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
- Spray a small skillet with non stick spray.
- Saute the garlic in the skillet and add the fresh spinach.
- Continue to stir the spinach until it is bright green and has started to wilt.
- Preheat oven to 375 degrees.
- Mix the ricotta cheese, spinach and basil together.
- Layer tomato sauce on top of the squash.
- Add a layer of ricotta cheese on top of the tomato sauce.
- Add another layer of squash. Repeat until out of ingredients.
- Sprinkle the mozzarella cheese on top of the lasagna.
- Bake on 375 degrees for about 45 minutes.
This recipe makes six servings.
Nutrition Facts: 162 calories; 14 carbs; 11 grams of protein