Forget what you think lasagna should look and taste like. This version replaces the tomato sauce with a creamy béchamel sauce, and uses thinly sliced butternut squash in place of the meat. If you did want meat, you could always add some diced chicken or gluten free pancetta or bacon.
Try to slice the squash and onions as thin as possible – 1/8″. A handheld slicer like this one is perfect for the job – and is definitely one of my most used tools in the kitchen. Add the sliced squash and onions into a bowl and toss with some oil. Then lay them out on a parchment lined baking sheet – its ok if they are overlapping.
Once you’ve made the béchamel sauce, partially boiled the lasagna noodles, and mixed the cheese with some flour (this helps to thicken the mixture as it cooks), get everything laid out so its ready to assemble.
Start by adding some sauce to the bottom of the pan, add layer of noodles, 1/2 of the roasted veggies, 1/3 of the cheese, and 1/4 of the sauce. Repeat, then end with a layer of noodles, some sauce and the last of the cheese. Cover and bake until hot!
|Roasted Butternut Squash Lasagna|| |
- 1 butternut squash, peeled, seeded, thinly sliced
- 1 onion, thinly sliced
- 1 Tbsp olive oil
- Salt and peper
- 2 Tbsp butter or margarine
- 10 sage leaves
- ¼ cup GF flour blend
- 4 cups whole milk
- Pinch nutmeg
- 3 cups cheese, grated (mixture of fontina, mozzarella, parmesan)
- 1 Tbsp GF flour
- 9 GF lasagna noodles (or more depending on pan size)
- Use a mandolin to slice the veggies as thin as you can get them - ⅛ is best. Toss with oil and place on a parchment lined baking sheet in (its ok if they are overlapping) , sprinkle with salt and pepper. Bake at 425°F until tender, about 20 minutes. Set aside.
- For sauce, in a saucepan, melt butter. Add sage leaves and cook about 1 minute, breaking leaves up as they cook. Whisk in the flour, stirring for about 1 minute to cook the flour. Slowly pour in the milk, a bit at a time, until the flour mixture blends smoothly into the milk. Bring to a boil, then reduce and simmer until thickened, about 10 minutes. Stir in the nutmeg, and season to taste with salt and pepper. Set aside.
- Boil the noodles until half done, about 7 minutes. Drain, rinse and lay out flat on a clean towel.
- In a large bowl, toss cheese with flour and set aside.
- Grease a 9x13” baking dish and start to assemble the lasagna. Add ¼ of sauce into bottom of the dish, cover with 3 noodles, add half of the roasted veggies, ⅓ of the cheese, and ¼ of the sauce. Repeat, then finish with a layer of noodles a bit of sauce and the remaining cheese.
- Cover top with foil and bake at 425°F for about 45 minutes. Remove foil and broil top until cheese is browned.