Artichoke and Yellow Squash Lasagna With Bechamel Sauce

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“I developed this recipe for a customer's luncheon at home, who needed something vegetarian for the guests. It is easy to assemble, as no-boil lasagna is used, but will resemble lasagna made with fresh pasta.”

Ingredients Nutrition


  1. Preheat the oven to 350º.
  2. Sauté squash, onions, garlic in 2 tbs olive oil.
  3. Drain and chop the artichokes.
  4. Beat the egg in a small bowl.
  5. Reserve ½ cup of the Italian cheese blend.
  6. Combine ½ cup cheese, herbs, salt, and pepper and blend in the egg.
  7. Line a 9x13 pan with aluminum foil.
  8. Melt the 3 tbs butter in a saucepan with olive oil, and stir in flour to make a roux.
  9. Slowly add cream, stirring constantly, and add a dash of ground nutmeg.
  10. Pour ½ cup of the sauce on the bottom of pan, and lay sheets of dry lasagna on top of the sauce.
  11. Layer the sheets with 1/5 of the cheese mixture and 1/5 of the squash mixture.
  12. Repeat until you make five layers, topped by lasagna sheets, then press down slightly on the lasagna.
  13. Pour the rest of the béchamel sauce over the top, making certain it completely covers the top and runs down the sides.
  14. Cover the pan with a tent of aluminum foil and bake the lasagna for 40 minutes in the oven.
  15. Remove the lasagna and sprinkle the rest of the cheese on top of it, then let it rest for 10 minutes.
  16. Cut the lasagna it into serving pieces and place them on plates, garnishing them with the minced parsley.

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