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93% would make again

Yellow Squash Lasagna

Tasty Team


for 4 servings

  • 4 yellow squashes
  • 2 teaspoons kosher salt, divided
  • 2 teaspoons pepper, divided
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoons dried oregano, divided
  • 1 teaspoon olive oil
  • ½ white onion, diced
  • 4 cloves garlic, minced
  • 1 lb ground chicken (455 g)
  • 1 teaspoon dried thyme
  • 28 oz crushed tomato (795 g), 1 can
  • 1 cup ricotta cheese (250 g)
  • 1 cup grated parmesan cheese (110 g)
  • 2 large eggs
  • nonstick cooking spray
  • 16 oz fresh mozzarella cheese (455 g), sliced

Nutrition Info

Powered by
    Calories 909
    Fat 55g
    Carbs 31g
    Fiber 7g
    Sugar 16g
    Protein 75g

Estimated values based on one serving size.


  1. Preheat the oven to 425˚F (220˚C).
  2. Use a vegetable peeler to peel the yellow squash into ribbons. Add the squash to a large bowl.
  3. Add 1 teaspoon salt, 1 teaspoon pepper, the garlic powder, onion powder, and 1 teaspoon oregano, and toss well until the squash is coated. Set aside.
  4. Heat the olive oil in a large pan over medium-high heat. Add the onion and garlic and cook for 5 minutes, until fragrant.
  5. Add the ground chicken, the remaining teaspoon salt, remaining teaspoon pepper, remaining teaspoon oregano, and the thyme, and cook until chicken is lightly golden brown.
  6. Add the crushed tomatoes, stirring to break up, and cook for 15 minutes, or until the sauce has reduced. Remove from the heat and set aside.
  7. In a medium bowl, combine the ricotta, Parmesan, and eggs and whisk until smooth.
  8. Grease a 9x13-inch (22x33 cm) casserole dish with cooking spray.
  9. Spread about ¼ of the ground chicken and tomato mixture in the bottom of the dish. Top with about ¼ of the squash noodles and ⅓ of the cheese mixture. Repeat with the remaining ingredients, finishing with a layer of noodles
  10. Top with the fresh mozzarella cheese.
  11. Bake for 30 minutes, or until the cheese is browned and melted.
  12. Serve warm.
  13. Enjoy!

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