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Recipe courtesy of Kimberly Schlapman

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Total:: 1 hr 35 min
Active:: 35 min

Yield:: 6 to 8 servings

Level:: Intermediate

Ingredients

2 tablespoons olive oil
1 large onion, finely chopped
4 cloves garlic, finely chopped
1/4 teaspoon crushed red pepper flakes
1/4 cup plus 2 tablespoons all-purpose flour
4 cups milk
10 ounces brebis cheese or goat cheese
1/4 teaspoon freshly grated nutmeg
2 tablespoons chopped fresh parsley, plus for garnish
Salt and pepper
9 lasagna noodle sheets, cooked
2 cups shredded yellow squash
3 cups shredded zucchini squash
2 cups shredded part-skim mozzarella

Directions

Preheat the oven to 375 degrees F.

Heat the olive oil in a medium saucepan over medium heat. Add the onions and cook until translucent, 5 minutes. Add the garlic and pepper flakes; cook for another minute. Stir in the flour; cook for 2 to 3 minutes. Add the milk and cook, stirring, until the mixture becomes thick. Add the cheese, stirring until fully melted. Add the nutmeg and parsley, and season with salt and pepper.

Pour a little of the sauce into a 9-by-13-inch baking dish. Cover the bottom of the baking dish with 3 sheets of the lasagna noodles. Pour in more sauce and spread evenly. Mix the yellow squash and zucchini together in a bowl; layer the lasagna with 2 cups of the mixed squash. Add another 3 sheets of the lasagna noodles, followed by more sauce and then another 2 cups of the mixed squash. Repeat with a final layer of noodles, some more sauce and the remaining 1 cup squash. Sprinkle the mozzarella over the top.

Bake until golden brown and bubbly, about 40 minutes.

My Private Notes

Name: Lasagna with Squash and Cheese Sauce
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT1H35M0.000S
Yield: 6 to 8 servings
Ingredients: 2 tablespoons olive oil; 1 large onion, finely chopped; 4 cloves garlic, finely chopped; 1/4 teaspoon crushed red pepper flakes; 1/4 cup plus 2 tablespoons all-purpose flour; 4 cups milk; 10 ounces brebis cheese or goat cheese; 1/4 teaspoon freshly grated nutmeg; 2 tablespoons chopped fresh parsley, plus for garnish; Salt and pepper; 9 lasagna noodle sheets, cooked; 2 cups shredded yellow squash; 3 cups shredded zucchini squash; 2 cups shredded part-skim mozzarella