Farmers’ Market Lasagna

Farmers' Market Lasagna

That time toward the end of summer and the beginning of autumn can be both exciting and a little disheartening. For one thing, you are just starting to feel that nip in the air that signals the inevitable return of cooler weather. You are eagerly waiting to break out the cute boots, and cook those fall vegetables like butternut squash and yams into something warm and hearty. On the other hand, welcoming fall means saying goodbye to all of that great summer produce. Goodbye cherry tomatoes. Goodbye corn.

Farmers' Market Lasagna

While I am eager to start digging into some autumn comfort food, I could not pass up what could very well be the last crop of really good summer vegetables at the market this week. I make a simple Farmers’ Market Lasagna using summer squash, heirloom cherry tomatoes, and goat cheese. The great thing about this recipe is that it can be adjusted seasonally. You can make this lasagna any time of the year. All you have to do is substitute these summer vegetables for those that are in season. You can find every other ingredient in this lasagna all year round.

Farmers' Market Lasagna
Prep time
Cook time
Total time
Lasagna noodles layered with seasonal farmers' market vegetables, sun-dried tomatoes and goat cheese.
Yield: Serves 4 to 6
  • 1 tablespoon olive oil
  • 2 shallots, chopped
  • 3 garlic cloves, minced
  • 2 cups baby arugula leaves
  • 1 pint cherry tomatoes, halved
  • 10 sun-dried tomatoes packed in oil, drained and chopped
  • Kosher salt
  • Freshly ground black pepper
  • 6 ounces whole-milk ricotta cheese
  • 3 ounces goat cheese, softened
  • ¼ cup chopped basil leaves
  • ¼ cup chopped flat-leaf parsley
  • Pinch of grated nutmeg
  • 3 cups marinara sauce
  • 9 no-boil lasagna noodles
  • 2 zucchini, thinly sliced
  • 2 yellow summer squash, thinly sliced
  • ½ cup grated Parmesan cheese
  • ¼ cup pine nuts, toasted
  1. Preheat the oven to 350°F. Spray an 8-inch square baking dish with nonstick cooking spray.
  2. Heat the olive oil in a medium skillet over medium heat. Add the shallots and garlic and cook for 1 to 2 minutes, until the shallots begin to soften. Add the arugula, cherry tomatoes, and sun-dried tomatoes and cook for 5 to 6 minutes, until the tomatoes begin to break down and release their juices. Season with salt and pepper. Meanwhile, stir together the ricotta, goat cheese, basil, parsley, nutmeg, 1 teaspoon of salt, and ½ teaspoon of pepper in a medium bowl to combine.
  3. Spoon a thin layer of marinara sauce over the bottom of the prepared baking dish. Arrange 3 lasagna noodles in the pan. Top with half of the ricotta mixture, half of the tomato mixture, half of the squash, and another layer of marinara. Repeat the layering process and finish with the remaining 3 noodles. Spread the remaining marinara sauce over the noodles the sprinkle the Parmesan cheese over the top. Bake for 45 to 50 minutes, until the noodles and squash are tender and the cheese is melted and bubbly. If the top begins to brown too quickly, cover the lasagna with aluminum foil. Remove from the oven and let cool for 10 minutes. Sprinkle the pine nuts over the top and serve.


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