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Categories:
crookneck yellow scallions fresh garlic extra-virgin olive oil marinated artichoke egg cream cheese Ricotta cheese cottage cheese Italian cheese blend Feta cheese fresh basil oregano thyme fresh parsley salt fresh ground pepper Bechamel Sauce butter extra-virgin olive oil all-purpose nutmeg Barilla® parsley
Viewed: 55 - Published at: 7 years agoIngredients
- 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)
Method
- Preheat the oven to 350°.
- Saute squash, onions, garlic in 2 tbs olive oil.
- Drain and chop the artichokes.
- Beat the egg in a small bowl.
- Reserve 1/2 cup of the Italian cheese blend.
- Combine 1/2 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 1/2 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 bechamel 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.
