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!
one year ago: White Chocolate Snack Mix
two years ago: Pork Chops with Quinoa, Kale, and Blood Orange
three years ago: Best Burrito Bowls Ever
four years ago: Sausage Apple Egg Strata
Zucchini and Yellow Squash Lasagna Rollups
from Skinnytaste
Ingredients:
- 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
Directions:
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.
The Pajama Chef 
I’m totally ready for the squash takeover! Especially if it involves these cute rollups!
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thank you, joanne!
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You are so right. Midwest gardens and farmers markets are the best. Love love the fresh vegetables in these roll ups. Makes them light and Perfect for summer.
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thank you, zainab!
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When I see your photos I wish I was your guest… haha! 😉
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Haha I wish you could be! 🙂 Thanks!
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Here in my small town in the Pacific NW we have several Fab farmers markets within a 50 mile radius and the one in town is wonderful. What a difference to be able to get truly FRESH produce and organic also. I love lasagna roll ups. Looks special because it IS special.
I don’t normally talk about ME, but please make note of the slight name change from Wild Goose Tea. New web design—whoopee and am adding new features along the way also.
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thank you, carol! off to check out the new design now!
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Yay for zucchini and squash! I cannot wait for them to really get good again! And I love lasagna roll-ups – they are so much easier to serve!! lol these sound wonderful!
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thank you, ashley! 🙂
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Perfect way to add some veggies to pasta! (And three cheeses? Perfection!)
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I know, right?! Lots of veggies + cheese + pasta… can’t go wrong! Thanks!
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I’ve never made lasagna roll-ups, mostly because I can never think of a good creative twist for them. This is perfect though! I love your choice of veggies. They lighten the dish up and make it more appropriate for this time of year.
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Thank you, Colleen!
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