Savor the time of year between summer and autumn with this Late Summer Squash Lasagna! Made with a pesto béchamel and topped with cheese, this is a cozy, comforting dish you’ll make again and again!
Continuing on my Late Summer / Early Fall recipes series, here’s another recipe that’s made with summer produce, but has the cozy elements of fall within it. In this recipe, we use summer squash as the veggie element of the lasanga. For the fall element, we have a creamy, nutmeg-spiced pesto béchamel sauces that’s incredibly creamy and cozy. I know nutmeg might sound like a weird addition, but trust the process!! It actually goes so well with pesto, and a little will go a long way.
I made this lasagna in my circular Le Creuset braiser, but you can of course make it in a traditional rectangular lasagna pan. Also, it’s important to note that lasagna is usually incredibly forgiving. You can add the layers in whatever order you like, and it’ll still come out amazing. Just don’t forget to add a layer of cheese on top for that golden, bubbly crust! :) Enjoy!
For more squash and zucchini recipes, try my Lemon Zucchini Pasta, these Zucchini Mini Tarts, or this Zucchini Aglio e Olio!
Late Summer Squash Lasagna
Ingredients
Pesto Béchamel
- 4 Tbsp Salted Butter
- 4 Tbsp All-Purpose Flour
- 1/4 Tsp Salt
- 1/8 Tsp Nutmeg
- 1/2 Tsp Fresh-Cracked Black Pepper
- 3 Cups Whole Milk
- 2 Tbsp Dijon Mustard
- 1/2 Cup Pesto store-bought or homemade
Summer Squash
- 8 Cups Summer Squash or Zucchini thinly sliced
- 1/2 Tbsp Olive Oil
- 1/4 Tsp Salt
- Fresh-Cracked Black Pepper to taste
The Rest of the Lasagna
- 1 Lb NO-BOIL Lasagna Noodles
- 8 oz Italian Blend Shredded Cheese (see notes) saving about 1/2 cup for the topping
- 3/4 Cup Grated Parmesan Cheese
- Fresh Parsley for Garnish optional
Instructions
- First, make the pesto béchamel. Bring a saucepot to low heat, and add the butter. Stir until the butter is completely melted. Then, add in the flour and whisk together until completely incorporated (this is a roux). Add in the salt, pepper, and nutmeg to the roux. Cook the roux for about 3-4 minutes.
- Then, reduce the heat to the burner's lowest setting (or take the pot off the heat if your stove runs hot). Add in 1/2 cup of the milk, and whisk together with the roux. The roux will be liquid at first, then will clump up into a dough-y texture. That's what we want!
- Continue adding in the milk in 1/2 cup increments, stirring constantly, until the béchamel is thick and creamy. This may take up to 15-20 minutes. Be sure to cook on the lowest heat possible so the sauce doesn't break, and don't walk away from the stove! Note that the béchamel will continue to thicken as it cools.
- When it's done, the sauce should be thick enough to coat the back of a spoon if you dip one in there. Now, take the pot off the heat. Then, add in the dijon mustard and pesto and whisk until fully incorporated. When you're finished, you can set the béchamel aside.
- Now, preheat your oven to 375 degrees F.
- Take your summer squash and slice it into thin slices. I recommend using a mandoline slicer on its medium setting. If you're using a squash that has seeds in the middle, be sure to scoop those out first. Continue doing this until you have 8 cups of sliced squash.
- Add the squash to a large bowl, then drizzle with olive oil and sprinkle with salt and pepper. Mix, until all of the slices are coated.
- Now it's time to assemble your lasagna! You can use a traditional casserole dish or a large braiser with a lid. Start with a layer of the pesto béchamel about 1/8" thick on the bottom, then add your layers in the following (suggested) order – lasagna noodles, squash, Italian blend cheese, parmesan, and repeat.
- Once you're done, be sure the last layer is topped with cheese.
- Cover your lasagna with foil or with a lid, then bake at 375 for 40 minutes.
- After 40 minutes, uncover the lasagna and bake for another 10-20 minutes, or until the cheese on the top has started to brown. If the cheese is still not brown after 20 minutes, broil the top instead of continuing to bake.
- When done, serve the lasagna. Enjoy!
Notes
- You MUST use oven-ready, no-boil lasagna noodles for this recipe!!
- This lasagna will keep in the refrigerator for about 4-5 days in an airtight container. Be sure to let the lasagna cool fully before storing.
- I don’t like my lasagnas to be super gooey, so one 8 oz bag of shredded cheese was enough. If you like more cheese, feel free to add more!
Nutrition
Late Summer Squash Lasagna FAQs
How long does this Late Summer Squash Lasagna last?
This lasagna will keep in the refrigerator for about 4-5 days in an airtight container.
What vegetables work best in lasagna?
The best vegetables for lasagna (in my opinion) are ones that soften in the oven and don’t have robust texture. So in this case, summer squash softens when baked and almost becomes like another layer of pasta. But broccoli, on the other hand, has a less uniform texture and doesn’t lend to a cohesive lasagna. Instead, you can try:
- Pumpkin
- Zucchini
- Squash
- Tomatoes
- Spinach
- Peppers
- Onions
What are common lasagna mistakes?
While lasagna is usually a very forgiving recipe, there ARE a few pitfalls that you can fall into. Here’s what to look out for and avoid:
- DON’T use the wrong pasta. Instead, use the right pasta – for this recipe, I ask you to use no-boil lasagna noodles, which means that you don’t have to cook them in water before adding to the lasagna. Don’t use any other type for this recipe!
- DON’T skip salt! Instead, be sure to salt your layers – stick to the recipe, where I have you season the squash slices with salt, pepper, and olive oil. This makes sure that the flavor comes through!
- DON’T overcook the lasagna. A poke test with a toothpick can tell you if the pasta is correctly al dente, and not too hard OR too mushy!
P.S.
For more plant-forward recipes, dinner parties, and New England lifestyle inspiration, be sure to follow along on Pinterest, Instagram, and TikTok! If you make a recipe, please tag me in the photo and use the hashtag #wellandfull so I can see! I love seeing your creations!
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