Summer Squash Lasagna with Ricotta and Salami
Planks of summer squash replace traditional pasta noodles in this spin on lasagna that makes the most of summer’s bounty. A small amount of salami adds just the right amount of spice and savor.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.applegate.com.
Cooking tools:
- Baking dish
- Chef's knife
- Cutting board
- Colander
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Paper towel
- Baking sheet
- Oven
Ingredients
- 3 medium summer squash, preferably a mixture of zucchini and yellow squash
- Salt
- pepper
- 2 cups ricotta
- 1 (4-ounce) package Applegate Naturals®
- Genoa Salami, finely chopped
- 2 tablespoons finely chopped basil
- 2 tablespoons olive oil
- 3 cups tomato sauce
- 2 cups shredded mozzarella
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