ROASTED BUTTERNUT SQUASH LASAGNA WITH CANNELLINI BEANS

facebook share image   twitter share image   pinterest share image   E-Mail share image



Roasted Butternut Squash Lasagna With Cannellini Beans image

Make and share this Roasted Butternut Squash Lasagna With Cannellini Beans recipe from Food.com.

Provided by BB2011

Categories     < 4 Hours

Time 1h45m

Yield 1 lasagna, 9 serving(s)

Number Of Ingredients 19

1 butternut squash, peeled and diced
1 tablespoon olive oil
1 tablespoon butter
2 carrots, peeled and diced
1 onion, diced
2 celery ribs, diced
6 garlic cloves, minced
2 teaspoons fresh thyme, chopped
2 teaspoons fresh oregano, chopped
1 (15 ounce) can cannellini beans
1/2 cup white wine
4 ounces mozzarella cheese
3 ounces ricotta cheese
1 (9 ounce) package no-boil lasagna noodles
5 tablespoons butter
1/4 cup flour
3 cups milk
2 teaspoons salt
1/2 teaspoon ground nutmeg

Steps:

  • Peel and dice the butternut squash. Toss with salt, pepper, and olive oil. Place pieces on a cookie sheet covered in tinfoil with non-stick spray and roast at 400F for 40 minutes, or until squash is tender.
  • About 10 minutes before the squash is done, melt the butter in a Dutch oven over medium heat. Add the onions, celery, carrots, and stir for 2 to 3 minutes. Stir in the thyme and oregano.
  • Add the garlic and cook for an additional 5 minutes.
  • Add the chopped roasted butternut squash and about 1/4 of the beans with their liquid. Mash this mixture together and then add the rest of the beans to the Dutch oven.
  • Pour in the white wine, and add a bit of water if you think it needs to be thinner. Reduce heat to low, and simmer while you make the béchamel.
  • In another pot, melt the butter for the béchamel. Over medium heat, add the flour and whisk until smooth. Stir regularly until the mixture turns golden brown, about 6 to 7 minutes.
  • Heat the milk in a separate pan until it is just about to boil. Whisk the milk into the butter mixture until the sauce is smooth.
  • Bring to a boil and cook for 30 seconds longer. Remove from the heat and season with salt and nutmeg.
  • To assemble: Preheat the oven to 375°F.
  • Brush a 9-by-13-inch glass baking dish with melted butter.
  • Layer the ingredients in this order: béchamel, pasta, butternut squash filling, and cheese. You should make 3 to 4 layers of pasta, finishing with béchamel and 1/4 cup of the mozzarella and ricotta sprinkled over the top.
  • Bake in the oven for 45 minutes, until the top is golden brown and bubbling.
  • Remove from the oven, allow to cool for 20 minutes, slice, and serve.

Nutrition Facts : Calories 351, Fat 16.7, SaturatedFat 9.5, Cholesterol 46.7, Sodium 724.3, Carbohydrate 37.8, Fiber 6.5, Sugar 4.6, Protein 13.4

There are no comments yet!