Prep Time
34 Mins
Cook Time
1 Hour 44 Mins
Other Time
15 Mins
Yield
8 servings

How to Make It

Step 1

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

Step 2

Combine 3 cups squash, sweet potato, and 2 tablespoons olive oil on a large rimmed baking sheet. Bake at 450° for 10 minutes.

Step 3

Meanwhile, combine leeks, bell pepper, and remaining 1 tablespoon oil in a large bowl. Add to partially roasted squash mixture, stirring gently. Bake at 450° for 20 minutes or until vegetables are tender, stirring after 15 minutes. Return roasted vegetables to bowl; set aside.

Step 4

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

Step 5

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. Remove from heat; stir in salt and pepper. Add to roasted vegetables, stirring gently.

Step 6

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.)

Step 7

Beat cream at high speed with an electric mixer until soft peaks form. Spread whipped cream over noodles; sprinkle with Parmesan cheese. Bake, covered, at 350° for 30 minutes. Uncover and bake 13 more minutes or until golden and bubbly. Let stand 15 minutes before serving.

Christmas With Southern Living 2006

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