WHEN IN DOUBT, TRY TO BE EASY AND RICH

Ingredients...

Yellow Summer Squash

Lasagna Noodles

Ricotta

Mozzarella

Olive Oil

White Sauce

Milk

Flour

Butter

Garlic

Rosemary Powder

Salt & Pepper

Preheat oven to 375 degrees. Cook lasagna noodles and when done, smother in olive oil and set aside.

Start working on that temperamental white cream sauce. For me is usually gets too thick quick, so steady on the flour. In a pan and on high heat, melt about 2 tablespoons of butter. Remove from heat and stir in (whisk works best) 2 tablespoons of flour. Once the flour is dissolved, put back on the burner on low heat this time. Now, slowly add a pint of milk into this mixture and slowly whisk in about 1 teaspoon of rosemary powder. I added 1/4 cup of chopped garlic into the sauce mix, as well. Whisk here and there and don't let it go untouched for very long.

Get 2 yellow long neck squashes and thinly slice. At this point, I strained my sauce into a separate dish and disposed of the garlic. It felt like a sin, but was the right move.

This was a mini lasagna, so I used a small rectangle glass dish. I started with sauce as my base, then noodles, followed by heaping spoonfuls of ricotta, topped with the sliced squash and repeat. Once you have reached the top cover in loads of shredded mozzarella. Cover in foil and cook till cheese is golden.

This was easy and rich.... Which means it was perfect.

IF THIS DISH WERE AN OUTFIT

Versace