Roasted Vegetable Butternut Squash Lasagna
A classic lasagna made with roasted veggies and butternut squash puree that is perfect for fall!
Ingredients:
For the bechamel:
1/2 cup flour
1/2 cup butter
4 cups whole milk
1 cup grated parmesan cheese
pinch of grated nutmeg
Kosher salt and freshly cracked black pepper
For roasted veggies:
1 red pepper, julienned
1 yellow pepper, julienned
1 red onion, sliced
8 oz baby bella mushrooms, sliced
2 zucchini sliced and quartered
1 tsp garlic powder
Salt and pepper
Olive oil
For butternut squash puree:
1 large butternut squash
2/3 cup milk
1 tablespoon brown sugar
¼ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon ginger
¼ teaspoon allspice
½ teaspoon salt
Freshly ground black pepper
For noodles:
10-15 lasagna noodles
For layers:
3 cups shredded mozzarella
½ cup grated parmesan
Parsley for garnish
Directions:
Preheat oven to 400°F
Cut butternut squash in 4 large pieces (half and half, again). Place on roasting sheet flesh side down with olive oil. Place in oven until fork tender - about 45 minutes.
While butternut squash is in the oven, add all the veggies to a roasting sheet. Coat with olive oil, garlic powder and salt and pepper. Make sure all veggies are coated well! Place on another rack in oven for 30 minutes.
While veggies are in oven, make the bechamel sauce. In a medium sized saucepan, melt the butter. Whisk in the flour and cook for about a minute or so. Slowly add the milk and keep whisking. Add the nutmeg, parmesan, salt and pepper whisk. Cook for a few minutes, whisking, until the béchamel has thickened slightly. Set aside to cool. Stir it once in a while so there is no skin on the top.
For the noodles: bring a pot of water to a boil. Add in noodles for 5-6 minutes and then drain and separate noodles on an oiled baking sheet or cutting board so they don’t stick together for layering!
Once butternut squash is done, remove the flesh and add into a blender or food processor. Add in milk, brown sugar cinnamon, nutmeg, ginger, allspice and salt and pepper. Blend until very smooth and set aside.
To assemble: in the bottom of a 9x13 baking dish, spread 3/4 cup of butternut squash mixture. Then place 5 noodles on top. Spread ½ cup of bechamel sauce, followed by ½ of the roasted veggies and top with 3/4 cup mozzarella. Next, add 1 cup of butternut squash mixture on top of mozzarella with 1/4 cup parmesan.
Repeat for next layer.
Top with remaining 1 ½ cups of mozzarella.
Cover with tin foil and place in oven for 25 minutes. Remove foil and bake for another 15-20 minutes.
Garnish with parm and parsley. Cool for 10-15 minutes and then serve!