Recipe courtesy of
Stevie Stewart
for
Food Network Kitchen
Recipe courtesy of
Stevie Stewart
for
Food Network Kitchen
Watch how to make this recipe.
No-Boil Lasagna Bake with Summer Squash and Spinach
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- Level: Easy
- Total: 1 hr 15 min (includes cooling)
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 522
- Total Fat
- 20 g
- Saturated Fat
- 10 g
- Carbohydrates
- 63 g
- Dietary Fiber
- 7 g
- Sugar
- 9 g
- Protein
- 25 g
- Cholesterol
- 54 mg
- Sodium
- 1196 mg
This no‑boil lasagna layers tender summer squash, spinach, ricotta and mozzarella with broken lasagna noodles that cook right in the pan. Simmering the noodles directly in chicken broth keeps the process streamlined while delivering perfectly silky pasta without extra pots. A mix of yellow squash and zucchini brings color and sweetness, frozen spinach adds more veggie goodness and ricotta melts into a creamy sauce beneath bubbly mozzarella and Parmesan. It packs lasagna appeal in a weeknight-friendly dish, and you can even make it fully vegetarian by swapping in vegetable broth for the chicken broth.
- Level: Easy
- Total: 1 hr 15 min (includes cooling)
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 522
- Total Fat
- 20 g
- Saturated Fat
- 10 g
- Carbohydrates
- 63 g
- Dietary Fiber
- 7 g
- Sugar
- 9 g
- Protein
- 25 g
- Cholesterol
- 54 mg
- Sodium
- 1196 mg
Ingredients
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Directions
- Position a rack in the center of the oven and preheat to 375 degrees F.
- Heat the olive oil in a large braiser over medium-high heat. Add the onion and garlic and cook until softened and the slices begin to turn golden brown around the edges, 3 to 4 minutes.
- Stir in the thyme and red pepper flakes and cook until fragrant, about 1 minute. Add the sliced squash and drained spinach to the pot. Season with 1 teaspoon salt and a few grinds of pepper. Cook, stirring often, until the squash begins to soften, 2 to 3 minutes.
- Add the broth and then the broken lasagna noodles, stirring gently to try to get some of the noodles under the zucchini and the broth. Bring to a boil and immediately reduce the heat so the liquid simmers. Cover and transfer the pot to the center of the oven and bake until the pasta is tender and most of the liquid is absorbed, 20 to 25 minutes.
- Carefully remove the lid. Drop large dollops of ricotta all over the top of the pasta and vegetables followed by the mozzarella and Parmesan and a few cracks of black pepper. Return the pot to the oven and bake uncovered until the cheese melts and bubbles, 10 to 12 minutes.
- Remove from the oven and allow to rest for 15 minutes. Sprinkle with the lemon zest and serve.
Cook’s Note
Although you can definitely use a sharp knife, we found that a mandoline sliced the zucchini quickly and made slices of consistent thickness. We also used a mandoline to slice the garlic.
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