Combine squash, potato, 1 cup chopped onion, and oil in a roasting pan coated with cooking spray, tossing to coat vegetables. Bake at 450° for 30 minutes or until vegetables are tender, stirring once; set aside.
Combine remaining 1 cup onion, milk, nutmeg, cinnamon, and bay leaf in a medium saucepan over medium-high heat; bring to a simmer. 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. 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. Remove from heat; stir in Parmigiano-Reggiano cheese.
Preheat oven to 375°.
Spread 1/2 cup milk mixture in bottom of a 13 x 9–inch 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. Spread remaining milk mixture over noodles, and sprinkle with remaining 1/2 cup mozzarella. Cover with foil coated with cooking spray. Bake at 375° for 30 minutes. Uncover and bake an additional 20 minutes. 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
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This was so good! It is a pleasant surprise and a nice twist on lasagna. Served it for family in town and got great reviews. The only change I made was not straining the milk mixture, I didn't have a strainer and I wanted to keep the onion flavor
I really enjoyed this dish. The one thing I would change is having the coarse onions in the roasted veg part cut more finely, since they seemed a little big and chewy. I think the larger size was perfect for the milk sauce though. I would also like to try it by adding some fresh sage. I'll definitely make this again.
My husband said: "This is the best thing you've ever cooked". I took it to a potluck and it was a great success! Got many compliments. The only two things I did different were: I added fresh chopped rosemary to the sqaush/sweet potato, and instead of shredded mozzarella, I used a mix of mozarella, fontina and asiago. It is time-consuming but worthy of a special occasion.
Two stars = Has potential... I wasn't bothered by the prep time, the dish smelled delicious as it was cooking but I found it bland. The next day I diced and cooked a quarter pound of pancetta to sprinkle on the top of the leftovers. That's all it took--well, minus the pieces we snacked on! I used 12 pieces of lasagna to more fully fit the pan size.
I finally got around to making this recipe since it seemed (and was) pretty labor intensive. It turned out well and tasted good, but since my boyfriend doesn't really like sweet-ish things for dinner, he was not a big fan. I doubt I will make it again b/c, well, my boyfriend didn't like it and I will definitely tire of eating an entire pan of lasagna by myself!
This was a great alternative to the standard tomato, meat, cheese lasagnas we're all used to. Is a little labor intensive at the beginning, but makes a large pan so you'll have leftovers. I made it with skim milk and it didn't seem to make a huge difference. Yummy!
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