Instructions: In bowl, combine tomatoes, and 1 cup boiling water; let stand 15 min. Drain; reserve liquid. In cup, stir together 1/2 cup milk and 1/4 cup flour. In sauce pot, heat remaining 1 cup milk over medium heat 5 minutes. Whisk in flour mixture; bring to a simmer, stirring; 1 minute or until thickened. Remove from heat; add yogurt, parsley and 1/4 teaspoon each salt and pepper. Whisk until smooth. In skillet, cook next four ingredients and tomatoes in oil over medium heat 5 minutes or until tender. Add tomato liquid and paste. Bring to a simmer. Cook 10 minutes or until thickened. Meanwhile, preheat oven to 400 degrees F. Sprinkle squash with remaining 1/4 cup flour and 1/4 teaspoon salt and pepper. In 9-inch square baking dish, layer sauce, squash, vegetable mixture and cheese. Repeat, ending with squash and sauce. Cover with foil and bake 30 minutes. Remove foil and bake 20 minutes more or until tender. Let stand 15 minutes before serving.

Work time: 30 minutes
Total time: 2 hours

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.