- Fresh pasta sheets, cut into eight 5” squares (note: you can use store-bought lasagna, cooked, cooled slightly, and cut into 5” lengths)
- 2 T olive oil
- 2 garlic cloves, minced
- 1/2 medium onion, chopped
- 1 small zucchini, sliced thin
- 1 small yellow squash (or more zucchini), sliced thin
- 2 cup fresh whole-milk ricotta
- 3 tablespoons chopped, summer savory (or oregano)
- 2 tablespoons chopped, basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tomato, sliced thin
- Bring a large pot of salted water to a boil. Cook pasta sheets, two at the time (to prevent sticking), 3-5 minutes until al dente. Transfer, with tongs, to a plate.
- In a sauté pan, add oil over medium-high heat. Stir in garlic and onions, and cook 5-7 minutes until golden brown, stirring frequently to prevent them from burning. Transfer garlic and onion to a medium bowl, and set aside. In the same sauté pan, add zucchini and summer squash, and cook 6-8 minutes, stirring, until translucent.
- Add ricotta, summer savory, basil, salt and pepper to the bowl with garlic and onion. Stir well and season to taste.
- To assemble, place one pasta sheet on a plate. Spread with ricotta-herb mixture. Top with zucchini, summer squash and tomato slices. Finish with an additional pasta sheet, if desired. Season to taste with additional herbs, salt and pepper. Repeat to make a total of four lasagnas.