Winter Squash Lasagna with Brown Butter Béchamel
With layers of creamy, spiced squash and a double dose of cheese, no one will even notice the absence of meat.
Ingredients
- 2 sm. butternut squash (about 4 lbs. total), peeled, seeded and cut into 1/4-in.-thick slices
- 2 Tbsp. olive oil
- 1/4 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1/2 cup (1 stick) butter
- 1/2 cup all-purpose flour
- 5 cups low-fat (1%) milk
- 2 cloves garlic, finely chopped
- 8 med. leaves sage, finely chopped, plus leaves for garnish
- 1 cup grated Pecorino cheese
- 12 no-boil lasagna noodles
- 2 cups shredded Mozzarella cheese
- Chopped toasted hazelnuts, for garnish
Instructions
- Preheat oven to 450 degrees F. In large bowl, toss squash slices with oil, cinnamon, nutmeg and 1/4 teaspoon salt; arrange squash in single layers on 2 large rimmed baking sheets. Roast 40 minutes or until tender, switching racks halfway through. Reset oven temperature to 375 degrees F.
- Meanwhile, in 4-quart saucepan, heat butter on medium 6 to 8 minutes or until browned and fragrant, swirling often. Stir in flour. Reduce heat to medium-low. Cook 1 minute, stirring. Gradually whisk in milk until smooth. Add garlic and chopped sage. Heat to boiling on high, stirring constantly. Reduce heat; simmer 5 minutes or until thickened, stirring. Stir in pecorino and 3/4 teaspoon salt. Remove from heat.
- On bottom of greased 3-quart baking dish, arrange 3 or 4 noodles in single layer, breaking to fit if necessary; top with 1/3 of squash. Spread 1/3 of cream sauce over squash, then top with 1/3 of mozzarella. Repeat layering twice. Cover tightly with foil. Bake 50 minutes. Remove foil. Bake, uncovered,10 to 20 minutes or until top is golden and pasta is tender. Broil on High 2 minutes or until top is deep golden brown. Let stand at least 10 minutes before serving. Garnish with hazelnuts and sage leaves.
Nutrition
Calories: 455kcalCarbohydrates: 46gProtein: 19gFat: 23gSaturated Fat: 12gFiber: 4g
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