If you love lasagna, but just don’t have the time to wait for it to bake, make this easy free-form lasagna with roasted zucchini and yellow squash. Instead of zucchini or yellow squash, you could add roasted eggplant, tomatoes, mushrooms or even cooked chicken or sausage.
The sauce is made from ricotta cheese and lots of lemon zest to really brighten things up.
1. Heat oven to 425 degrees F. Line a baking sheet with parchment paper or aluminum foil. Add squash to the pan then use your fingers to separate the shallot slices into rings and add to baking sheet. Add olive oil, Italian seasoning and a 1/4 teaspoon of salt then toss until everything is well coated.
Separate squash into one layer then roast until lightly browned, but not mushy, turning once; about 15 minutes.
2. In the meantime, bring a large pot of salted water to a boil then cook lasagna noodles according to the package directions. (Normally, this will require about 10 minutes of cooking).
3. A couple of minutes before the noodles are fully cooked, add ricotta cheese to a microwave-safe bowl and heat 1 minute until warm.
Add lemon zest and a 1/4 cup of water from the pasta pot then stir until a sauce forms. Add more water if sauce is too thick. Taste then season with salt and pepper.
4. Drain pasta noodles then cut each noodle in half. Place one half noodle down onto a serving plate, top with a spoonfull of ricotta sauce, some of the roasted squash and a second noodle.
Repeat with two more noodle halves then scatter fresh chopped basil leaves on top.