Awesome and Yummy Yellow Squash Lasagna Recipe with Video

Do you want a healthier meal that is delicious? After gardening this summer I made some yellow squash lasagna that has even more vegetables in it too.

Yellow Squash Lasagna Ingredients

• Yellow Squash
• Zucchini
• 1 jar spaghetti squash
• 1 medium container cottage cheese
• 1 small package of mozzarella cheese

Yellow Squash Lasagna Video

Yellow Squash Lasagna Directions

1. Cut your squash

You can use a peeler to make thin slices, cut them into wedges, or chop them up. I opted to chop it up into small bite-size cubes.

2. Put pasta sauce on the bottom of the pan

I coated the bottom of a 9×13″ baking dish with spaghetti sauce

3. Place 1/3 of the squash onto the sauce

I placed 1/3 of my squash on top of the sauce.

How do you bulk up lasagna?

• Add meat of your choice like beef, turkey, etc
• Add spinach, tomatoes, onion, or any vegetables of your choice
• Add mushrooms
• Add olives
• Add noodles – you don’t have to use lasagna noodles
• Add a variety of cheeses – ricotta cheese, parmesan cheese

4. Add 1/3 of the cottage cheese

I spread 1/3 of the container of cottage cheese onto the squash. I use a spoon to place dollops around the pan and then spread them out with a spoon.

5. Add a little mozzarella cheese

I lightly spread some mozzarella cheese over the cottage cheese in the pan.

6. Add 2 more layers

Repeat the process of the layers 2 more times – sauce, veggies, cottage cheese, mozzarella, repeat.

What goes on the top layer of lasagna?

The top layer of lasagna is cheese.

I like to cover the top layer when putting it in the oven with tin foil to prevent the cheese from burning.

7. Bake the lasagna

I placed the covered lasagna in the oven and baked it at 350 degrees for 1 hour. I pulled the tinfoil off the pan for the last 10 minutes.

8. Pull out and let stand for 10 minutes

I pulled the lasagna out and let it cool for 10 minutes to help it set up. I was a little bummed that there was so much excess moisture from the squash and that the cheese had sunk down into the lasagna.

In order to draw the moisture out of the squash before cooking, cut the squash and sprinkle the raw flesh with salt then let it sit on paper towels for 20-30 minutes.

I ended up serving it in bowls as it served more like a casserole rather than a square piece of lasagna. It was really delicious! The history of lasagna is very interesting and I love how it’s something you can make so many different variations of.

Now you can always drizzle olive oil onto your lasagna if you like that extra flavor. You can swap out the cottage cheese and use a ricotta mixture. Vary up your seasonings going beyond 1 teaspoon salt, and black pepper, and add 2 cloves garlic, sage, nutmeg, etc. Add a protein if you like a lb of beef, sausage, chicken, etc. You can always add large eggs into the cottage cheese. Are you ready to make a summer squash lasagna?

Yellow Squash Lasagna Recipe Video

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