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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  



  • 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


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.