Vegetable Lasagna With Butternut Béchamel Recipe

Name: Vegetable Lasagna With Butternut Béchamel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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 Gruyere 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)

Servings: persons

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 Gruyere 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)

1
Preheat oven to 375u00b0.
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 Gruyere cheese and 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 5 ounces mozzarella cheese and Parmigiano-Reggiano cheese. Cover with foil coated with cooking spray. Bake at 375u00b0 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.

2330

kcal

Calories

171

Fat

158

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3 cups cubed peeled butternut squash, 1 cup plus 1 tablespoon organic vegetable broth, divided, 1 cup fat-free milk, 4 garlic cloves, and more.

Yes, Vegetable Lasagna With Butternut Béchamel falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Lasagna With Butternut Béchamel

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