ARTICHOKE AND YELLOW SQUASH LASAGNA WITH BECHAMEL SAUCE
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.
Provided by CookinCowgirl
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 25
Steps:
- 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.
Nutrition Facts : Calories 715.2, Fat 61.4, SaturatedFat 34.6, Cholesterol 223.7, Sodium 1956.2, Carbohydrate 20, Fiber 3.1, Sugar 2, Protein 24
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