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Author Notes: I participated in a CSA for the first time last year. By the time late summer rolled around, I had eaten a lot of squash in many different ways. I thought of making a lasagna but because I was using a mild vegetable, I didn't want to make a traditional lasagna. I found that using a bechamel/marinara blend and goat cheese instead of mozzarella complemented the flavor of the fresh summer squash. —heatherina
Serves 9 small portions, 6 large portions
- 3 pounds summer squash (any type)
- 1 cup yellow onion - diced
- 2 leeks - sliced
- 8 ounces ricotta cheese
- 8 ounces goat cheese (at room temperature)
- 1 egg
- 2 tablespoons fresh parsley - finely chopped
- 3 cups marinara sauce
- bechamel sauce - see below
- 1/2 cup butter
- 1/3 cup flour
- 1/4 cup cream or half & half
- 8 ounces whole wheat lasagna noodles - cooked
- to prepare bechamel sauce: melt butter in sauce pan over medium heat, gradually add flour to melted butter, stirring constantly to blend flour into butter. once all flour has been blended, cook on low for 2-3 minutes. slowly add cream or half & half to the butter/flour mixture, and cook on low for 3-5 minutes. remove from heat, blend with marinara.
- to prepare squash: in 1 tablespoon butter, saute diced onion over medium heat until glistening. add squash, salt & pepper. saute for 3-5 minutes (do not overcook).
- to prepare cheese mixture: blend ricotta and goat cheese together in a large mixing bowl. add parsley and egg; mix well.
- layer lasagna: in a 2 quart (8x11") glass baking dish, spread a thin layer of the marinara/bechamel sauce mixture on the bottom of the pan and top with a layer of lasagna noodles. then layer: sauce, leeks and squash, and cheese mixture. top with noodles and repeat layering process until you reach the top of the casserole dish. top the casserole with cheese sauce. bake at 350 degrees for 45 minutes to an hour. let cool for approximately 15 minutes before slicing.