Fresh summer squash makes a welcome addition to this hearty lasagna.
Summer Squash Lasagna
Serves: about 8
Ingredients
- 3 medium squash, cut lengthwise into 1⁄4-inch-thick slices
- 1⁄2 teaspoon salt
- 2 tablespoons extra-virgin olive oil
- 1 pound ground turkey
- 1 cup diced yellow onion
- 2 (14.5-ounce) cans petite diced tomatoes, drained
- 2 tablespoons dried Italian seasoning, divided
- 2 teaspoons garlic salt, divided
- 4 cups part-skim ricotta cheese
- 2 cups shredded Parmesan cheese
- 1 (8-ounce) package no-boil lasagna noodles
- 2 cups shredded mozzarella cheese
Instructions
- Preheat oven to 350°. Spray a 2 1⁄2-quart shallow baking dish with cooking spray.
- Place squash in a single layer on paper towels; sprinkle with salt, and let stand for 15 minutes. Press with additional paper towels to remove excess moisture.
- In a large nonstick skillet, heat oil over medium-high heat. Add turkey and onion, and cook, stirring occasionally, until turkey is browned and crumbly, 6 to 8 minutes.
- In a medium bowl, combine tomatoes, 1 tablespoon Italian seasoning, and 1 teaspoon garlic salt.
- In a large bowl, stir together ricotta, Parmesan, remaining 1 tablespoon Italian seasoning, and remaining 1 teaspoon garlic salt.
- Spread 1⁄2 cup tomato mixture in an even layer in bottom of prepared pan. Place half of noodles in a single layer on top of tomato mixture. Place one-third of squash in a single layer on top of noodles. Spread half of ricotta mixture on top of squash; spread half of turkey mixture on top of ricotta. Top with half of remaining tomato mixture. Repeat layers once, ending with squash.
- Bake, uncovered, for 30 minutes. Top with mozzarella, and bake until cheese is golden brown, about 10 minutes more. Let stand for 10 minutes before serving.
