If you love lasagna, but just don’t have the time to wait for it to bake, make this easy free-form lasagna with roasted zucchini and yellow squash. You can also add roasted eggplant, tomatoes, mushrooms or even cooked chicken or sausage.
2 zucchini squash, cut into 1/4-inch rounds
2 summer/yellow squash, cut into 1/4-inch rounds
1 shallot or small yellow onion, thinly sliced
1 tablespoon extra-virgin olive oil
1/2 teaspoon Italian seasoning
8 dry lasagna noodles, unbroken
1 cup part-skim ricotta cheese
Zest of one lemon
Salt and fresh ground black pepper
Fresh basil leaves, chopped
Heat oven to 425 degrees F. Line a baking sheet with parchment paper or aluminum foil.
Add squash to the pan then use your fingers to separate the shallot slices into rings, and then add to the baking sheet. Toss squash and shallots with olive oil, Italian seasoning and a 1/4 teaspoon of salt. Arrange the squash into one layer then roast, turning once, until lightly browned, but not mushy, about 15 minutes.
Meanwhile, cook the pasta in boiling salted water until it is tender but not mushy. Drain, but reserve about 1/4 cup pasta water.
Make the lemon ricotta. Add ricotta cheese to a microwave-safe bowl and heat until warm, 1 minute. Stir in the lemon zest and reserved water from the pasta. Taste then season with salt and pepper.
Cut or tear each lasagna noodle in half so they fit on a plate. Alternate a noodle half with ricotta cheese and the roasted zucchini and shallots until you have 3 to 4 layers of pasta. Serve with fresh basil on top.