Roasted Vegetable Lasagna

Name: Roasted Vegetable Lasagna
Prep time: 2 h 18 min
Cook time: 2 h 18 min
Total time: 2 h 18 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters grated Asiago cheese; 3 Tbsps butter or margarine; 907 grams medium butternut squash (about; 59 milliliters all-purpose flour; 4 garlic cloves, halved; 9 dried precooked lasagna noodles; 710 milliliters sliced leeks (about 5 medium); 946 milliliters milk; 3 Tbsps olive oil, divided; 118 milliliters grated Parmesan cheese; 1 teaspoons pepper; 1 red bell pepper, cut into thin strips; 1 teaspoon salt; 1 larges sweet potato, cut into 1/2; 237 milliliters whipping cream

Roasted Vegetable Lasagna might be just the main course you are searching for. This recipe makes 8 servings with 551 calories, 18g of protein, and 30g of fat each. This recipe covers 26% of your daily requirements of vitamins and minerals. If you have whipping cream, olive oil, sweet potato, and a few other ingredients on hand, you can make it. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert. From preparation to the plate, this recipe takes around 2 hours and 18 minutes. This recipe is typical of Mediterranean cuisine.

Instructions

Microwave butternut squash at HIGH 2 minutes (This step softens squash for slicing).

Ingredients you will need

Squash

Equipment you will use

Microwave

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.

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Squash

Seeds

Combine 3 cups squash, sweet potato, and 2 tablespoons olive oil on a large rimmed baking sheet.

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Sweet Potato

Olive Oil

Squash

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Baking Sheet

Bake at 450 for 10 minutes.

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Oven

Meanwhile, combine leeks, bell pepper, and remaining 1 tablespoon oil in a large bowl.

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Bell Pepper

Leek

Cooking Oil

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Bowl

Add to partially roasted squash mixture, stirring gently.

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Squash

Bake at 450 for 20 minutes or until vegetables are tender, stirring after 15 minutes. Return roasted vegetables to bowl; set aside.

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Vegetable

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Oven

Bowl

Combine milk and garlic in a large saucepan; bring just to a boil. Reduce heat, and simmer, uncovered, 10 minutes.

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Garlic

Milk

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Sauce Pan

Remove and discard garlic.

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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.

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Butter

All Purpose Flour

Milk

Equipment you will use

Whisk

Sauce Pan

Remove from heat; stir in salt and pepper.

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Salt And Pepper

Add to roasted vegetables, stirring gently.

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Vegetable

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.)

Ingredients you will need

Lasagne Noodles