Roasted Butternut Squash Lasagna — Meatless Monday

by in Recipes, November 4th, 2013

Roasted Butternut Squash LasagnaWhile some vegetarian lasagnas consist of little more than pasta with everyday tomato sauce and mozzarella cheese, there are indeed ways to dress up the family-friendly casserole to take advantage of bold flavors and seasonal ingredients. Instead of traditional marinara sauce, for example, experiment with no-cook pesto or a creamy cheese sauce, and incorporate fresh produce like good-for-you cauliflower, earthy mushrooms or bell peppers for added taste and texture. Food Network Magazine follows suit in its top-rated recipe for Roasted Butternut Squash Lasagna (pictured above), a hearty pasta bake made with in-season squash and comforting bechamel sauce.

The trick to making this lasagna lies in its assembly. After roasting butternut squash with onions until it’s sweet and tender, begin building the layers of ingredients: first, a sage-laced cream sauce, then noodles, more sauce, a trio of Italian cheeses and finally the prepared veggies. This pattern will continue until the casserole dish is nearly overflowing with fall-fresh flavors and rich cheesiness, at which point you can bake the lasagna until it’s warm, bubbly and browned on top. Once the lasagna is cooked, it’s best to let it rest for about 15 minutes before serving; this will help the sauce thicken and ensures that the pasta keeps its shape instead of oozing out when sliced.

Get the Recipe: Roasted Butternut Squash Lasagna from Food Network Magazine

Meatless Monday, an international movement, encourages people everywhere to cut meat one day a week for personal and planetary health. Browse more Meatless Monday recipes.

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Comments (1)

  1. Carly says:

    Can this be assembled and then frozen, and baked off before serving?

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