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Pesto Squash Lasagna

  • Total Time: 1 hour 20 minutes


  • 4 cups loosely packed fresh basil leaves
  • 2 cloves garlic
  • 1/2 cup grated parmesan, divided
  • 1/4 cup heavy cream
  • 1/4 cup half and half
  • 1 cup chicken or vegetable stock
  • 1/4 cup pine nuts, plus extra for topping
  • 8 ounces mozzarella cheese, grated
  • 5-6 small yellow squash, thinly sliced into planks
  • no-boil lasagna noodles (enough for 1 pan of lasagna)


  1. In a food processor, combine the basil, garlic, cream, half and half, stock, pine nuts, and half the parmesan until very smooth. The mixture will be thin; add more half and half if needed to thin it out to make 2-3 cups of sauce. Taste the sauce and add salt and pepper to your preference; set aside. The mixture should taste sightly salty as it will be flavoring the noodles and squash in the lasagna.
  2. Layer the lasagna in the following order: make a thin layer of the pesto sauce in the bottom of a large baking dish. Top with an even layer of noodles, then an even layer of squash planks, layered like the noodles. Sprinkle with a handful of the cheese, then pour over a bit more sauce - 1/2 cup or so. Repeat 3 or 4 times until all the ingredients are used, ending with noodles, cheese, sauce, and the rest of the parmesan. Sprinkle the top of the lasagna with a few extra pine nuts.
  3. Bake as the noodle box instructs, then let the lasagna rest for 15 minutes. Slice gently into squares and serve!
  • Prep Time: 20
  • Cook Time: 60


  • Serving Size: 8