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Can Lasagna Be a Summer Dish? This Unexpected Recipe Says Yes
Ripe squash turns a typical white lasagna into a veggie-packed delight!
👥 8 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 45 min👤 Christopher Michel📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●bowl
- ●oven
- ●pot
- ●whisk
- ●skillet
- ●wooden spoon
- ●pan
- ●baking dish
📝 Preparation Steps
1
Preheat oven to 400°F. Cook pasta according to package directions; drain. Arrange noodles in a single layer on a baking sheet, separated by sheets of parchment paper. Combine ricotta and 1/4 cup Parmesan in a bowl. Season with salt and pepper.
2
Melt butter in a large pot over medium heat. Add flour and cook, stirring constantly, until mixture is bubbling, 2 to ⏱️ 3 minutes. Gradually whisk in milk. Bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until slightly thickened, 2 to ⏱️ 3 minutes. Season with salt and pepper.
3
Heat oil in a large skillet over medium-high heat. Add onion and garlic. Season with salt and pepper. Cook, stirring occasionally, until softened, 5 to ⏱️ 6 minutes. Add sausage and cook, breaking it up with a wooden spoon, until no longer pink, 5 to ⏱️ 6 minutes.
garlic, chopped2 cloves
4
Spread 1 cup béchamel sauce in the bottom of a 9-by-13-inch baking dish. Top with a layer of noodles (cutting to fit if necessary). Add one-third of cheese mixture, a layer of squash rounds, and one-third of sausage mixture. Top with one-quarter of shredded mozzarella. Repeat three more times until pan is full, ending with mozzarella. Top with remaining 1/4 cup Parmesan.
5
Place baking dish on a rimmed baking sheet. Cover with foil and bake ⏱️ 25 minutes. Uncover and bake until bubbling and top is golden brown, 8 to ⏱️ 10 minutes. Let rest ⏱️ 15 minutes before serving.
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