I had an over abundance of yellow squash this year from my garden so I created this recipe. It is so delicious I cannot believe it. real comfort food.
6-7 yellow squash
4-5 medium size onions.
Ground sausage (we use breakfast sausage from the butcher)
Mozzarella cheese one pound grated
Parmesan cheese 1-2 cups
Ricotta cheese (Large size)
No nutrition information available
Sauté yellow squash. (not to the mushy point)
Sauté onions. Add teaspoon. salt and teaspoon. sugar. Cook until caramelized.
Sauté sausage meat until brown.
Set these ingredients aside.
Next make your Ricotta filling the same as you would for regular lasagna. I add fresh parsley, 3 eggs, about a teaspoon. Nutmeg ground fresh, a cup of mozzarella cheese, ½ cup Parmesan cheese. Salt and pepper. Mix well. Set aside.
Make a Béchamel sauce:
Melt butter in pot and add flour. (½ stick butter and about 3 tablespoons flour), make a roux.
Add milk. I never measure. I just add enough milk gradually and continue adding milk until it is a medium white sauce.
Remove from heat and add the remainder of the parmesan cheese.
Beat 2 eggs in a bowl. Slowly add some of the white sauce to the egg mixture to temper it. Then add the egg mixture to the white sauce and mix well. Set aside.
Layer the ingredients in the lasagna pan the same as if you were making a regular lasagna. Also add some of the white sauce mixture to each layer….about a ladle full and remember to save some for the top of the lasagna layer. I also save some of the sausage, the squash and the onions to decorate the top with. I added some fresh herbs to the top also….basil, parsley etc.
Bake at 350 for one hour until the top is nice and crusty.