GUEST POST: Aunt Kathi´s Butternut Squash Veggie Lasagna with White Sauce

July 11, 2010 § Leave a comment

A couple of weeks ago, my aunt Kathi had a few friends come over for a meal on a rainy day.  In her kitchen she had a small butternut squash, spinach and other ingredients on hand, so she combined 3 recipes into one and came up with this killer lasagna.  Kathi often experiments with vegan meals, and while this one isn´t strictly dairy-free, you´ll notice that the amount of cheese is quite minimal.  She also noted that she, like me, can´t stand to dirty every pot in the kitchen, so she combined her steps in the simplest way, to ease cooking and clean up.  I cannot wait to try this recipe when I get back to my kitchen and when butternut squash start popping out of my garden!  Bon Appetit!

Ingredients:
2 cups butternut squash, chopped in bite-sized pieces
2 cups portobello mushroom
1 cup crimini mushrooms
2 cups fresh spinach
½ cup walnuts
¼ cup sun-dried tomatoes
¼ cup golden raisins
¼ small onion
lots of garlic
1 small, green zucchini
½ red pepper
½ green pepper
3 cups lactose free milk
1/3 cup flour
2 tablespoons butter
pepper/nutmeg/salt to taste
½ cup Parmesan cheese
½ cup mozzarella cheese
3 oz goat cheese  (1/4 of 11 oz tube)
12 lasagna noodles

Instructions:

Step 1:  Roast veggies

Place cut butternut squash, portabella mushrooms, sliced green zucchini and garlic (4 cloves or so) into roasting pan, rubbed with just a touch of olive oil, and bake for about 30 minutes in 375 oven.  While roasting, take sun-dried tomatoes, raisins and walnuts and soak in 1 cup of water. When veggies are cooked and slightly crisp,  drain tomato & raisin mixture and combine with roasted vegetables.

Step 2: Make white sauce and sauté the rest of the veggies

Next, take a pan (that will be used later for the white sauce) and add washed spinach (with a bit of water), onions and crimini mushrooms.  Sauté in the water for about 7 minutes, until vegetables soften and become aromatic.  Remove veggies and add to mixture of roasted vegetables.  To create the sauce or roux, add 2 tablespoons of butter to the now-empty pan and melt on medium heat.  Mix in the flour, seasonings and the Parmesan cheese (reserving about 1 tablespoon of Parmesan for the top for later), and add the milk slowly, so it won’t lump up.  Keep stirring until all lumps are gone.  Add goat cheese and mozzarella into this white sauce – reserve just a touch of mozzarella for the top.

Step 3: Make noodles and combine

Boil noodles according to packaging instructions and layer them into a pan, 4 across.  Split the veggie mixture into 3rds.  Put some of the white/cheese sauce onto the noodles followed by a third of the veggies. Repeat these steps for the second layer.  On top of the third and final layer, sprinkle a touch of parmesan and mozzarella.

Cover with foil and bake in a 375 degree oven for one hour.  Let sit before eating; if necessary, reheat for a meal later in the day.

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