Squash And Goat Cheese Lasagna Recipe

Name: Squash And Goat Cheese Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds summer squash (any type); 1 cup yellow onion - diced; 2 leeks - sliced; 8 ounces ricotta cheese; 8 ounces goat cheese (at room temperature); 1 egg; 2 tablespoons fresh parsley - finely chopped; 3 cups marinara sauce; bechamel sauce - see below; 1/2 cup butter; 1/3 cup flour; 1/4 cup cream or half & half; 8 ounces whole wheat lasagna noodles - cooked

Servings: persons

3 pounds summer squash (any type)
1 cup yellow onion - diced
2 leeks - sliced
8 ounces ricotta cheese
8 ounces goat cheese (at room temperature)
1 egg
2 tablespoons fresh parsley - finely chopped
3 cups marinara sauce
bechamel sauce - see below
1/2 cup butter
1/3 cup flour
1/4 cup cream or half & half
8 ounces whole wheat lasagna noodles - cooked

1
["to prepare bechamel sauce:
2
melt butter in sauce pan over medium heat, gradually add flour to melted butter, stirring constantly to blend flour into butter. once all flour has been blended, cook on low for 2-3 minutes. slowly add cream or half & half to the butter/flour mixture, and cook on low for 3-5 minutes. remove from heat, blend with marinara.", "to prepare squash:
3
in 1 tablespoon butter, saute diced onion over medium heat until glistening. add squash, salt & pepper. saute for 3-5 minutes (do not overcook).", "to prepare cheese mixture:
4
blend ricotta and goat cheese together in a large mixing bowl. add parsley and egg; mix well.", "layer lasagna:
5
in a 2 quart (8x11"") glass baking dish, spread a thin layer of the marinara/bechamel sauce mixture on the bottom of the pan and top with a layer of lasagna noodles. then layer: sauce, leeks and squash, and cheese mixture. top with noodles and repeat layering process until you reach the top of the casserole dish. top the casserole with cheese sauce. bake at 350 degrees for 45 minutes to an hour. let cool for approximately 15 minutes before slicing."]

891

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 pounds summer squash (any type), 1 cup yellow onion - diced, 2 leeks - sliced, 8 ounces ricotta cheese, and more.

Yes, Squash And Goat Cheese Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Squash And Goat Cheese Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions