Preheat oven to 350 degrees Fahrenheit.

In a bowl, combine the farmer cheese, cream cheese, mozzarella, basil, and egg yolk. Add salt and pepper and stir to combine.

Using a mandoline slicer, slice the squashes in circles on the thinnest setting.

Pour one and a half jars of the marinara sauce into a 10- x 12-inch round baking dish. Spread two tablespoons of cheese mixture on a cooked noodle. Lay slices of green and yellow squash over the cheese, overlapping a little bit. Position them closer to one side near ruffled edge so they will be visible from the top.

Starting at one end, roll up the noodle jelly-roll-style. Turn the roll and stand it in prepared baking dish so the ruffled edge with the squash is visible.

Continue preparing more rolls with remaining ingredients. The baking dish should be full. Don’t leave space between rolls as they shrink a little when baked. Pour remaining sauce between rolls and drizzle some on top. Cover with aluminum foil.

Bake, covered, for 30 minutes. Uncover and bake for an additional 10 minutes. Serve hot.