Ingredients

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 4 cloves garlic, finely chopped
• 1/4 teaspoon crushed red pepper flakes
• 1/4 cup plus 2 tablespoons all-purpose flour
• 4 cups milk
• 10 ounces brebis cheese or goat cheese
• 1/4 teaspoon freshly grated nutmeg
• 2 tablespoons chopped fresh parsley, plus for garnish
• Salt and pepper
• 9 lasagna noodle sheets, cooked
• 2 cups shredded yellow squash
• 3 cups shredded zucchini squash
• 2 cups shredded part-skim mozzarella

Instructions

1. Preheat the oven to 375 degrees F.
2. Heat the olive oil in a medium saucepan over medium heat. Add the onions and cook until translucent, 5 minutes. Add the garlic and pepper flakes; cook for another minute. Stir in the flour; cook for 2 to 3 minutes. Add the milk and cook, stirring, until the mixture becomes thick. Add the cheese, stirring until fully melted. Add the nutmeg and parsley, and season with salt and pepper.
3. Pour a little of the sauce into a 9-by-13-inch baking dish. Cover the bottom of the baking dish with 3 sheets of the lasagna noodles. Pour in more sauce and spread evenly. Mix the yellow squash and zucchini together in a bowl; layer the lasagna with 2 cups of the mixed squash. Add another 3 sheets of the lasagna noodles, followed by more sauce and then another 2 cups of the mixed squash. Repeat with a final layer of noodles, some more sauce and the remaining 1 cup squash. Sprinkle the mozzarella over the top.
4. Bake until golden brown and bubbly, about 40 minutes.