Wednesday, October 26, 2016

Vegetable Lasagna with Butternut Bechamel Sauce

I have been meaning to blog this incredible Cooking Light Magazine lasagna for a long time, but every time I make it, I forget to take a picture!  My amateur photograph cannot convey how delicious this lasagna truly is! It is rich and creamy; full of flavor and depth. The butternut squash bechamel sauce is really unique and is a fun deviation from your standard tomato based lasagna sauce.  Give yourself a bit of time to prepare this - there are quite a few steps. However, I promise the end results are worth it and your family will thank you for the effort. Definitely a cold weather, cozy, comfort-food type of dinner. Enjoy! 

Oh and P.S. - I used gluten-free lasagna noodles - super delicious! Jovial is a great brand!
Here is the recipe straight from Cooking Lights' website:
This serves 6 people with one piece each

  • 3 cups cubed peeled butternut squash
  • 1 cup plus 1 tablespoon organic vegetable broth, divided
  • 1 cup fat-free milk
  • 4 garlic cloves
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Dash of ground nutmeg
  • 2 ounces cave-aged Gruyère cheese, shredded (about 1/2 cup)
  • 3 ounces part-skim mozzarella cheese, shredded (about 3/4 cup), divided
  • 1 tablespoon olive oil
  • 1 small onion, chopped (about 3/4 cup)
  • 1 pound sliced cremini mushrooms
  • 1 bunch Swiss chard, trimmed and very thinly sliced (about 5 cups) <I used kale, stems removed. I think fresh spinach would work nicely, too>
  • 3 tablespoons pine nuts, toasted and chopped
  • Cooking spray
  • Package of lasagna noodles, cooked <I have never ever cooked my lasagna noodles, they get cooked in the oven by the what you want to do, but I put mine on dry>
  • 3/4 cup part-skim ricotta cheese
  • 1 ounce finely grated fresh Parmigiano-Reggiano cheese (about 1/4 cup)

1. Preheat oven to 375°.

2. Combine squash, 1 cup broth, milk, and garlic in a medium saucepan; bring to a boil. Reduce heat to medium; simmer until squash is tender (about 20 minutes). Remove from heat.

3. Place squash mixture in a blender. Add salt, pepper, and nutmeg. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Place blended squash mixture in a bowl; add Gruyère cheese and 1.5 ounces mozzarella cheese, stirring until cheese melts and mixture is smooth.

4. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion and mushrooms; cook 7 minutes or until browned and liquid evaporates. Add chard and remaining 1 tablespoon broth. Cover and cook 2 minutes or until chard wilts. Place chard mixture in a fine sieve; drain 5 minutes. Place chard mixture in a bowl. Add pine nuts; toss to combine.

5. Spread 1/2 cup squash sauce in bottom of a broiler-safe 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Arrange 3 noodles over sauce; top with half of chard mixture. Dollop ricotta cheese on top of chard. Spread half of remaining sauce over top. Arrange 3 noodles over sauce. Top with remaining chard mixture; top with remaining sauce. Sprinkle evenly with remaining 1.5 ounces mozzarella cheese and Parmigiano-Reggiano cheese. Cover with foil coated with cooking spray. Bake at 375° for 35 minutes. Uncover and bake an additional 10 minutes or until bubbly.

6. Preheat broiler to high. (Keep lasagna in oven.)

7. Broil lasagna 3 minutes or until cheese is golden brown. Remove from oven; let stand 10 minutes.

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