Lasagna With Squash And Cheese Sauce
Serves: 5
Olin Prosacco
1 January 1970
Based on User reviews:
46
Spice
46
Sweetness
43
Sourness
41
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 tbsps
Olive Oil1 large
Onion (finely chopped)4 cloves
Garlic (finely chopped)4 cups
Milk280 g
Cheese (brebis)1 tsp
Nutmeg (freshly grated)1
Salt2 cups
Yellow Squash (shredded)3 cups
Zucchini Squash (shredded)Directions:
1
Preheat the oven to 375 degrees F
2
Heat the olive oil in a medium saucepan over medium heat
3
Add the onions and cook until translucent, 5 minutes
4
Add the garlic and pepper flakes; cook for another minute
5
Stir in the flour; cook for 2 to 3 minutes
6
Add the milk and cook, stirring, until the mixture becomes thick
7
Add the cheese, stirring until fully melted
8
Add the nutmeg and parsley, and season with salt and pepper
9
Pour a little of the sauce into a 9-by-13-inch baking dish
10
Cover the bottom of the baking dish with 3 sheets of the lasagna noodles
11
Pour in more sauce and spread evenly
12
Mix the yellow squash and zucchini together in a bowl; layer the lasagna with 2 cups of the mixed squash
13
Add another 3 sheets of the lasagna noodles, followed by more sauce and then another 2 cups of the mixed squash
14
Repeat with a final layer of noodles, some more sauce and the remaining 1 cup squash
15
Sprinkle the mozzarella over the top
16
Bake until golden brown and bubbly, about 40 minutes