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A close-up of a portion of lasagna casserole featuring layers of pasta, ricotta cheese, and sauce on a light grey ceramic plate.

Quick & Easy Lasagna Casserole With Ricotta

A delicious and simple casserole combining fresh squash, cheese, and herbs for a comforting meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 medium yellow squash sliced (about 4 cups)
  • 1 medium zucchini sliced (about 2 cups)
  • 1 small onion diced
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 1/2 cup breadcvanilla extractbs
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley chopped (optional)

Method
 

  1. Wash and slice yellow squash and zucchini into uniform rounds; set aside.
  2. Heat olive oil, sauté diced onion until translucent, then add squash and zucchini. Season and cook until tender.
  3. Mix sautéed vegetables with cheddar cheese and sour cream in a bowl.
  4. Pour mixture into a greased baking dish, sprinkle with Parmesan and breadcvanilla extractbs mixture.
  5. Bake at 350°F (175°C) for 25-30 minutes until golden and bubbly. Cool slightly before serving.

Notes

For extra flavor, add herbs or spices as desired.