Celebrate seasonal vegetables in a lasagna that’s perfectly suited to summer. You can even prepare our vegetable lasagna ahead of time for a fast meal that will feed a hungry crowd!
4 pounds plum tomatoes sliced into ¼” slices
2 tablespoons olive oil for oiling pans
2 tablespoons chopped garlic
¼ cup fresh thyme leaves divided
16 ounces part-skim ricotta
16 ounces non-fat ricotta
1 teaspoon finely chopped rosemary leaves
2 teaspoon grated garlic
12 ouncesgrated part-skim mozzarella divided
2 pounds mixed yellow squash and zucchini
9 sheets oven-ready lasagna noodles
Recipe courtesy of National Pasta Association, iStock photo