheese on top of the tomato sauce. IMG_1138
  8. Add another layer of squash. Repeat until out of ingredients.
  9. Sprinkle the mozzarella cheese on top of the lasagna. IMG_1144
  10. Bake on 375 degrees for about 45 minutes.


This recipe makes six servings.

Nutrition Facts: 162 calories; 14 carbs; 11 grams of protein



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