http://zurving.net/mediawiki2/index.php?action=history&feed=atom&title=Dinner%2Fbutternut_squash_lasagna 2026-04-10T10:54:58Z Revision history for this page on the wiki MediaWiki 1.26.2 http://zurving.net/mediawiki2/index.php?title=Dinner/butternut_squash_lasagna&diff=524&oldid=prev 2013-12-28T13:39:57Z

<p>Created page with &quot;Serves: 6-8 Active Time: 35 minutes Total Time: 2 hours From: Food Network Magazine (http://www.foodnetwork.com/recipes/food-network-kitchens/roasted-butternut-squash-lasagna-...&quot;</p> <p><b>New page</b></p><div>Serves: 6-8<br /> <br /> Active Time: 35 minutes<br /> <br /> Total Time: 2 hours<br /> <br /> From: Food Network Magazine (http://www.foodnetwork.com/recipes/food-network-kitchens/roasted-butternut-squash-lasagna-recipe/index.html)<br /> <br /> =Ingredients=<br /> ==For the vegetables:==<br /> <br /> 1 butternut squash, peeled and cut into 1/2-inch cubes<br /> <br /> 2 tablespoons extra-virgin olive oil<br /> <br /> Kosher salt<br /> <br /> 1 onion, halved and sliced<br /> <br /> ==For the bechamel:==<br /> <br /> 2 tablespoons unsalted butter<br /> <br /> 10 sage leaves<br /> <br /> 1/4 cup all-purpose flour<br /> <br /> 4 cups whole milk<br /> <br /> <br /> Pinch of freshly grated nutmeg<br /> <br /> ==For the lasagna:==<br /> <br /> Unsalted butter, for the baking dish<br /> <br /> 1 cup grated fontina cheese (about 4 ounces)<br /> <br /> 1 cup grated low-moisture mozzarella cheese (about 4 ounces)<br /> <br /> 1 cup grated parmesan cheese (about 4 ounces)<br /> <br /> 1 tablespoon all-purpose flour<br /> <br /> 9 no-boil lasagna noodles<br /> <br /> =Directions=<br /> <br /> == Step 1 ==<br /> Make the vegetables: Preheat the oven to 425 degrees F. Toss the squash with 1 tablespoon olive oil on a baking sheet; season with salt. Toss the onion with the remaining 1 tablespoon olive oil on a separate baking sheet; season with salt. Roast, rotating the baking sheets once, until the vegetables are tender, 18 to 20 minutes; set aside. Reduce the oven temperature to 350 degrees F.<br /> <br /> == Step 2 ==<br /> Meanwhile, make the bechamel: Melt the butter in a medium saucepan over medium heat. Add the sage and cook 1 minute. Whisk in the flour until smooth; cook, whisking, until the flour is lightly golden but not brown, about 2 minutes. Gradually whisk in the milk until smooth. Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally, until thickened, about 5 minutes. Stir in the nutmeg.<br /> <br /> == Step 3 ==<br /> Assemble the lasagna: Butter a 9-by-13-inch baking dish. Toss the cheeses and the flour in a bowl; set aside 1/2 cup for topping. Evenly coat the bottom of the dish with 1/2 cup of the bechamel. Lay 3 noodles side by side on top. Cover with one-third of the remaining bechamel. Sprinkle with half of the remaining cheese mixture, then top with half of the vegetable mixture. Arrange 3 more noodles on top and repeat the layers (bechamel, cheese, vegetables). Top with the remaining 3 noodles, then cover with the remaining bechamel; sprinkle with the reserved 1/2 cup cheese.<br /> <br /> == Step 4 ==<br /> Loosely cover the dish with foil and bake until bubbly, about 45 minutes. Turn on the broiler. Uncover the lasagna and broil until browned, about 2 minutes. Let stand 15 minutes before serving.</div>

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