Roasted Butternut Squash Lasagna
Author: Marla Hingley
Prep time: 20 mins
Cook time: 1 hour
Total time: 1 hour 20 mins
A totally different lasagna experience - rich, creamy, and filled with a slight sweet nutty flavor. Sure to become your new favorite! Add some diced chicken or gluten free pancetta if you want to add a bit more protein.
Ingredients
  • 1 butternut squash, peeled, seeded, thinly sliced
  • 1 onion, thinly sliced
  • 1 Tbsp olive oil
  • Salt and peper
Béchamel Sauce
  • 2 Tbsp butter or margarine
  • 10 sage leaves
  • ¼ cup GF flour blend
  • 4 cups whole milk
  • Pinch nutmeg
Lasagna
  • 3 cups cheese, grated (mixture of fontina, mozzarella, parmesan)
  • 1 Tbsp GF flour
  • 9 GF lasagna noodles (or more depending on pan size)
Instructions
  1. 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.
  2. 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.
  3. Boil the noodles until half done, about 7 minutes. Drain, rinse and lay out flat on a clean towel.
  4. In a large bowl, toss cheese with flour and set aside.
  5. 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.
  6. Cover top with foil and bake at 425°F for about 45 minutes. Remove foil and broil top until cheese is browned.
Notes
You can use low fat milk in place of the whole milk, but if you're finding the sauce not thickening up, stir in a mixture of 1 Tbsp cornstarch + 1 Tbsp cold water.
Recipe by Gluten Free Club at https://www.glutenfreeclub.com/butternut-squash-lasagna/