Parmesan and Root Vegetable Lasagna |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Wash the pan well before using it again to cook the strained milk mixture—that ensures a silken sauce. Ingredients:
6 cups (1/2-inch) cubed peeled butternut squash (about 2 1/2 pounds) |
2 1/4 cups (1/2-inch) cubed peeled sweet potato (about 1 pound) |
2 cups coarsely chopped onion, divided |
1 tablespoon olive oil |
cooking spray |
4 cups 1% low-fat milk |
1/8 teaspoon ground nutmeg |
1/8 teaspoon ground cinnamon |
1 bay leaf |
1.5 ounces all-purpose flour (about 1/3 cup) |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 1/4 cups (5 ounces) grated parmigiano-reggiano cheese |
9 packaged no-boil lasagna noodles |
1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese |
Directions:
1. Preheat oven to 450°.
2. Combine squash, potato, 1 cup chopped onion, and oil in a roasting pan coated with cooking spray, tossing to coat vegetables. Bake at 450° for 30 minutes or until vegetables are tender, stirring once; set aside.
3. Combine remaining 1 cup onion, milk, nutmeg, cinnamon, and bay leaf in a medium saucepan over medium-high heat; bring to a simmer. Remove from heat; let stand 15 minutes. Strain milk mixture through a fine sieve over a bowl; discard solids. Return milk mixture to pan. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Add flour, salt, and pepper to milk mixture, stirring with a whisk. Cook over medium heat 10 minutes or until thick, stirring frequently with a whisk. Remove from heat; stir in Parmigiano-Reggiano cheese.
4. Preheat oven to 375°.
5. Spread 1/2 cup milk mixture in bottom of a 13 x 9–inch baking dish coated with cooking spray. Arrange 3 noodles over milk mixture; top with half of squash mixture, 1/2 cup mozzarella, and 1 cup milk mixture. Repeat layer with noodles, squash mixture, mozzarella, and milk mixture. Top with remaining 3 noodles. Spread remaining milk mixture over noodles, and sprinkle with remaining 1/2 cup mozzarella. Cover with foil coated with cooking spray. Bake at 375° for 30 minutes. Uncover and bake an additional 20 minutes. Let stand 10 minutes.
6. Wine note: Root vegetables are best with earthy wine varietals like tempranillo, pinot noir, and sangiovese. Try this with a Spanish Rioja, which is made from tempranillo. Try Conde de Valdemar Rioja Crianza 2004 (about $15). Crianza is the Rioja term used for simple weeknight wines. —Karen MacNeil
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