Take-out Tuesday, Summer Squash Lasagna with Burrata & Tomatoes
Thank you, Thank you, Thank you, for all your much appreciated and comforting comments, I really have felt all your prayers, and continue to be overwhelmed with everyone’s kindness…y’all are the best…
Last week was very special to me because I spent it with my daughter and her daughter
We really enjoyed our “girl” time, DD & I had a chance to heal together, and sweet CC kept us entertained
I’m trying to stay in balance with doing familiar things, like enjoying a little cooking therapy with this summer squash lasagna
Nothing more comforting than a cheesy warm casserole
Fresh summer corn and squash, oven ready lasagna noodles, and a creamy ricotta burrata filling, plus fire roasted tomatoes and Italian cheeses
It’s easy to make, first start roasting the corn {in the husk} and prepare the squash
Drizzle cut squash and onion with olive oil, season, and after the corn has cooked for 30 minutes, put the squash in the oven with corn and continue to cook for 20 more minutes
Remove corn from oven, stir garlic into squash and return it to oven for 10 minutes while corn cools
Husk corn* and cut corn from cobs and add to vegetables
*see easy shucking method and other cooking methods here
If you’re not familiar with burrata, it is like fresh mozzarella on steroids
Slice it open and squeeze or scrape out the creamy insides, and save the outside it for another use or cut it into pieces and use in this dish
Mix the burrata with the ricotta and Parmesan and season
Start building your lasagna by putting 1/2 the tomatoes** in the bottom of a greased deep casserole dish
**if you want to use fresh cherry or grape tomatoes, roast them along with the squash on the sheet pan
Next top the tomatoes with a layer of noodles, breaking to fit if necessary
Next spread half of the ricotta mixture and 1/2 of the Italian blend cheese on the noodles
Now 1/2 the vegetables
Repeat layers starting with the rest of the tomatoes
And saving the remaining Italian cheese blend for the top
Bake covered for 45 minutes, uncover and return to oven for a few more minutes if necessary, to get top golden and lasagna bubbling
Let lasagna sit for 10-15 minutes to set before cutting into squares
This recipe is adapted from Climbing Grier Mountain
Summer Squash Lasagna with Burrata & Tomatoes
Ingredients
- olive oil4-6 pieces of oven ready lasagna noodles
- 3 large summer squash zucchini or yellow squash or a mix
- 3 ears corn
- 1/2 Vidalia or sweet onion
- 1/2 tsp minced garlic
- 2 cups canned chopped fire roasted tomatoes* drained {Muir Glen}
- 1 cup ricotta cheese
- 1/2 cup burrata cheese inside only
- 2 oz shredded Parmesan
- 4 oz shredded Italian blend
- salt & pepper
Instructions
- Preheat oven to 400 degrees. Place corn in husk in oven {if corn is already shucked, wrap in foil}. While corn is cooking slice squash in half and then into 1/4 inch moons. Place on parchment lined baking sheet. Chop onion and sprinkle over and around squash. Drizzle vegetables with oil and season with salt & pepper. After corn has cooked for 30 minutes, place squash in oven. Continue baking for 20 minutes. Remove corn and squash from oven. Stir garlic into vegetables on pan and return pan to oven for 10 minutes while corn cools.
- Remove squash from oven. Cut off base of corn at widest part, hold the top of husks and gently shake ear to release cob from husk. Place each ear in a bowl or on a towel and cut off kernels. Mix corn into vegetables.
- Put ricotta in a mixing bowl and add the inside of a 4oz. burrata ball {slice open ball and squeeze or scrape the soft interior from outer shell}. Add 2 oz. of Parmesan and season with salt & pepper. Mix to combine.
- Choose a baking dish according to the number of servings you are making, and grease or spray dish. An 8 or 9 inch square dish works well for 4 servings. Place 1/2 of drained tomatoes in bottom of dish. Lay 2 lasagna noodles on top, break to fit if necessary. Top noodles with ricotta mixture, then 1/2 of the vegetables, and 1/2 of the Italian blend cheeses or mozzarella. Repeat layers, saving the remaining 1/2 of Italian blend cheese for the top.
- Cover dish {if using foil, spray the inside of foil and allow some space between foil and top of casserole so cheese won’t stick}. Can be refrigerated at this point until baking up to 24 hours. Bake at 400 degrees for 45 minutes. Uncover and return to oven to brown top if necessary. Let sit for 15 minutes before cutting. Cut into large squares to serve.
Notes
Enjoy Summer’s Bounty!
🧀 🥒 🍅 🥒 🍝
I will be joining these fabulous parties and blogs:
Dishing it & Digging it, Happiness is Homemade Between Naps on the Porch,
Merry Monday Make it Pretty Monday Celebrate and Decorate,
Delicious Dishes Recipe Party Oh My Heartsie Girl Full Plate Thursday
Comments
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Summer comfort food as its peak of freshness Jenna. I’ve been thinking about you and so glad that your family is close by to give you comfort. I love that sweet smile on CC’s face. Sending you a hug and more prayers your way, ♥
Jenna, food is so comforting and this dish looks fresh and delicious. Little CC is so cute and adorable. You have constantly been on my heart and in my prayers. Sending my love and hugs❤️
Jenna, That looks delicious! I’m glad you had a beautiful week with your daughter and adorable CC. I can’t get you off my mind and I am constantly praying for you.
I don’t know “burrata” but I love Mozz so what’s not to love here? And this is most definitely summer squash/zucchini season here. This looks delicious.
I’m glad you are finding the comfort in creating, whether it is in the kitchen or through your beautiful art. And I am especially glad you have your DD and little one to not only share the time with but to share the best memories. Your little sweetest is so darned cute, I can imagine one just looks at her and smiles. You’ve been in my thoughts each day. Much love.
Children are so good at keeping life balanced. One day at a time. Yummy recipe.
Thinking of you often. I’m praying for your family. Casserole looks delicious and I’m sure it was even more so, shared with your girls. Sending hugs.
How wonderful to spend time with your daughter and your granddaughter, Jenna. There’s nothing more comforting than being with those loved ones. Cooking is also a comfort in itself. Just being in the kitchen and doing what we love, and smelling those delicious smells, brings joy to us and those who we share it with. My prayers are with you, Jenna. xx
Summer squash is a favorite here all summer. I’m always preparing it someway. I love the way you use it in this recipe. So happy your daughter and granddaughter were with you last week. I know your family and neighbors have been such a comfort for you. Thoughts and prayers………
Your lasagna looks delish! ❤️ And little CC is adorable! Glad to hear you have your daughter close by, hugs to you! 😘💕
Someone recently made gluten free zucchini lasagna for dinner which included my daughter when she was visiting. We both found it delicious. Jenna, I have been so out of pocket recently that I missed something important. Whatever is going on in your life, I wish you peace and will keep you in my thoughts.
Keeping you and your family in prayer, Jenna. I love the look and the sound of this dish. Yum! Thank you for keeping in touch with all of us through your wonderful blog. You are astounding!
Looks wonderful. I wish it hadn’t taken me 10 minutes to find the TINY little link to Pin it! Very annoying!
You are an inspiration to all of us Jenna! This looks like a yummy casserole for fresh summer veggies. I’m giving you a virtual hug and praying for your family!
you are amazing Jenna…