Genevieve Ko and Beth Lipton


Credit: Plamen Petkov

Recipe Summary test

35 mins
35 mins
Serves: 8 (serving size: one 4 1/2-by-3 1/4-inch piece)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375ºF. Place noodles in a 9-by-13-inch baking dish; cover with cold water. Move noodles around occasionally to prevent sticking.

  • Warm oil in a large pan over medium-low heat. Add onions, garlic and 1/4 tsp. salt. Sauté for 5 minutes. Stir in thyme and flour; cook, stirring, 3 minutes. Add milk in a steady stream, stirring; bring to a boil over medium-high heat. Reduce heat and simmer, stirring, until thickened, 3 minutes. Remove from heat; stir in 1/4 cup Parmesan, 3/4 tsp. salt and 1/4 tsp. pepper.

  • Drain noodles; place on a plate. Dry baking dish; mist with cooking spray. Spread 1 cup sauce on bottom. Line with 3 noodles; top with a third of squash. Cover with a third of remaining sauce. Sprinkle with 1/2 cup mozzarella. Repeat layering twice, starting with noodles and ending with mozzarella.

  • Cover dish tightly with foil. Bake until squash is tender, 35 minutes. Uncover. Sprinkle with remaining Parmesan and mozzarella; bake 15 minutes longer. Let cool for 10 minutes. Garnish with basil, if desired.

Nutrition Facts

346 calories; fat 11g; saturated fat 5g; protein 19g; carbohydrates 46g; fiber 4g; cholesterol 26mg; iron 2mg; sodium 631mg; calcium 693mg.