This recipe is so good you won't even miss the meat! If you wanted to add meat I would bet on an organic sage sausage being a fabulous addition! Recipe from the cookbook "Spilling The Beans".
Filling:
1 medium butternut squash, peeled and chopped into 1/2 inch chuncks
1 garlic bulb, cloves separated and peeled
olive oil for cooking
1 large onion, finely chopped
1 tbsp. butter
2 cups sliced mushrooms
1 sprig fresh rosemary leaves pulled off the stem and chopped
salt and pepper to taste
1/4 cup flour
4 cups milk
2 cups cooked white beans or one 15 oz. can
1/2 cup Parmesan cheese
9 sheets whole wheat lasagna noodles, cooked
2-4 cups mozzarella cheese
Preheat the oven to 450`
Spread the squash and garlic out in a single layer on a rimmed baking sheet and drizzle with oil, toss with your hands to coat well. Sprinkle with salt and pepper and roast for about 20 minutes, until tender and turning golden on the edges.
Meanwhile in a large skillet, heat a drizzle of oil over med-high heat and saute the onion for 3-4 minutes, until soft. Add the butter, mushrooms, and rosemary. Season with salt and pepper and cook for about 10 more minutes, until the mushrooms have released their liquid, the moisture cooks off, and everything is starting to turn golden.
Sprinkle with flour overtop and cook for a minute, then add the milk, stirring as you pour it in, and bring the mixture to a boil. Reduce the heat and simmer for about 10 minutes, until thickened. Stir in the beans and Parmesan cheese.
Reduce the oven temp to 425`.
Spray a 9x13 inch pan with non-stick spray. Put a spoonful of sauce into the bottom and spread it around, then add a row of 3 noodles. Top with 1/3 the roasted squash and a third of the sauce and a little mozzarella cheese. Repeat 2 more times and cover with foil and bake for 30 minutes. Remove the foil and top with more cheese and bake uncovered for another 30 minutes until golden and bubbly. Let rest for 10-20 minutes and then serve.
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