Artichoke and Yellow Squash Lasagna With Bechamel Sauce

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READY IN: 1hr
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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