Roasted Vegetable Lasagna Recipe

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Ingredients:

Serving

1 medium butternut squash (about 2 lb)
1/2 large sweet potato, cut into 1/2
3 tbsp olive oil, divided
3 cups sliced leeks (about 5 medium)
1 red bell pepper , cut into thin strips
4 cups milk
4 garlic cloves, halved
3 tbsp butter or margarine
1/4 cup all-purpose flour
1 tsp salt
1/2 tsp pepper
9 dried precooked lasagna noodles
1 cup grated asiago cheese
1 cup whipping cream
1/2 cup grated parmesan cheese

Directions:

Microwave butternut squash at HIGH 2 minutes (This step softens squash for slicing). Cut squash in half lengthwise; remove and discard seeds. Peel squash, and cut into 1/2 cubes. Set aside 3 cups cubed squash; reserve any remaining squash for another use.
Combine 3 cups squash, sweet potato, and 2 tablespoons olive oil on a large rimmed baking sheet. Bake at 450° for 10 minutes.
Meanwhile, combine leeks, bell pepper, and remaining 1 tablespoon oil in a large bowl. Add to partially roasted squash mixture, stirring gently. Bake at 450° for 20 minutes or until vegetables are tender, stirring after 15 minutes. Return roasted vegetables to bowl; set aside.
Combine milk and garlic in a large saucepan; bring just to a boil. Reduce heat, and simmer, uncovered, 10 minutes. Remove and discard garlic.
Melt butter in a large saucepan over medium heat; whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in warm milk; cook over medium-high heat, whisking constantly, 12 to 13 minutes or until slightly thickened. Remove from heat; stir in salt and pepper. Add to roasted vegetables, stirring gently.
Spoon 1 cup vegetable mixture into a lightly greased 13 x 9 baking dish. Top with 3 lasagna noodles; spread half of remaining vegetable mixture over noodles, and sprinkle with 1/2 cup Asiago cheese. Repeat procedure with 3 noodles, remaining vegetable mixture, and remaining Asiago cheese. Break remaining 3 noodles in half and lay on top of casserole. (Breaking the noodles keeps them from curling up.)
Beat cream at high speed with an electric mixer until soft peaks form. Spread whipped cream over noodles; sprinkle with Parmesan cheese. Bake, covered, at 350° for 30 minutes. Uncover and bake 13 more minutes or until golden and bubbly. Let stand 15 minutes before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	411.61 Kcal (1723 kJ)
Calories from fat	213.96 Kcal
		% Daily Value*
Total Fat	23.77g	37%
Cholesterol	56.16mg	19%
Sodium	933.77mg	39%
Potassium	756.93mg	16%
Total Carbs	31.91g	11%
Sugars	10.98g	44%
Dietary Fiber	3.55g	14%
Protein	19.51g	39%
Vitamin C	43.4mg	72%
Vitamin A	1.6mg	55%
Iron	8.3mg	46%
Calcium	660.8mg	66%

Amount Per 100 g
Calories	113.21 Kcal (474 kJ)
Calories from fat	58.85 Kcal
		% Daily Value*
Total Fat	6.54g	37%
Cholesterol	15.45mg	19%
Sodium	256.83mg	39%
Potassium	208.19mg	16%
Total Carbs	8.78g	11%
Sugars	3.02g	44%
Dietary Fiber	0.98g	14%
Protein	5.37g	39%
Vitamin C	11.9mg	72%
Vitamin A	0.5mg	55%
Iron	2.3mg	46%
Calcium	181.7mg	66%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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