1-First step: Preheat your oven to 350°F and prepare the squash by tossing 2 large yellow squash (cut into 10 long thin strips) with 2 Tbsp. olive oil, kosher salt to taste, and black pepper to taste. This step ensures the squash gets a nice grill mark, adding a smoky flavor that complements the creamy layers.

2-Second step: Grill the squash for 2 minutes per side until lightly marked. This quick process enhances its texture and makes it easy to layer into the lasagna, offering a healthy twist for diet-conscious folks.

3-Third step: In a skillet, heat 2 Tbsp. olive oil over medium heat and add 18 oz. spinach, along with kosher salt and black pepper to taste. Wilt the spinach until it’s soft, then drain any excess liquid to avoid a soggy lasagna. Our vegetable cooking guide can help with similar techniques for other veggies.

4-Fourth step: Set the spinach aside to cool, which allows it to integrate well with other layers and adapt to preferences like adding more greens for extra nutrition.

5-Fifth step: Melt 6 Tbsp. salted butter in a pan, then cook 3 minced garlic cloves and 1/2 small onion until soft and fragrant. This builds a flavorful base for the sauce.

6-Sixth step: Add 1/4 cup all-purpose flour to form a roux, then gradually whisk in 4 cups warmed milk and 1 cup warmed heavy cream until thickened. Season with kosher salt and black pepper to taste, then stir in 3 cups grated parmesan cheese, 1/2 cup prepared pesto, and 2 cans (14 oz. each) drained and chopped artichoke hearts for a rich, creamy result.

7-Seventh step: In a bowl, mix 16 oz. ricotta cheese with 1/3 cup grated parmesan cheese, 2 whisked large egg yolks, a pinch of kosher salt, and a pinch of black pepper. This mixture becomes the heart of the layers, binding everything together nicely.

8-Eighth step: Assemble the lasagna in a buttered 13×9-inch baking dish by starting with a layer of sauce, followed by noodles, more sauce, spinach, mozzarella, another noodle layer, sauce, ricotta mixture, mozzarella, noodles, sauce, mozzarella, squash, noodles, remaining sauce, and finally mozzarella on top. This step-by-step layering ensures even cooking and can be adapted for dietary needs, like using less cheese for a lighter version.

9-Ninth step: Bake the assembled lasagna for 40-45 minutes until it’s bubbly and golden. Let it rest for 10-20 minutes before garnishing with torn fresh basil, allowing flavors to meld. This final white lasagna creation is perfect for serving 6-8 people and stores well for make-ahead meals.