Originally I had another recipe typed up and scheduled to share with y’all today.  I planned on sharing a recipe for my all-purpose Creamy Crockpot Southwestern Chicken.  I almost never use the Crockpot, as we just don’t get along, but this recipe was different. This one worked great!  Then I even then turned this Creamy Crockpot Southwestern Chicken into crispy, golden, baked to perfection homemade Flautas. They are/ were amazing!

Then last night happened…

I was standing in my pantry looking at my dried pasta selection I had planned on re-making my Southern Italian Style Summer Squash Pasta for dinner but I didn’t have fettuccine pasta. That’s when the box of no boil lasagna noodles caught my eye.

Why not make a summer squash lasagna? (Mmmm with a creamy Béchamel sauce my inner bad girl said…) and that was that.

First I sliced up  some zucchini and squash and seasoned them with them with a little salt, pepper, garlic powder and drizzled on a little extra virgin olive oil.

Then I roasted them in the oven for about 30 minutes at 400 degrees.  I did this to get the excess moisture out so the lasagna wasn’t watery later.

While the squash roasted I whipped up the béchamel sauce (a standard white sauce) adding a little extra richness by melting in 3 tablespoons of cream cheese.  Then I grated in a little fresh nutmeg (sounds wired but it’s classic in white sauce) and this is where the magic happened… I added 1 packet of Homemade Gourmet Gusto Garlic Pesto Cheese Ball Mix.  A flavor packed blend herbs, garlic and spices.

Then with the béchamel sauce done and the squash roasted all that’s left to do is assemble….

Sauce, noodles, roasted squash, freshly grated Parmigiano Reggiano, freshly grated provolone, sauce. (Repeat two more times)

Then on the last layer noodles, sauce, Parmigiano Reggiano, a good bit of grated provolone, top with sliced tomatoes (these tomatoes were from my garden 🙂 ) and a healthy drizzle of extra virgin olive oil.

I let the lasagna settle for about 1 hour then I baked it at 350 degrees for 30 minutes, covered.  Then uncover and bake for another 15-20 minutes.

Honestly it was the BEST lasagna I’ve EVER made!  One bite was all it took and I knew I had to type this recipe up and share it with you today.

Enjoy!

P.S. What is the best thing you’ve ever ate? Homemade or from a restaurant?

Creamy Roasted Summer Squash Lasagna

Ingredients:

3 Yellow Squash

3 Zucchini

Garlic Powder

Salt & Black Pepper

Extra Virgin Olive Oil

1-2 Packages of No Boil Lasagna Noodles*

3 Tablespoons Butter

3 Tablespoons Flour

3 Cups Warm Milk (Whole or 2%)

3 Tablespoons Cream Cheese

A pinch of nutmeg (freshly grated if you can)

1 Packet of Homemade Gourmet Gusto Garlic Pest Cheese Ball Mix

Parmigiano Reggiano Cheese

2 cups Freshly Grated Provolone (or Mozzarella Cheese)

Sliced Tomatoes

Directions:

Preheat the oven to 400 degrees.

Toss the sliced zucchini and squash with salt, pepper, and garlic powder (to taste) the spread out in an even layer on a sheet pan.  Drizzle on a little Extra Virgin Olive Oil and pop in the preheated over for 30 minutes.

To Make the Béchamel Sauce: 

In a large sauce pan melt 3 tablespoons of butter.  Once melted turn off the heat and add in 3 tablespoons of flour stir vigorously until well combined.  Then turn the heat back on to low and cook for one minute.  Next, whisk in the 3 cups warm milk and turn the heat up to medium low, continue to stir until thick.  Finally melt in the 3 tablespoons cream cheese and add the packet of Gusto Garlic Pesto Cheesball Mix. Simmer on low until ready to assemble the lasagna (note: if the sauce gets too thick add about a 1-2 tablespoons of milk.)

To Assemble the Lasagna:

In a greased 9×13 pan add about 1/4 cup of sauce. Then layer the pasta noodles, zucchini, squash, sprinkle grated Parmigiano Reggiano, a tiny bit of grated provolone, and then more sauce about 1/3 cup.  Repeat this pattern 2 more times.  For the final layer do pasta, sauce, Parmigiano Reggiano, about 3/4 cup grated provolone then the sliced tomatoes.  Drizzle on a little extra virgin olive oil and allow the lasagna to rest for 1 hour or overnight in the refrigerator.  (If resting the lasagna overnight wait to add the sliced tomatoes until just before baking.)

Bake covered with foil for 30 minutes at 350 degrees then remove the foil and bake for another 15 minutes.  (For an extra golden brown crust bake for 3-5 more minutes under the broiler but don’t walk away…)

Let the lasagna rest for 10 minutes after removing from the oven then serve.

* I love the no boil noodles because that’s one less dirty pot.  Just remember to give the noodles space when arranging in the pan because they will expand. I use 3 sheets of noodles per layer.