Pesto Squash Lasagna (Vegetarian)

• 4 cups Loosely Packed Fresh Basil Leaves
• 2 cloves Garlic
• 1/4 cups Heavy Cream
• 1/4 cups Half-and-half
• 1 cup Chicken Or Vegetable Stock
• 1/4 cups Pine Nuts, Plus Extra For Topping
• 1/2 cups Grated Parmesan Cheese, Divided
• 8 ounces, weight Mozzarella Cheese, Grated
• No-boil Lasagna Noodles (enough For 1 Pan Of Lasagna)
• 6 whole Small Yellow Squash, Thinly Sliced Into Planks

1. In a food processor, combine basil, garlic, cream, half-and-half, stock, pine nuts, and half the parmesan until very smooth.
2. The mixture will be thin; add more half-and-half if needed to thin it out to make 2-3 cups of sauce.
3. Taste the sauce and add salt and pepper to your preference; set aside.
4. The mixture should taste sightly salty as it will be flavoring the noodles and squash in the lasagna.
5. Layer the lasagna in the following order: lay a thin layer of the pesto sauce in the bottom of a large baking dish.
6. Top with an even layer of noodles, then an even layer of squash planks, layered like the noodles.
7. Sprinkle with a handful of the cheese, then pour over a bit more sauce, 1/2 cup or so.
8. Repeat 3 or 4 times until all the ingredients are used, ending with noodles, cheese, sauce, and the rest of the parmesan.
9. Sprinkle the top of the lasagna with a few extra pine nuts.
10. Bake as the noodle box instructs, then let the lasagna rest for 15 minutes.
11. Slice gently into squares and serve!

fresh basil, garlic, heavy cream, chicken, nuts, parmesan cheese, mozzarella cheese, noboil lasagna noodles, yellow squash

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/pesto-squash-lasagna-vegetarian/ (may not work)