Artichoke And Yellow Squash Lasagna With Bechamel Sauce

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1/2 teaspoon dried thyme

8 ounces Philadelphia Cream cheese , room temperature

1/2 cup cottage cheese , drained (2% is okay)

1/2 cup feta cheese , crumbled

1 1/2 cups half-and-half

1 1/2 cups Italian cheese blend

no-boil lasagna sheets (Barilla or Skinner are good)

1 tablespoon fresh garlic , minced

parsley (to garnish)

1 dash nutmeg

2 teaspoons salt

1 teaspoon extra virgin olive oil

bechamel sauce

1 cup marinated artichoke , drained and chopped

1 cup ricotta cheese (low fat is okay)

1 teaspoon fresh ground pepper

2 tablespoons extra virgin olive oil

3 tablespoons all-purpose flour

1 teaspoon dry oregano leaves

2 scallions , chopped, whites and some green parts

1 tablespoon fresh basil , chopped or 1/2 tablespoon dried basil

3 tablespoons butter

1 large egg , beaten

2 tablespoons fresh parsley , chopped

2 large crookneck yellow squash, washed and chopped

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