Take-out Tuesday, Summer Squash Lasagna with Burrata & Tomatoes

the Painted Apron

8 years ago

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

Course Main Course

Cuisine American

Keyword squash casserole, squash lasagna, summer squash soup, vegetable lasagna with burrata and tomatoes, yellow squash

Prep Time 15

Cook Time 55

Roasting time 1

Servings 4

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.