On my girls trip last month, we ate a delicious roasted veggie lasagna. I tried to recreate it as best as I could because it was such a nice change of pace from a traditional lasagna with a red sauce. A lot of my blogging buddies do “meatless” Monday every week, so with today being Monday I thought I would post this. I have never much been into the Meatless Monday routine, not because I am anti-“meatless meals” — I just don’t plan that far in advance. Who knows if I will want to skip meat on Monday? I will admit that we have cut our beef consumption in the last couple of years, eating more chicken and fish, but we still don’t eat many dinners that are just veggies. However, even the meat eaters in my house liked this lasagna. It is perfect for a dinner party where you need a Vegetarian option.
The tip to soak the lasagna noodles comes from Ina Garten, and I think it is just brilliant. I have always hated boiling lasagna noodles because they always seem to tear on me. I also don’t really care for the texture of the no-boil lasagna noodles, too thin and chewy. If you don’t mind them, by all means use the no-boil noodles.
- 9 dried lasagna noodles (I used whole wheat)
- 3 tablespoon olive oil, divided
- 3 cups diced butternut squash, diced into ½" cubes
- 1 cup diced sweet potato, diced into ½" cubes
- 3 cups thinly sliced leeks or sweet onion (I used a combination)
- 1 red bell pepper, cut into thin strips
- 1½ cups yellow neck squash, diced into ½" half moons
- 4 tablespoons butter
- 2 cloves garlic, (1 teaspoon) minced
- ⅓ cup flour
- 4 cups milk (room temperature)
- 1 cup heavy whipping cream (room temperature)
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 cup freshly grated Parmesan cheese
- 1 cup (4 ounces) Five Blend Italian Cheese
- Preheat the oven to 450 degrees.
- Place the dried lasagna noodles in a glass 9 x 13 inch pyrex dish. Pour very hot water over the noodles and let them soak while the veggies are roasting.
- Combine the diced butternut squash and sweet potato on a large rimmed baking sheet. Pour 2 tablespoons of olive oil over the vegetables and mix.
- Roast in the oven for 15 minutes.
- Remove the pan from the oven and add the leeks/sweet onion, red bell pepper and yellow squash. Pour the other tablespoon of olive oil over the vegetables and mix. Return to the oven and continue roasting for 20 more minutes, stirring a couple of times.
- Meanwhile, while the veggies are roasting melt the butter in a large saucepan over medium heat. Add the garlic and saute for about 1 minute until fragrant. Whisk in the flour and continue cooking for 1-2 minutes until bubbly. Slowly add the milk and heavy whipping cream and bring to a gentle simmer, and let cook about 10-12 minutes until slightly thickened. Be sure to whisk constantly so it doesn't scorch.
- Remove the white sauce from the heat and stir in the nutmeg, salt, pepper and Parmesan cheese. Remove the veggies from the oven and stir into the white sauce. Reduce the oven heat to 350 degrees.
- Remove the lasagna noodles from the water and lay flat to drain.
- Place 1 cup of the white sauce with veggies in a lightly greased 9 x 13" pyrex dish. Place 3 of the lasagna noodles in the dish. Cover with ⅓ of the remaining white sauce with veggies. Repeat the layers 2 more times, ending with the white sauce with veggies. Sprinkle with 1 cup Five Blend Italian Cheese.
- Bake covered in the 350 degree oven for 35 minutes. Uncover and bake for 15 more minutes until cheese is golden brown and lasagna is bubbly. Let stand for 10 minutes before serving.
Recipe adapted from Southern Living
Linked to the following link parties:
Our very own Weekend Potluck
Walking on Sunshine Foodie Friends Friday Link Party
Six Sisters’ Stuff Strut Your Stuff Saturday
Everyday Mom’s Meals Church Supper
Gooseberry Patch Meatless Meals Recipe Round Up