Another squash lasagna:
from:
Meatless Monday: Thanksgiving-Worthy Lasagna - Kim O'Donnel - Licking Your Chops - True/Slant
Vegetarian Thanksgiving Lasagna
Adapted from “Vegetarian Suppers” by Deborah Madison
Ingredients
3 1/2 cups milk
Aromatics: 1 each: garlic clove, slice onion, bay leaf, parsley sprig
4 garlic cloves
Approximately 20 fresh sage leaves (or 1 1/2 tablespoons dried)
1/2 cup fresh parsley leaves
2 tablespoons olive oil
1 large butternut squash (approximately 3 pounds), peeled, seeded and diced
1 medium onion, diced
1 cup walnuts or hazelnuts, finely chopped
3 1/2 tablespoons unsalted butter
3 ˝ tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon grated nutmeg
1 8-ounce package no-boil lasagna noodles
1 cup grated Gruyere
1 cup grated Parmigiano-Reggiano
Method
Grease a 9×13 baking dish.
In a small pot, gently heat milk with aromatics. When it’s nearly boiling, cover pot, turn off heat and let stand.
Chop the four garlic cloves along with the sage and parsley, and set aside.
Heat oil in a wide skillet. Add diced squash and onion and cook over high heat, stirring frequently, about 15 minutes. Reduce heat and continue cooking, until squash is fairly tender, about 10 minutes. Add garlic-herb mixture and nuts. Stir and cook for a few minutes more. Season with salt and pepper to taste and turn off heat.
Preheat oven to 375 degrees.
Make bechamel sauce: Melt butter in a medium saucepan and stir in flour. Roux will form quickly; cook for about 1 minute, constantly stirring. Pour milk over a strainer into roux, whisking. Lower heat and cook, stirring with a wooden spoon, until sauce thickens, about 15-20 minutes. Season with the ˝ teaspoon salt and nutmeg. KOD note: If béchamel sauce is not your thing, season and heat 3 ˝ cups tomato puree.
Assemble lasagna: Spread 1/2 cup of bechamel (or tomato puree) on the surface of the baking dish. Lay three or four noodles on top. Cover with half the squash mixture, 1 cup of the sauce, half the Gruyere, one third of the Parmigiano.
Repeat, beginning with noodles, finishing with a third layer of noodles. Spread remaining sauce on top, plus remaining Parmigiano.
Seal pan with a foil tent. (At this point, lasagna may be kept in fridge one day in advance.)
Bake for 40 minutes, then remove foil and continue baking until bubbly and golden, at least 10 minutes more. Remove from oven and let rest before serving.
Feeds at least six.