Artichoke And Yellow Squash Lasagna With Bechamel Sauce

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 2 large crookneck yellow squash, washed and chopped
• 2 scallions, chopped, whites and some green parts
• 1 tablespoon fresh garlic, minced
• 2 tablespoons extra virgin olive oil
• 1 cup marinated artichoke, drained and chopped
• 1 large egg, beaten
• 8 ounces philadelphia cream cheese, room temperature
• 1 cup ricotta cheese (low fat is okay)
• 1/2 cup cottage cheese, drained (2% is okay)
• 1 1/2 cups italian cheese blend
• 1/2 cup feta cheese, crumbled
• 1 tablespoon fresh basil, chopped or 1/2 tablespoon dried basil
• 1 teaspoon dry oregano leaves
• 1/2 teaspoon dried thyme
• 2 tablespoons fresh parsley, chopped
• 2 teaspoons salt
• 1 teaspoon fresh ground pepper
• bechamel sauce
• 3 tablespoons butter
• 1 teaspoon extra virgin olive oil
• 3 tablespoons all-purpose flour
• 1 1/2 cups half-and-half
• 1 dash nutmeg
• no-boil lasagna sheet (barilla or skinner are good)
• parsley (to garnish)

Recipe

• 1 preheat the oven to 350º.
• 2 sauté squash, onions, garlic in 2 tbs olive oil.
• 3 drain and chop the artichokes.
• 4 beat the egg in a small bowl.
• 5 reserve ½ cup of the italian cheese blend.
• 6 combine ½ cup cheese, herbs, salt, and pepper and blend in the egg.
• 7 line a 9x13 pan with aluminum foil.
• 8 melt the 3 tbs butter in a saucepan with olive oil, and stir in flour to make a roux.
• 9 slowly add cream, stirring constantly, and add a dash of ground nutmeg.
• 10 pour ½ cup of the sauce on the bottom of pan, and lay sheets of dry lasagna on top of the sauce.
• 11 layer the sheets with 1/5 of the cheese mixture and 1/5 of the squash mixture.
• 12 repeat until you make five layers, topped by lasagna sheets, then press down slightly on the lasagna.
• 13 pour the rest of the béchamel sauce over the top, making certain it completely covers the top and runs down the sides.
• 14 cover the pan with a tent of aluminum foil and bake the lasagna for 40 minutes in the oven.
• 15 remove the lasagna and sprinkle the rest of the cheese on top of it, then let it rest for 10 minutes.
• 16 cut the lasagna it into serving pieces and place them on plates, garnishing them with the minced parsley.