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Chilled Squash Lasagna with Herbed Cheese
Emily’s Chilled Squash Lasagna is a light and healthy way to use your leftover noodles. You’ll love the fresh veggies and layers of savory herbed cheese.
Prep Time: 20 minutes 
Cooking Time: 6-8 minutes for lasagna noodles
Serves: 4
Yield: 8-inch x 8-inch
Ingredients
- 1 cup Frigo® Whole Milk Ricotta
- 1 cup cream cheese
- ¼ cup mint, loose packed, minced fine
- ¼ cup tarragon, loose packed, minced fine
- 2 lemons, zest and juice
- 1 cup Frigo® Shredded Parmesan Cheese
- 2 zucchinis, cut lengthwise into thin slices with a vegetable peeler or mandaline
- 1 yellow squash, cut lengthwise into thin slices with a vegetable peeler or mandaline
- 1 cup cherry tomatoes, halved
- ¼ cup Italian dressing
- 8 sheets lasagna, cooked al dente, refreshed in cold water, patted dry with paper towels and halved
- Fresh herbs for garnish
Directions
In a food processor, mix together Frigo® Whole Milk Ricotta, cream cheese, chopped herbs, zest of 2 lemons and juice of 1 lemon. Season well with salt and pepper. Reserve in the refrigerator until ready to serve.
In a medium-sized mixing bowl, gently toss together ½ cup Frigo® Shredded Parmesan Cheese, zucchini, yellow squash, tomatoes, Italian dressing, and juice of 1 lemon. Reserve in the refrigerator until ready to serve.
To assemble, layer the lasagna sheets in a greased 8-inch x 8-inch casserole dish alternating with the ricotta cheese mixture and Parmesan squash mixture.
Cover and chill for 30 minutes. Garnish with remaining Frigo® Shredded Parmesan Cheese and fresh herbs. Serve like regular lasagna and enjoy the refreshing flavors of summer.
Rad Tip: This is a perfect dish to use your leftover lasagna noodles and Frigo® Whole Milk Ricotta from last night’s Cheesy Classic Lasagna Dinner.
Fresh Idea: Whisk the ricotta cream with Italian dressing and toss together with thinly sliced squash, tomatoes, and your favorite cooked pasta for a chilled pasta salad your family will love.
