Artichoke And Yellow Squash Lasagna With Bechamel S

Name: Artichoke And Yellow Squash Lasagna With Bechamel Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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)

1
Preheat the oven to 350u00b0.
2
Saute squash, onions, garlic in 2 tbs olive oil.
3
Drain and chop the artichokes.
4
Beat the egg in a small bowl.
5
Reserve 1/2 cup of the Italian cheese blend.
6
Combine 1/2 cup cheese, herbs, salt, and pepper and blend in the egg.
7
Line a 9x13 pan with aluminum foil.
8
Melt the 3 tbs butter in a saucepan with olive oil, and stir in flour to make a roux.
9
Slowly add cream, stirring constantly, and add a dash of ground nutmeg.
10
Pour 1/2 cup of the sauce on the bottom of pan, and lay sheets of dry lasagna on top of the sauce.
11
Layer the sheets with 1/5 of the cheese mixture and 1/5 of the squash mixture.
12
Repeat until you make five layers, topped by lasagna sheets, then press down slightly on the lasagna.
13
Pour the rest of the bechamel sauce over the top, making certain it completely covers the top and runs down the sides.
14
Cover the pan with a tent of aluminum foil and bake the lasagna for 40 minutes in the oven.
15
Remove the lasagna and sprinkle the rest of the cheese on top of it, then let it rest for 10 minutes.
16
Cut the lasagna it into serving pieces and place them on plates, garnishing them with the minced parsley.

825

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 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, and more.

Yes, Artichoke And Yellow Squash Lasagna With Bechamel Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Artichoke And Yellow Squash Lasagna With Bechamel Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions