Roasted Butternut Squash Lasagna
Serves: 2
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
46
Spice
55
Sweetness
45
Sourness
38
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Make the vegetables: Preheat the oven to 425 degrees F
2
Toss the squash with 1 tablespoon olive oil on a baking sheet; season with salt
3
Toss the onion with the remaining 1 tablespoon olive oil on a separate baking sheet; season with salt
4
Roast, rotating the baking sheets once, until the vegetables are tender, 18 to 20 minutes; set aside
5
Reduce the oven temperature to 350 degrees F
6
Meanwhile, make the bechamel: Melt the butter in a medium saucepan over medium heat
7
Add the sage and cook 1 minute
8
Whisk in the flour until smooth; cook, whisking, until the flour is lightly golden but not brown, about 2 minutes
9
Gradually whisk in the milk until smooth
10
Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally, until thickened, about 5 minutes
11
Stir in the nutmeg
12
Assemble the lasagna: Butter a 9-by-13-inch baking dish
13
Toss the cheeses and the flour in a bowl; set aside 1/2 cup for topping
14
Evenly coat the bottom of the dish with 1/2 cup of the bechamel
15
Lay 3 noodles side by side on top
16
Cover with one-third of the remaining bechamel
17
Sprinkle with half of the remaining cheese mixture, then top with half of the vegetable mixture
18
Arrange 3 more noodles on top and repeat the layers (bechamel, cheese, vegetables)
19
Top with the remaining 3 noodles, then cover with the remaining bechamel; sprinkle with the reserved 1/2 cup cheese
20
Loosely cover the dish with foil and bake until bubbly, about 45 minutes
21
Turn on the broiler
22
Uncover the lasagna and broil until browned, about 2 minutes
23
Let stand 15 minutes before serving
24
Photograph by Con Poulos