Vegetarian Lasagna-Home Made with Fresh Herbs

Lasagna is one of the most delicious and easiest to make Italian food. One tray is a meal for many. Serve with salad, garlic bread and your favorite beverage…fast and easy!

This recipe calls for one Patty Pan squash. In case you are wondering what that is, it’s a tender summer squash, like zucchini or yellow squash. You’ll notice in the video that is shaped like a scalloped flying saucer, which makes it a bit of a novelty. It cooks much like any other summer squash. If you are a spinach lover, this would be a great substitution.

2 chopped shallots
4 chopped cloves garlic
26 oz. marinara sauce
14 oz. diced tomatoes

1/2 teaspoon salt
1/2 teaspoon red pepper
Fresh thyme
Fresh basil
Fresh parsley

9 lasagna noodles (make 1 or 2 extra in case a few get damaged in the cooking process)
2 cups mozzarella cheese
14 oz. ricotta cheese
16 oz. cottage cheese
1/2 cup Parmesan cheese
1 round yellow “Patty Pan” squash sliced
2 medium tomatoes sliced

Preparation steps:
Saute garlic and shallot in olive oil
Add marinara and chopped tomatoes
Heat on low for 30 minutes, add herbs then set aside to cool
Mix ricotta and cottage cheese and dust with dry Italian herbs

Boil noodles for 10 minutes, remove and rinse in cool water

Layer 3 times:
Ricotta and cottage cheese mixture
Tomato and squash slices
Mozzarella Cheese
Parmesan Cheese

Bake for 45 minutes in 325 degree oven covered for 20 minutes and 25 minutes uncovered
Garnish with dried herbs and real Parmesan

Looking for the written recipe? Download it here.

Register here to receive our most viewed vegetarian cooking video of the week via email

* indicates required

Amazon Auto Links: the template could not be found. Try reselecting the template in the unit option page.