Summer Squash Lasagna

This is my latest version of summer squash lasagna. It is creamy and filling and a perfect way to make use of in season squash. You can feed a crowd or freeze individual portions for later. The ingredient list follows and to see how it's put together just watch the short video above. Of course I added some of my own music to keep you entertained!

For the sauce:
3 lbs. fresh summer squash (any variety)
3 Tbs flour
2 cups chicken stock
1 cup heavy cream
Kosher salt
Black pepper

For the cheese filling:
1 24oz small curd cottage cheese
1 16oz whole milk ricotta
1 medium carrot
1 celery rib
1/2 medium white onion
1 large can sliced black olives
2 large eggs
1/4 cup chopped fresh Italian parsley

To assemble you'll also need:
1 16oz package lasagna noodles (cooked to package directions)
2 lbs. shredded mozzarella
1 cup grated Parmesan