If you have a few extra lasagna noodles around, this quick weeknight dinner is the perfect way to use them!
- Preheat oven to 400 degrees F. Slice zucchini and squash longwise to be about 1/4 inch thick. Place them on a baking sheet in a single layer and drizzle with olive oil. Season the veggies with salt, pepper, and dried thyme.
- Roast veggies for about 15 minutes until they are wilted around the edges and cooked through. Remove.
- Cook lasagna noodles according to package, but cook them until they are al dente and good to eat straight out of the pot (not undercooked slightly as if you were baking them). Also heat marinara sauce gently on the stove over low heat.
- To make a stack, add a little marinara to a plate and top with half a cooked lasagna noodle. Then top with a piece of roasted squash, a small handful of grated cheese, and a spoonful of hot marinara sauce. Repeat with another noodle, zucchini, cheese, and sauce. Top the stack with a final half noodle and add a small smear of sauce to the top. Garnish with grated parmesan cheese and fresh parsley. You should use about 1 1/2 noodles per stack, but it’s always good to boil a few extra in case they break or you want more pasta.
NOTE: Ideally, you would pull the noodles straight from the pot and plate them so they are still warm and will help melt the mozzarella. If you do this, drain the noodles well or you’ll have a lot of water on each plate. You can also blot each noodle with a paper towel.