Ingredients
12 lasagna noodles
2 baby zucchini
2 baby grey summer squash
2 baby summer squash
1 (16 -24 ounce) jar pasta sauce (whatever your favorite is)
10 ounces mozzarella cheese, shredded
Method
Sources
📖
RecipeNLG
dataset
📖
Gathered
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Provençal olive paste — crostini, sandwiches, pasta, fish topping
LED herb garden — grow basil, cilantro, parsley, dill year-round
Standard 9x13 ceramic — lasagna, casseroles, gratins, brownies
Window box herb planter — basil, thyme, rosemary at arm's reach
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Provençal olive paste — crostini, sandwiches, pasta, fish topping
LED herb garden — grow basil, cilantro, parsley, dill year-round
Standard 9x13 ceramic — lasagna, casseroles, gratins, brownies
Window box herb planter — basil, thyme, rosemary at arm's reach
You're reading one of recipes available free. Full library with Gastronome.
Heat oven to 375 degrees F. Fill a large pot of water and bring to a rolling boil. Cook the pasta noodles until they are pliable, and mostly cooked. Remove and place in a bowl of cold water. While the water is coming to a boil, slice the squash on a mandolin or thinly with a sharp knife. Set aside. Place 1/2 cup of pasta sauce into the bottom of a 13x9 pan and spread around. Lay one noodle out on a cutting board or clean flat surface. Top in the middle third with 6 slices of squash. Fold the ends over the top and place folded ends down on the sauce. (This is a squash bundle) Continue with the remaining noodles, placing them next to each other in the sauce. You should have 2 rows of 6 bundles each. Top with the remaining sauce and mozzarella. Cover with aluminum foil and bake for 30 minutes, until sauce is bubbly and cheese is melted.