Need a fun twist on regular lasagna? Try this zucchini and yellow squash stuffed variety! It’s easy and cheesy and full of all kinds of yum.
I don’t know about you but I know that zucchini and yellow squash are going to start invading my life in the next couple of months. I don’t know tons of people in Nashville with gardens [no offense Southerners, but midwest gardens>southern gardens ANY DAY. Same goes for farmer’s markets but that’s a whole ‘nother story.]. Back in the days of Indiana living, we knew tons of people with gardens and I could hardly go anywhere without being given zucchini and squash for free. Even at the farmer’s market. It was like, buy 1 get 24820 free. No joke. So I’ve got to start getting my recipes ready NOW. Even though I’m in the south, I know squash season is a-comin’.
I actually made these Zucchini and Yellow Squash Lasagna Rollups LAST summer but never got around to sharing them. Oh well, here they come! I know I’ll be making them several times throughout the summer. I don’t usually mind turning on my oven on a hot day if I know something tasty will come out of it. These lasagna rollups are quite a treat, and are so fun to eat. They use three kinds of cheese [creamy ricotta, sharp Parmesan, and mild mozzarella] so there’s something for everyone! For me, they’re a great way to use up yellow squash too. It’s not my favorite by itself, but when paired with something else I can handle it. Especially if there’s cheese! :) I hope you enjoy this great meatless meal!
Zucchini and Yellow Squash Lasagna Rollups
- 2 cups marinara sauce
- 1 teaspoon olive oil
- 1 medium zucchini, grated and squeezed dry
- 1 medium yellow squash, grated and squeezed dry
- 3 cloves garlic, minced
- 1 cup + 2 tablespoons ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg, beaten
- freshly ground black pepper
- 8 lasagna noodles, cooked and cooled
- 1/2-1 cup mozzarella cheese
Preheat oven to 350 degrees. Grease a 9×13 pan and spread about 1 cup of sauce in bottom of pan.
In a large skillet, heat oil over medium heat. When hot, add zucchini and squash and saute for 4-5 minutes until soft. Add garlic and cook an additional 30 seconds until fragrant. Remove from heat and let cool a few minutes.
Then, in a large bowl, stir together ricotta, Parmesan, egg, and pepper. Fold in veggies until combined.
Lay the lasagna noodles down on a clean countertop, patting dry with a dish towel as needed. Spread 1/3 cup of veggie mixture over the entire surface of the noodle. Gently roll and place seam-side down in the prepared pan. Repeat until all noodles and veggie mixture are gone.
Divide remaining sauce over top of lasagna rollups, then sprinkle with cheese.
Cover dish with foil and bake for 30-40 minutes, until heated through and cheese on top is melted.