3 cups marinara
3 lbs summer squash - sliced
1 cup onion - diced
2 leeks - sliced and sauted in 1 tablespoon butter
8 ounces ricotta
8 ounces goat cheese - room temperature
2 tablespoons fresh parsley - chopped
bechamel sauce (1/2 cup butter, 1/3 cup flour, 1/4 cup cream)
8 ounces whole wheat lasanga noodles - cooked
to prepare bechamel sauce:
melt butter in sauce pan over medium heat, gradually add flour to melted butter, stirred constantly to blend flour into butter. once all flour has been blended, cook on low for 2-3 minutes. slowly add cream to mixture, and cook on low for 3-5 minutes. remove from heat, blend with 3 cups marinara (makes a pink-ish orange sauce).
to prepare squash:
in 1 tablespoon butter, saute diced onion until glistening. add squash, salt & pepper. saute for 3-5 minutes over medium heat (do not over cook).
to prepare cheese mixture:
add ricotta, goat cheese, parsley and egg; mix well
to layer lasagna:
spoon thin layer of marinara/bechamel sauce on the bottom of the pan and top with noodles, then layer, sauce, leeks, squash, cheese mixture, noodles, sauce, etc. top the casserole with cheese sauce. bake at 350 degree for 45 minutes to an hour. let cool, slice and enjoy!