Homemade Zucchini and Yellow Squash Lasagna

I never thought I’d be swapping pasta sheets for vegetables in my lasagna, but here we are. Growing up, lasagna meant thick layers of noodles, and suggesting otherwise would’ve gotten some weird looks at our dinner table.

Turns out, using zucchini and yellow squash instead of pasta isn’t just possible – it’s actually really good. The trick is getting the moisture level right, because these vegetables naturally hold a lot of water. My first attempt was pretty soupy, but now I’ve got it down to a science that makes for a lighter version of the classic comfort food we all grew up with.

What Kind of Zucchini and Yellow Squash Should I Use?

For lasagna, you’ll want to look for medium-sized zucchini and yellow squash that are firm and feel heavy for their size. The best ones are about 6-8 inches long – anything larger can become watery and have tough seeds in the center. When shopping, choose squash with smooth, bright skin and no soft spots or blemishes. Since both types of squash will be diced for this recipe, you don’t need to worry too much about perfectly straight ones, but try to pick squash that are similar in size so they’ll cook evenly. A quick tip: smaller squash tend to be more flavorful and less watery than oversized ones, which will help keep your lasagna from becoming soggy.

Options for Substitutions

This veggie-packed lasagna is pretty flexible with substitutions. Here’s what you can swap:

• Lasagna noodles: Regular lasagna noodles work great, but you can use no-boil noodles to save time. For a low-carb version, try thinly sliced zucchini strips – just salt them and pat dry before using to remove excess moisture.
• Ricotta cheese: Cottage cheese makes a great substitute for ricotta (as mentioned in the recipe). You can also use a mix of cream cheese and Greek yogurt (1:1 ratio) – just make sure to drain the yogurt first.
• Zucchini and yellow squash: Feel free to swap with other summer squash varieties, or mix in some eggplant or mushrooms. Just remember to cut them the same size for even cooking.
• Roasted red peppers: If you don’t have jarred peppers, you can use fresh bell peppers (any color) – just roast them yourself first. Or skip them entirely and add extra zucchini or squash.
• Mozzarella cheese: Any good melting cheese works here – try provolone, fontina, or a mix of Italian cheeses. Just stick to low-moisture options to avoid a watery lasagna.
• Fresh basil: If fresh basil isn’t available, use 1 tablespoon dried basil, or try fresh oregano or Italian parsley for a different but tasty twist.

Watch Out for These Mistakes While Cooking

The biggest challenge when making zucchini lasagna is dealing with excess moisture – if you skip salting and draining your zucchini and yellow squash before cooking, you’ll end up with a watery lasagna that falls apart. To prevent this, sprinkle the diced squash with salt, let it sit for 15-20 minutes, then pat dry with paper towels before sautéing. Another common mistake is overcooking the lasagna noodles – since they’ll continue cooking in the oven, boil them just until they’re slightly underdone (about 2 minutes less than package directions) to avoid a mushy final dish. When layering your ingredients, resist the urge to add too much sauce between layers, as both the vegetables and tomatoes will release more liquid during baking – a moderate amount of sauce will give you perfect, slice-able portions. For the best texture, let your lasagna rest for at least 15 minutes after baking, which allows the layers to set and makes cutting much cleaner.

What to Serve With Squash Lasagna?

This veggie-packed lasagna pairs perfectly with a simple side of garlic bread or warm, crusty Italian bread to soak up all the tasty sauce. Since the lasagna is already loaded with vegetables, I like to keep the sides pretty straightforward – a basic mixed green salad with a light vinaigrette does the trick nicely. If you’re feeding a crowd, you might want to add some Italian-style meatballs on the side for the meat lovers at your table, though this lasagna is filling enough on its own. For a really casual weeknight dinner, I sometimes just serve it with some steamed broccoli tossed with olive oil and a sprinkle of parmesan cheese.

Storage Instructions

Keep Fresh: This tasty zucchini and squash lasagna will stay good in the fridge for up to 5 days when stored in an airtight container. The flavors actually get better after a day or two as everything melds together! It’s perfect for making on Sunday and enjoying throughout the week.

Freeze: You can freeze this lasagna either baked or unbaked! Wrap it well in plastic wrap and foil, and it’ll keep in the freezer for up to 3 months. If freezing unbaked, no need to thaw before cooking – just add about 15-20 minutes to the baking time.

Reheat: To warm up leftover lasagna, cover with foil and pop it in the oven at 350°F for about 20-25 minutes, or until heated through. For quick single servings, the microwave works too – just heat in 30-second intervals until it’s nice and hot. A sprinkle of fresh basil on top makes it taste almost like new!

Preparation Time	20-30 minutes
Cooking Time	40-50 minutes
Total Time	60-80 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2500
• Protein: 100-120 g
• Fat: 90-110 g
• Carbohydrates: 220-250 g

Ingredients

• 14 lasagna noodles
• 2 tablespoons of extra-virgin olive oil
• 1 cup chopped onion (140g)
• 1 tablespoon garlic, minced (3 to 4 cloves)
• 1/8 teaspoon crushed red pepper, or more as needed
• 2 medium zucchini, diced into 1/2-inch pieces
• 2 medium yellow squash, diced into 1/2-inch pieces
• A 12-ounce jar of roasted red peppers, drained and chopped into 1/2-inch pieces (about 1 heaping cup)
• A 28-ounce can of crushed tomatoes
• Generous amount of fresh basil leaves, chopped
• A 15-ounce container of ricotta or cottage cheese
• 2 large eggs
• 2 ounces grated parmesan cheese (60g, approximately 2/3 cup)
• 8 ounces shredded low-moisture mozzarella cheese (230g, approximately 2 cups)
• Salt and freshly ground black pepper, according to taste

Step 1: Prepare the Lasagna Noodles

Begin by bringing a large pot of salted water to a boil.

Cook the lasagna noodles according to the package directions.

To prevent the noodles from sticking after they are drained, add two teaspoons of olive oil to the pasta water.

Once cooked, drain the noodles and lay them flat on a sheet of aluminum foil to cool.

Step 2: Prepare the Baking Dish

Preheat your oven to 400°F (204°C).

Lightly oil a 13-inch by 9-inch baking dish or spray it with non-stick cooking spray to ensure the lasagna doesn’t stick while baking.

Step 3: Make the Vegetable Sauce

Heat a tablespoon of olive oil in a wide skillet with sides over medium heat.

Add the onion and cook, stirring occasionally, until it becomes translucent, about 5 minutes.

Next, add the garlic, red pepper flakes, zucchini, yellow squash, and a pinch of salt.

Cook while stirring occasionally until the veggies are softened but still have some crunch, approximately another 5 to 8 minutes.

Then, stir in the roasted red peppers and crushed tomatoes.

Bring the mixture to a low simmer and cook until the liquid thickens and reduces by half, about 5 to 8 minutes.

Add the basil and season the sauce to taste with additional salt and pepper.

Step 4: Prepare the Cheese Mixture

While the sauce is cooking, stir together the ricotta cheese, eggs, and a 1/2 teaspoon of salt in a medium bowl until well combined.

In a separate bowl, toss the Parmesan cheese with the mozzarella and set aside.

Step 5: Assemble the Lasagna

Spoon about 1 cup of the vegetable mixture into the prepared baking dish, spreading it lightly to cover the bottom.

Arrange four noodles lengthwise, side-by-side, to cover the base.

Trim a noodle if necessary to fit.

Spread half of the ricotta mixture over these noodles, then sprinkle with a third of the Parmesan and mozzarella mix.

Top with a third of the remaining vegetable sauce.

Add another layer of four noodles, spread the rest of your ricotta mixture, and half of the remaining Parmesan and mozzarella.

Top with half of your remaining vegetable sauce.

Finish with a final layer of noodles and spread the rest of your vegetable sauce over the top.

Sprinkle the remaining cheese mix to finalize the assembly.

Step 6: Bake and Serve

Cover the assembled lasagna with foil and bake it in the preheated oven for 20 minutes.

After that, uncover it and continue baking for another 15 minutes, or until the cheese is crusty around the edges.

For a golden-brown cheesy top, switch to the broiler setting and broil for 1 to 2 minutes.

Once done, let the lasagna rest for 10 to 15 minutes before slicing and serving.

Enjoy your delicious homemade vegetable lasagna!