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Patty Pan Squash Lasagna Bake

This cheesy, veggie-packed Patty Pan Squash Lasagna Bake is an easy and delicious way to incorporate more vegetables into your dinner routine.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

The Squash and Sauce
  • 4 medium medium patty pan squash, sliced into thin rounds (roughly 4 cups)
  • 3 cups marinara sauce, store-bought or homemade
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
The Cheesy Filling
  • 15 ounces ricotta cheese
  • 1 large egg Can be substituted with a flax egg for vegan version.
  • 1/4 cup fresh basil, chopped, plus extra for garnish Use fresh for the best flavor.
  • 3 cloves garlic, minced Adjust to taste.
  • 1 tablespoon Italian seasoning
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
The Noodles
  • 9 pieces oven-ready lasagna noodles (no boiling required)

Method
 

Preparation
  1. Wash the patty pan squash well under cool water.
  2. Slice each squash into rounds about a quarter-inch thick.
  3. Spread the squash across a large plate or baking sheet, drizzle olive oil over the top, and sprinkle with kosher salt and black pepper.
  4. Toss gently until each slice is coated.
Mix the Ricotta Filling
  1. In a medium mixing bowl, add ricotta cheese, egg, minced garlic, and chopped basil.
  2. Add Italian seasoning and stir until combined.
  3. Taste the mixture and adjust seasoning if necessary.
Layer Everything in the Baking Dish
  1. Preheat the oven to 375 degrees F.
  2. Spread a thin layer of marinara sauce across the bottom of a 9x13 inch baking dish.
  3. Layer three lasagna noodles on top of the sauce, followed by a layer of seasoned squash, and dollops of ricotta filling.
  4. Repeat the layering process two more times, finishing with a final layer of marinara sauce.
Add the Cheese and Bake
  1. Scatter shredded mozzarella over the top, followed by grated Parmesan.
  2. Cover loosely with foil and bake for 30 minutes.
  3. Remove foil and bake for another 15 minutes until the cheese is golden and bubbly.
Rest, Slice, and Serve
  1. Let the lasagna rest for about 10 minutes before slicing.
  2. Slice into squares and sprinkle with fresh basil before serving.

Notes

For best flavor, season each layer of squash and filling. Resting time after baking is crucial to prevent layers from collapsing.