By Grocery List Plus Editorial Staff | Published on October 2, 2026
Summer Squash and Pesto Ricotta Lasagna
Recipe GLPR3bda4daf9c4e7f
A vibrant vegetarian lasagna layering tender summer squash and zucchini with homemade basil pesto, creamy ricotta, and rich tomato sauce. Fresh vegetables are salted to remove excess moisture, then combined with fragrant pesto made from basil, garlic, and pine nuts. The finished lasagna is baked until bubbly and golden, then rested before serving with fresh basil.
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Ingredients
2 medium yellow squash
2 medium zucchini
1 teaspoon salt
3 tablespoons olive oil
2 medium leeks
2 cups fresh basil leaves
2 clove garlic cloves
¼ cup pine nuts
1 tablespoon water
¼ teaspoon ground black pepper
2 cups ricotta cheese
1 box lasagna noodles
24 oz marinara sauce or crushed tomatoes
3 cups shredded mozzarella cheese
¼ cup fresh basil for garnish
Directions
Cut the yellow squash and zucchini into ½-inch pieces. Spread them on a clean kitchen towel and sprinkle with ½ teaspoon of salt. Let sit for 10 minutes to draw out excess moisture, which will improve the texture of the finished dish.
Rinse the salted squash and zucchini pieces under cold water and pat dry thoroughly with the towel.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Slice the cleaned leeks into rounds and add to the hot oil along with the remaining ½ teaspoon of salt. Cook, stirring occasionally, for 3–5 minutes until the leeks become tender and translucent. Transfer to a bowl and set aside.
Combine the garlic cloves and pine nuts in a food processor and pulse until finely chopped.
Add the fresh basil leaves to the food processor with the garlic and pine nuts. Pulse until the basil is finely chopped.
With the food processor running, slowly drizzle in the water and the remaining 2 tablespoons of olive oil. Scrape down the sides of the bowl as needed. Continue processing until the mixture reaches a smooth pesto consistency. Stir in the black pepper.
In a medium bowl, combine the ricotta cheese with about ¾ cup of the pesto (reserve the remainder for layering). Mix well to combine evenly.
Preheat the oven to 350°F.
Cook the lasagna noodles according to the package directions. Drain, toss lightly with a small amount of olive oil to prevent sticking, and set aside.
Spread ½ cup of the tomato sauce on the bottom of a 9×13-inch baking dish. Layer 4 lasagna noodles over the sauce, slightly overlapping them.
Spread one-third of the pesto ricotta mixture over the noodles. Top with one-third of the cooked squash and zucchini mixture, then 1 cup of the tomato sauce. Sprinkle with ¾ cup of the shredded mozzarella cheese.
Repeat the layering process two more times: noodles, pesto ricotta, squash-zucchini mixture, sauce, and mozzarella.
Top with 4 final lasagna noodles, the remaining pesto ricotta, the last of the tomato sauce, and the remaining mozzarella cheese.
Cover the baking dish tightly with aluminum foil and bake for 40 minutes.
Remove the foil and bake for an additional 10 minutes until the cheese is golden and bubbly.
Remove from the oven and let rest for 10 minutes before cutting. Cut into 12 pieces and serve warm, garnished with fresh basil.
Comments
Summer squash and zucchini are reliably cheap and widely available at all Charlotte chains right now, and ricotta, mozzarella, and lasagna noodles are pantry staples. The real cost driver is pine nuts—expect $8 to $12 for a small bag at Harris Teeter or Kroger; substituting walnuts or almonds cuts that in half and works fine. This is a time-honest dish that takes a full hour with layering, so plan accordingly, not a weeknight sprint. Homemade pesto adds work and fresh basil can wilt quickly, but the lasagna reheats beautifully and feeds a crowd, making it worth the effort for a weekend dinner or meal prep when you're making one large pan instead of multiple weeknight dishes.
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