Summer Squash Lasagna

Method

1. 1
   Make the Béchamel sauce: In a saucepan, melt the butter. Add the garlic and cook for a minute, until fragrant. Add the flour and cook for 2 to 3 minutes, until toasty-smelling. Slowly drizzle in the milk while constantly whisking. The mixture will turn into a paste at first, then thin out as you add more milk. Simmer until thickened and the sauce coats the back of a spoon, 4 to 6 minutes. Season with salt.
2. 2
   Thinly slice the squash lengthwise using a mandolin or sharp knife, 2 to 3 mm thick.
3. 3
   Set the oven to broil and place an oven rack right under the broiler. Brush a large baking sheet with oil. Arrange a third or half the squash in an even layer. Lightly brush the squash with oil, season with salt and pepper and broil for 3 to 4 minutes, until softened. Repeat with the remaining squash.
4. 4
   Heat the oven to 400°F (205°C). Place an oven rack in the middle.
5. 5
   Reserve 113 grams (4 oz) of mozzarella for the top. In a 10.5x7.5-inch casserole dish, add a dollop of Béchamel sauce. Cover the pan with lasagne sheets. Layer with Béchamel, squash slices, Parmesan cheese, and mozzarella. Repeat 4 or 5 times.
6. 6
   Drizzle the remaining Béchamel sauce on top and sprinkle with the reserved mozzarella cheese. Bake for 30 to 35 minutes, then broil until the top looks slightly charred.
7. 7
   Slice and serve.