Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Artichoke and Yellow Squash Lasagna With Bechamel Sauce Recipe
    Lost? Site Map

    Artichoke and Yellow Squash Lasagna With Bechamel Sauce

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    20 mins

    40 mins

    CookinCowgirl's Note:

    I developed this recipe for a customer's luncheon at home, who needed something vegetarian for the guests. It is easy to assemble, as no-boil lasagna is used, but will resemble lasagna made with fresh pasta.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Preheat the oven to 350º.
    2. 2
      Sauté squash, onions, garlic in 2 tbs olive oil.
    3. 3
      Drain and chop the artichokes.
    4. 4
      Beat the egg in a small bowl.
    5. 5
      Reserve ½ cup of the Italian cheese blend.
    6. 6
      Combine ½ cup cheese, herbs, salt, and pepper and blend in the egg.
    7. 7
      Line a 9x13 pan with aluminum foil.
    8. 8
      Melt the 3 tbs butter in a saucepan with olive oil, and stir in flour to make a roux.
    9. 9
      Slowly add cream, stirring constantly, and add a dash of ground nutmeg.
    10. 10
      Pour ½ cup of the sauce on the bottom of pan, and lay sheets of dry lasagna on top of the sauce.
    11. 11
      Layer the sheets with 1/5 of the cheese mixture and 1/5 of the squash mixture.
    12. 12
      Repeat until you make five layers, topped by lasagna sheets, then press down slightly on the lasagna.
    13. 13
      Pour the rest of the béchamel sauce over the top, making certain it completely covers the top and runs down the sides.
    14. 14
      Cover the pan with a tent of aluminum foil and bake the lasagna for 40 minutes in the oven.
    15. 15
      Remove the lasagna and sprinkle the rest of the cheese on top of it, then let it rest for 10 minutes.
    16. 16
      Cut the lasagna it into serving pieces and place them on plates, garnishing them with the minced parsley.

    Ratings & Reviews:


    Nutritional Facts for Artichoke and Yellow Squash Lasagna With Bechamel Sauce

    Serving Size: 1 (232 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 715.2
    Calories from Fat 552
    Total Fat 61.3 g
    Saturated Fat 34.6 g
    Cholesterol 223.7 mg
    Sodium 1956.2 mg
    Total Carbohydrate 20.0 g
    Dietary Fiber 3.1 g
    Sugars 2.0 g
    Protein 24.0 g

    The following items or measurements are not included:

    crookneck yellow squash

    Italian cheese blend

    Ideas from


    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.


    Over 475,000 Recipes Network of Sites