No votes yet
Total time
1 hour, 30 minutes
12 servings

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

  1. Preheat oven to 400ºF. Place tomato slices on a lightly oiled parchment-lined sheet pan. Sprinkle with chopped garlic and half of the thyme leaves. Place in the oven for 25 minutes, or until the tomatoes have cooked down and are no longer very watery and the garlic is starting to brown. Reserve.
  2. In a medium bowl, combine the ricotta, rosemary, grated garlic, remaining thyme and 8 oz. of the mozzarella. Season to taste with salt and pepper. Reserve.
  3. Preheat a grill pan over high heat. Slice the yellow squash and zucchini into thin ribbons using a mandolin, vegetable peeler, or a chef’s knife. Toss with some of the vegetable oil, and salt and pepper to taste. Grill the squashes in batches about 1 minute per side. Reserve.
  4. To assemble the lasagna, lightly oil the bottom of a 9” x 13” pan. Line the pan with ¼ of the zucchini and yellow squash. Top with 3 sheets of the lasagna noodles. Spread ⅓of the reserved ricotta mixture across the pan. Place ⅓ of the tomatoes over the ricotta. Repeat two more times. Top the tomatoes with one more layer of the remaining zucchini and yellow squash and sprinkle with the remaining mozzarella.*
  5. Place in the oven and bake until heated through, about 20 minutes.

Recipe courtesy of National Pasta Association, iStock photo


Calories: 280
Total Fat: 15g
Saturated Fat: 7g
Sodium: 270mg
Carbohydrate: 20g
Fiber: 3g
Total Sugar: 7g
(Added Sugar:0 g)
Protein:18 g

Yield: 12 servings

Review this Recipe