1-First Step: Prepare Your Vegetables Begin by preheating your oven to 350°F and getting your veggies ready. Slice 2 large yellow squash into long thin strips, brush them with 2 tablespoons olive oil, and season with kosher salt and black pepper. Grill the strips for about 2 minutes per side until they have nice grill marks, which adds a smoky flavor to the dish.

2-Second Step: Cook the Spinach Next, heat 2 tablespoons olive oil in a pan over medium heat. Sauté 18 ounces of spinach in batches until it’s wilted, which should take just a few minutes. Season with kosher salt and black pepper, then drain any excess liquid to keep your lasagna from getting soggy. This step ensures the spinach integrates well without watering down the other flavors.

3-Third Step: Make the Béchamel Sauce Now, focus on the heart of this white lasagna the sauce. Melt 6 tablespoons salted butter in a pot over medium heat, then add 3 minced garlic cloves and 1/2 small finely chopped onion. Cook until softened, then whisk in 1/4 cup all-purpose flour to form a roux. Gradually stir in 4 cups warmed milk and 1 cup warmed heavy cream, simmering until the mixture thickens. Season with kosher salt and black pepper, then remove from heat and mix in 3 cups grated Parmesan cheese, 1/2 cup prepared pesto, and chopped artichokes from 2 (14-ounce) cans for that signature taste.

4-Fourth Step: Prepare the Ricotta Mixture While the sauce cools a bit, mix up the ricotta layer. Combine 16 ounces ricotta cheese with 1/3 cup grated Parmesan cheese, 2 whisked large egg yolks, and a pinch of kosher salt and black pepper. This mixture adds creaminess and helps hold the layers together during baking, making it easier to slice later.

5-Fifth Step: Assemble the Lasagna Grease a 13×9-inch baking dish with butter to prevent sticking. Start layering with 16 no-boil lasagna noodles, followed by the béchamel sauce, sautéed spinach, grated mozzarella, ricotta mixture, and grilled squash strips. Repeat the layers and top with more mozzarella for a cheesy finish. If you want to add meat, mix in 1 pound cooked and crumbled Italian sausage with the ricotta for extra heartiness.

6-Sixth Step: Bake and Serve Bake the assembled lasagna in your preheated 350°F oven for 40-45 minutes until it’s bubbly and browned on top. Let it rest for 10-20 minutes to set, then garnish with torn fresh basil. For a fun variation, check out our vegan lasagna recipe if you’re adapting this one. This step ensures the dish is easy to serve and packed with flavor for 10-12 people.