Summer Squash Lasagna with Fried Basil
Made with Gluten-Free Green Lentil Lasagna Noodles
Crookneck Squash, Zucchini
Ricotta, Mozzarella, Parmesan
Marinara Sauce, Italian Sausage, Basil
My friends at Explore Cuisine make an extraordinary noodle for lasagna recipes. It is produced in Italy of green lentil flour (50%), green pea flour, and brown rice flour. These no-boil noodles soak up sauce to two-and-a-half times their size to a perfect al dente texture. They are full of plant-based pea protein, a lovely olive-green color, organic and gluten-free. They are also higher in fiber and lower in carbs than traditional lasagna noodles.
I bake these unique noodles with roasted summer squash for a delightful seasonal dish, then top the lasagna with fried basil for snazzy garnish with an herbal crunch.
Summer Squash Lasagna with Fried Basil Recipe
Roasted Summer Squash
- 2 large yellow crookneck squash
- 2 large zucchini
- olive oil
- salt and pepper
Slice squash lengthwise into 1/4″ slices. Brush lightly with olive oil, Season with salt and pepper. Bake on a rimmed baking sheet at 375°F until soft and barely starting to brown. Let cool to room temperature.
- 15 oz. ricotta
- 1/2 c. Parmesan, grated
- 2 eggs
- 1/2 t. salt
- 1/4 t. pepper
- grated nutmeg
Combine all ingredients in a medium bowl. Set aside.
- 4 c. marinara sauce (we like Rao’s)
- 1 box green lentil lasagne (or another no-boil lasagna noodle)
- 3 Italian sausages, casing removed, browned, drained on paper towels*
- 4 1/2 c. mozzarella, shredded
- 1/4 c. Parmesan, grated
- large handful basil, rough chopped
*Note: simply omit sausage for a vegetarian lasagna.
Spread 1/2 cup marinara sauce over the bottom of a lasagna baking dish. Place 3 sheets of green lentil lasagna noodles over the sauce. Top lasagna noodles with 1/3 of the ricotta mixture. Sprinkle with 1/2 of the sausage the 1/3 of the chopped basil. Layer with 1/2 of the squash. Sprinkle 1 1/2 c. mozzarella over the squash, then spread 1 cup of marinara over the cheese using a spatula.
Build the second layer the same way, starting with the lasagna sheets.
For the third layer, top the mozzarella/marinara layer with 4 lasagna sheets. Spread the remaining ricotta mixture on top. Sprinkle with the remaining chopped basil. Top with 1 1/2 c. of mozzarella and spread the remaining 1 1/2 c. marinara over the cheese. Sprinkle with 1/4 c. Parmesan.
Bake at 375°F for 30 minutes, covered with foil. Uncover and bake an additional 15 minutes until the lasagna is bubbling hot. Remove from oven and let sit at least 10 minutes before cutting.
- basil leaves
- olive oil
Fry dry basil leaves in hot olive oil until crisp, about a minute. I use a splatter guard to protect against popping oil. Drain on paper towels.
Slice lasagna into serving portions. Serve with fried basil leaves.
For entertaining, slice lasagna into small squares, top with a basil leaf and secure with a toothpick.
#SummerSoiree is a season long franchise where Food Network editors team up with bloggers to share recipes about everyone’s favorite SUMMERTIME dishes. This week, it’s SUMMER SQUASH.
Get inspiration from our very popular Pinterest Board with over 450,000 followers called Let’s Pull Up A Chair here. And if you’re looking for some creative SQUASH recipes, check these out:
In Jennie’s Kitchen: 5 Sweet & Savory Zucchini Recipes
Healthy Eats: 8 Zucchini Recipes That Won’t Squash Your Summer Health Goals
Devour: Use Your Zoodle: 3 Italian-Inspired Squash Recipes
Napa Farmhouse 1885: Italian Marinated Zucchini
The Mom 100: Baby Zucchini Gratin
Feed Me Phoebe: Green Shakshuka with Zucchini, Chard and Peas
Creative Culinary: Lemony Summer Squash Bread
Taste with the Eyes: Summer Squash Lasagna with Fried Basil #glutenfree
FN Dish: 10 Recipes That Prove Zucchini Is Actually a Magic Vegetable