Lasagna with summer squash and goat cheese

Steps

preparing the summer squash

• Preheat the oven at 180°C
• Wash and dry the summer squash
• Cut their edges
• Slice the summer squash in half on the horizontal axis
• Slice the squash in vertical slices 3mm thick
• Place some parchment paper on a tray going in the oven
• Lay down the squash slices in a single layer
• Pour and spread the olive oil all over their surface
• Sprinkle on top some fleur de sel or coarse salt and some black pepper
• Cook for 20’

for the béchamel sauce

• Grate the gruyere or comté cheese, if this is not already the case
• Add the butter into a casserole in low heat
• Once it’s melted, add the flour
• Stir with a wooden spoon
• Once it forms a golden dough, start adding the milk slowly and keep stirring after each addition
• Once the béchamel sauce starts forming and thickening, remove from heat
• Pass the sauce over a sieve if you see lumps
• Add the grated cheese
• Stir with the wooden spoon
• Add the black pepper and stir
• Put aside

for the lasagna

• Slice rounds of the French bûche goat cheese as thick as 3mm to 5mm
• Add a little bit of olive oil in a plate going to the oven and cover its surface
• Add one layer of lasagna
• Spread some béchamel on top
• Add the squash
• Add the slices of the goat cheese
• Sprinkle some mint on top
• Repeat once more and finish with the goat cheese and the mint
• Bake for 30’
• Serve immediately
• It’s delicious!
• Enjoy :-)

Inspiration

A  recipe of lasagna with summer squash and goat cheese that I found in the French site Cuisine Actuelle.