3 1/2 pounds summer squash, thinly sliced
1/2 cup (about) olive oil
1 extra large onion, diced
1 1/2 cups shredded carrots
3 cups shredded potatoes
6 cups chopped kale
6 garlic cloves, minced
1 tbls dried oregano
1 1/2 tsp ground cinnamon
2 bay leaves
1 28-ounce can crushed tomatoes with added puree
1 15 oz can diced tomato
1/4 cup chopped fresh Italian parsley
1 cup bread crumbs
1 cup grated Parmesan cheese
6 tablespoons (3/4 stick) butter
7 tablespoons all purpose flour
3 1/2 cups whole milk
4 large egg yolks
Salt and pepper

Slice summer squash, salt and allow to drain in a colander over the sink while you prepare the sauce and the rest of the vegetables.

Sauté onion in olive until translucent. Add garlic and sauté five minutes more. Add bay leaf, oregano and cinnamon and sauté two minutes more. Add tomatoes. Add salt and pepper to taste. Allow to simmer while you prepare the vegetables.

Shred and chop all vegetables. Grease a 9×13 pan and preheat oven to 375°. Spread a layer of shredded potatoes in the bottom of the pan. Layer the squash, carrots and kale on top. Spread vegetables with a layer of sauce, then sprinkle with some of the crumbs. Repeat layering until all vegetables, sauce and crumbs are used.

Melt butter in a sauce pan. Add flour and stir to make a roux. Slowly whisk in milk in a steady stream until all has been added. Bring mixture to a gentle boil. Turn of heat and add cheese. Temper the egg yolks by slowly drizzling a bit of the hot mixture into them, whisking constantly as you do. When yolks have been tempered, add to the white sauce and combine. Pour white sauce on top of layered vegetables, and bake for 1 hours until top is set and brown and vegetables are cooked through. Allow to sit for 15 minutes before serving.