Easy Summer Squash Lasagna
Ingredients
- Olive oil, for coating baking dish
- 9 to 12 lasagna noodles
- 1 cup ricotta cheese
- 1 egg
- 1/4 cup grated Parmigiano Reggiano
- Zest of 1 fresh lemon
- 1/2 teaspoon kosher or sea salt, or to taste
- Fresh cracked black pepper, to taste
- 24 ounces tomato sauce
- 2 pounds summer squash, sliced 1/8-inch thick
- 16 ounces grated mozzarella cheese
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