Preheat oven to 375°. Lightly coat a 2-quart baking dish with olive oil and set aside.
Cook lasagna noodles until al dente according to package instructions. Rinse under cold water until cool. Lay the cooked pasta flat and set aside.
In a medium bowl, combine the ricotta cheese, egg, Parmigiano-Reggiano, lemon zest, salt and pepper. Set aside.
Spread a light layer of tomato sauce on the bottom of the baking dish. Lay 3 to 4 lasagna noodles lengthwise over the sauce.
Layer one-third of the remaining tomato sauce over the lasagna noodles and then layer half of the ricotta mixture. Layer half of the summer squash over the ricotta and then spread one-third of the mozzarella. Repeat this pattern: noodles, sauce, ricotta cheese, summer squash and mozzarella cheese. Add a final layer of lasagna noodles, then add the remaining tomato sauce and mozzarella.
Bake lasagna for about 45 minutes or until the top cheese is melted and golden.
Remove from oven; let cool for about 10 to 15 minutes before serving.
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Review Body: I used a recipe from a Mario Batali cookbook for tomato sauce that called for a can of San Marzano tomatoes. I had only a little more than half of a lemon to zest so I added the juice. I do think the zest in the ricotta mixture made the dish. It was so good! I'm getting another helping.