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
Parmesan and Root Vegetable Lasagna
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- Calories: 322
- Calories from fat: 24%
- Fat: 8.4g
- Saturated fat: 3.9g
- Monounsaturated fat: 2.2g
- Polyunsaturated fat: 0.5g
- Protein: 16.6g
- Carbohydrate: 45.8g
- Fiber: 4.6g
- Cholesterol: 19mg
- Iron: 2.1mg
- Sodium: 471mg
- Calcium: 422mg
- 6 cups (1/2-inch) cubed peeled butternut squash (about 2 1/2 pounds)
- 2 1/4 cups (1/2-inch) cubed peeled sweet potato (about 1 pound)
- 2 cups coarsely chopped onion, divided
- 1 tablespoon olive oil
- Cooking spray
- 4 cups 1% low-fat milk
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cinnamon
- 1 bay leaf
- 1.5 ounces all-purpose flour (about 1/3 cup)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/4 cups (5 ounces) grated Parmigiano-Reggiano cheese
- 9 packaged no-boil lasagna noodles
- 1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese
- 1. Preheat oven to 450°.
- 2. 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.
- 3. 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.
- 4. Preheat oven to 375°.
- 5. 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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