CATEGORIES
INGREDIENTS
- 1 large butternut squash, peeled, seeded and cubed
- 5 cloves peeled garlic (more or less to taste)
- 1 T. fresh or 1 t. dried thyme
- 3 T. olive oil
- 1 t. salt
- 1/2 t. pepper
- 1/2 t. nutmeg
- 1/2 C. butter (one stick)
- 1/2 C. all-purpose flour
- 4 C. milk
- 1 t. salt
- 1/2 t. nutmeg
- 1/2 t. pepper
- 1 package lasagna noodles
DIRECTIONS
- This is my favorite meal in the fall and winter. I've served it to many happy omnivores, as well. It may seem like a lot of work, but have someone else bring a salad and you're set:
- Roasted Butternut Squash Lasagna
- Ingredients:
- 1 large butternut squash, peeled, seeded and cubed
- 5 cloves peeled garlic (more or less to taste)
- 1 T. fresh or 1 t. dried thyme
- 3 T. olive oil
- 1 t. salt
- ½ t. pepper
- ½ t. nutmeg
- 1 package lasagna noodles
- 1 recipe bechamel sauce
- Preheat oven to 375F. In large roasting pan toss squash, garlic, thyme, olive oil, salt and pepper. Roast 40 min. or until squash is tender. In the meantime prepare pasta according to directions on box, and make bechamel sauce. Remove squash from oven and puree with nutmeg until smooth. Taste to check seasoning. Spoon a few T. of the bechamel sauce into the bottom of a 9"x13" pan. Place a layer of lasagna sheets in pan. Spread about 1 C. of squash mixture over noodles. Pour about 3/4 C. of bechamel sauce over squash. Repeat until all ingredients are layered in pan. Bake lasagna until hot and golden.
- Bechamel Sauce
- Ingredients:
- ½ C. butter (one stick)
- ½ C. all-purpose flour
- 4 C. milk
- 1 t. salt
- ½ t. nutmeg
- ½ t. pepper
- In medium saucepan, over medium heat melt butter completely. Add flour and whisk for 1 minute, until smooth and light golden. Whisk in milk and turn stove to med-high heat. Continue whisking until sauce comes to a boil and thickens. Add in salt, nutmeg and pepper. Remove from heat after boiling 1 minute.
