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.
Cooking Time: 6-8 minutes for lasagna noodles
Yield: 8-inch x 8-inch
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.