I have never been one to sneak fruits and vegetables into my children’s food, but this recipe was written this way when I found it long ago. My children, even though they’re almost all adults now, still don’t know that there is yellow squash in this yummy version of the Italian favorite — lasagna. This version, without beef, is budget-friendly, too.
This is a more casual version of lasagna — the layers are not as clear; it’s more like baked pasta. But it’s easy and tasty, and just add a green salad and some bread for a delicious Friday night meal.
Easy, casual lasagna (with a secret) for your #MeatlessFriday dinner. #Recipe by @marydevotions
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Copyright 2017 Barbara Stein. All rights reserved.
Meatless Bow-tie Lasagna
serves 6-10 (depending on appetites)
1 pound farfalle (bow-tie) pasta
2 small yellow (summer) squash
24 oz. ricotta cheese
1 egg
1/2 c. Parmesan cheese
1/2 t. dried basil
1/4 t. garlic powder
salt and pepper (to taste)
12 oz. shredded mozzarella cheese
4 cups marinara sauce, homemade or store-bought
Using pasta instructions for cooking, boil and cook bow-tie pasta and cook to al dente. Drain (don’t rinse).
Meanwhile, wash and cut ends from yellow squash. Shred, using a hand shredder or food processor, on the smallest shred.
In a large bowl, mix ricotta, egg, basil, garlic powder and salt and pepper. Add squash and stir to combine. Add drained squash and fold into cheese/squash mixture.
Preheat oven to 350 degree F. Place a thin layer of sauce in the bottom of a 13 x 9 pan, then layer pasta, mozzarella, sauce, pasta, and sauce, reserving about a cup of mozzarella cheese.
Bake for about 30 minutes, then top with remaining mozzarella, cooking for another 15-20 minutes or until sauce bubbles throughout the pasta. Cool for about 10 minutes, then serve, with grated Parmesan, if desired.
What’s cooking? Find all our Meatless Friday featured recipes here.
Copyright 2017 Barbara Stein.