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Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross Photo by: Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross

Parmesan and Root Vegetable Lasagna

Wash the pan well before using it again to cook the strained milk mixture—that ensures a silken sauce.

Cooking Light NOVEMBER 2008

  • Yield: 10 servings

Ingredients

  • 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

Preparation

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

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • 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
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Parmesan and Root Vegetable Lasagna recipe

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