by heatherina
heatherina's Notes:
Expand3 pounds summer squash (any type) Ask a question about this ingredient
1 cup yellow onion - diced Ask a question about this ingredient
2 leeks - sliced Ask a question about this ingredient
8 ounces ricotta cheese Ask a question about this ingredient
8 ounces goat cheese (at room temperature) Ask a question about this ingredient
1 egg Ask a question about this ingredient
2 tablespoons fresh parsley - finely chopped Ask a question about this ingredient
3 cups marinara sauce Ask a question about this ingredient
bechamel sauce - see below Ask a question about this ingredient
1/2 cup butter Ask a question about this ingredient
1/3 cup flour Ask a question about this ingredient
1/4 cup cream or half & half Ask a question about this ingredient
8 ounces whole wheat lasagna noodles - cooked Ask a question about this ingredient
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.
Ask a question about this stepto 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).
Ask a question about this stepto prepare cheese mixture: blend ricotta and goat cheese together in a large mixing bowl. add parsley and egg; mix well.
Ask a question about this steplayer 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.
Ask a question about this step
Mollie is the best-selling author of many (mostly) vegetarian cookbooks, including the original Moosewood Cookbook, The Enchanted Broccoli Forest, and a trilogy of cookbooks for kids. Her most recent title is Get Cooking : 150 Simple Recipes to Get You Started in the Kitchen.
