Lasagna with yellow squash and smoked turkey sausage
Prep time
Cook time
Total time
Serves: 4-6
  • 1 pack of oven ready lasagna noodles
  • 3 medium yellow squash (sliced in long strips)
  • 2 cups of your favorite red sauce
  • ¼ cup chopped fresh basil
  • 1 tbsp leaves of fresh oregano (torn)
  • 1 cup of sliced shitake mushrooms
  • 2 cups grated smoked mozzarella
  • 1½ cups of ricotta cheese
  • 1 egg (beaten)
  • 2 cups of smoked turkey sausage (diced or ground)
  • ½ tsp kosher salt
  • ¼ tsp pepper
  • 1 cup of thawed frozen spinach
  • Olive oil
  1. Preheat oven to 375 degrees.
  2. Dice up the smoked turkey sausage and brown in a skillet for 5 minutes. Add in the shitake mushrooms and cook for another 3 minutes.
  3. Pour in 2 cups of red sauce to the sausage and mushrooms. Season with ½ tsp of kosher salt and ¼ tsp of pepper. Bring the sauce to a boil and then cover and let simmer for 10 minutes.
  4. Rub the squash slices with olive oil, salt and pepper. Grill or fry them until they are browned and tender. About 3-4 minutes per side. Then set aside
  5. Meanwhile, mix together the ricotta with chopped fresh basil and torn fresh oregano leaves. Also, stir in 1 cup of spinach. Add in the beaten egg.
  6. Once the red sauce is finished, its time to assemble the lasagna. In a rectangular oven dish, place some red sauce to coat the bottom of the dish. Place sheets of no boil lasagna noodles on top. Then cover the noodles with more sauce. Add in a layer of the herb ricotta mixture and then top with sliced squash. On top of that add 1 cup of smoked mozzarella cheese. Add more lasagna noodles and repeat the process one more time.
  7. Bake the lasagna for 1 hour and then let cool for 5 minutes.
  8. Enjoy!
Recipe by Marlows Kitchen at