Summer Squash Lasagna

• porsi: Serves 6 to 8
• total waktu: 44 minutes

Bahan-bahan

With layers of tender, broiled summer squash, creamy bechamel sauce and perfectly cooked pasta sheets, it’s easy to see just how irresistible every bite is.

8 to 12 lasagne sheets, cooked 2 to 3 (if fresh), or 5 to 6 minutes (if dry)

3 tablespoons butter

4 garlic cloves, chopped

1/4 cup all-purpose flour

2 1/2 cups whole milk

2 pounds (900 grams) summer squash, a combination of 6 medium zucchini and yellow squash

Extra-virgin olive oil

Salt and pepper

75 grams (2.6 oz) grated Parmesan cheese

226 grams (8 oz) low-moisture whole milk mozzarella, diced

Petunjuk

Make the Béchamel sauce: In a saucepan, melt the butter. Add the garlic and cook for a minute, until fragrant. Add the flour and cook for 2 to 3 minutes, until toasty-smelling. Slowly drizzle in the milk while constantly whisking. The mixture will turn into a paste at first, then thin out as you add more milk. Simmer until thickened and the sauce coats the back of a spoon, 4 to 6 minutes. Season with salt.

Thinly slice the squash lengthwise using a mandolin or sharp knife, 2 to 3 mm thick. Set the oven to broil and place an oven rack right under the broiler. Brush a large baking sheet with oil. Arrange a third or half the squash in an even layer. Lightly brush the squash with oil, season with salt and pepper and broil for 3 to 4 minutes, until softened. Repeat with the remaining squash.

Heat the oven to 400°F (205°C). Place an oven rack in the middle.

Reserve 113 grams (4 oz) of mozzarella for the top. In a 10.5x7.5-inch casserole dish, add a dollop of Béchamel sauce. Cover the pan with lasagne sheets. Layer with Béchamel, squash slices, Parmesan cheese, and mozzarella. Repeat 4 or 5 times. Drizzle the remaining Béchamel sauce on top and sprinkle with the reserved mozzarella cheese. Bake for 30 to 35 minutes, then broil until the top looks slightly charred.

Slice and serve.