Vegetable Lasagna with Butternut Béchamel

Photo by Joanmarie J.

PREP TIME

36

minutes

TOTAL TIME

94

minutes

SERVINGS

--

servings

PREP TIME

36

minutes

TOTAL TIME

94

minutes

SERVINGS

--

servings

Ingredients

  • 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)

  • 3

    tablespoons pine nuts, toasted and chopped

  • Cooking spray

  • 6

    whole-wheat lasagna noodles (such as Bionaturae), cooked

  • 3/4

    cup part-skim ricotta cheese

  • 1

    ounce finely grated fresh Parmigiano-Reggiano cheese (about 1/4 cup)

Directions

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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