Zucchini & Yellow Squash Lasagna
I have been making this zucchini & yellow squash (and sometimes carrot) lasagna for two years now. I have photos from when I made it a long time ago but never wrote a post, so I thought now was a good time! These photos are from back when I lived at my old place so they’re from a while ago, but I recently made the lasagna for dinner a few weeks ago and took short video clips to make a Reels on Instagram! That will go up later today on my page if you’re interested in checking it out. I included a photo at the end of the recent time I made this so you can see how much better it looks now after lots of practice.
This lasagna is basically roasted vegetables in a bechamel sauce. So good.
Over time I’ve also gotten better at making this dish and perfected what works and doesn’t work for me (the size the vegetables etc.) so you’ll see it looks a lot better in my video than in these old photos haha. Anyway, I use this recipe (here) and pretty much follow the recipe except I half the sauce and only do 3 layers.
For this recipe you’ll need:
- yellow squash
- other vegetables you’d like to roast – I sometimes use carrots
- lasagna noodles
- chicken bouillon cube
So first I cut up the vegetables and garlic. In these photos I cut them a little too big and over time I’ve cut them into smaller pieces, but this is fine too. Put all the vegetables into a baking sheet and try to get them in one layer. Drizzle oil over the veggies and season with salt and pepper. Roast at 400 for a few minutes, then give it a stir, and put them back in for a few more minutes – until they’re the softness you like.
During this time, I boil my water and cook the lasagna.
When the noodles are done, put them in an ice bath and then lay them out.
Then, start on the bechamel. Melt the butter in a sauce pan, then whisk in the flour. Slowly add in the milk and keep whisking. Add in the nutmeg, pepper, and bouillon cube. Keep whisking. Once it thickens you can take it off the heat. Stir it every once in a while while you’re assembling the lasagna so a skin doesn’t form on top.
Put a little bit of cooking spray or oil on the bottom of your baking dish and a thin layer of the bechamel sauce. Put down your first layer of lasagna, add a layer of sauce, add the vegetables, mozzarella and parmesan, then the next layer of noodles. I do 3 layers. On the top layer, put sauce and cheese – no vegetables. Cover with foil and bake for 50 minutes at 350, then for a few additional minutes without the foil. Let it rest for 15 minutes before cutting into it to eat.
This lasagna is so good! It definitely isn’t a quick meal – there’s a good amount of prep work to be done and it has to bake for about an hour, but it is delicious and worth it!