Parmesan and Root Vegetable Lasagna

Name: Parmesan and Root Vegetable Lasagna
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Mediterranean, Italian, European
Ingredients: 1 bay leaf; 0 teaspoons freshly ground black pepper; 1 liters (1/2-inch) cubed peeled butternut squash (about 2 1/2 pounds); 79 milliliters 1.5 ounces all-purpose flour (about; 0 teaspoons ground cinnamon; 0 teaspoons ground nutmeg; 946 milliliters 1% low-fat milk; 1 Tbsp olive oil; 473 milliliters coarsely chopped onion, divided; 9 packages d no-boil lasagna noodles; 142 grams 1/4 cups grated Parmigiano-Reggiano cheese; 170 grams 1/2 cups shredded part-skim mozzarella cheese; 1 teaspoons salt; 532 milliliters (1/2-inch) cubed peeled sweet potato (about 1 pound)

You can never have too many main course recipes, so give Parmesan and Root Vegetable Lasagnan a try. This recipe serves 10. One portion of this dish contains about 67g of protein, 16g of fat, and a total of 1753 calories. Head to the store and pick up bay leaf, ground nutmeg, d no-boil lasagna noodles, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Preheat oven to 45

Equipment you will use

Oven

Combine squash, potato, 1 cup chopped onion, and oil in a roasting pan coated with cooking spray, tossing to coat vegetables.

Ingredients you will need

Cooking Spray

Vegetable

Potato

Squash

Onion

Cooking Oil

Equipment you will use

Roasting Pan

Bake at 450 for 30 minutes or until vegetables are tender, stirring once; set aside.

Ingredients you will need

Vegetable

Equipment you will use

Oven

Combine remaining 1 cup onion, milk, nutmeg, cinnamon, and bay leaf in a medium saucepan over medium-high heat; bring to a simmer.

Ingredients you will need

Bay Leaves

Cinnamon

Nutmeg

Onion

Milk

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Sauce Pan

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.

Ingredients you will need

All Purpose Flour

Milk

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Measuring Cup

Knife

Sieve

Bowl

Frying Pan

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.

Ingredients you will need

Pepper

All Purpose Flour

Milk

Salt

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Whisk

Remove from heat; stir in Parmigiano-Reggiano cheese.

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Parmigiano Reggiano

Cheese

Preheat oven to 37

Equipment you will use

Oven

Spread 1/2 cup milk mixture in bottom of a 13 x 9inch 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.

Ingredients you will need

Cooking Spray

Mozzarella

Pasta

Spread

Squash

Milk

Equipment you will use

Baking Pan

Spread remaining milk mixture over noodles, and sprinkle with remaining 1/2 cup mozzarella. Cover with foil coated with cooking spray.

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Cooking Spray

Mozzarella

Pasta

Spread

Milk

Equipment you will use

Aluminum Foil

Bake at 375 for 30 minutes. Uncover and bake an additional 20 minutes.

Equipment you will use

Oven

Let stand 10 minutes.

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

Ingredients you will need

Root Vegetable