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A great change of pace from a traditional red sauce lasagna. Roasted veggies are coated in a creamy white sauce layered with noodles and cheese. Even your beef lovers will like this!
Preheat the oven to 450 F.
Combine the diced butternut squash and sweet potato on a large rimmed baking sheet. Pour 2 tablespoons of olive oil over the vegetables and mix. Roast in the oven for 15 minutes.
Remove the pan from the oven and add the leeks/sweet onion, red bell pepper and yellow squash. Pour the other tablespoon of olive oil over the vegetables and mix. Return to the oven and continue roasting for 20 more minutes, stirring a couple of times.
Meanwhile, while the veggies are roasting melt the butter in a large saucepan over medium heat. Add the garlic and saute for about 1 minute until fragrant. Whisk in the flour and continue cooking for 1-2 minutes until bubbly. Slowly add the milk and heavy whipping cream and bring to a gentle simmer, and let cook about 10-12 minutes until slightly thickened. Be sure to whisk constantly so it doesn’t scorch.
Remove the white sauce from the heat and stir in the nutmeg, salt, pepper and Parmesan cheese. Remove the veggies from the oven and stir them into the white sauce. Reduce the oven heat to 350 F when you pull the veggies out.
Place 1 cup of the white sauce with veggies in a lightly greased 9 x 13″ baking dish. Place 3 of the cooked lasagna noodles in the dish. Cover with 1/3 of the remaining white sauce with veggies. Repeat the layers 2 more times, ending with the white sauce with veggies. Sprinkle the top with 1 cup of shredded Five Blend Italian Cheese. Put a sheet of foil over the dish.
Bake covered in the 350 F oven for 35 minutes. Uncover it and bake for 15 more minutes until cheese is golden brown and lasagna is bubbly. Then remove it from the oven and let it stand for 10 minutes before serving.
Recipe adapted from Southern Living.
I can honestly say this fresh pasta recipe works every time. It rolls out beautifully, tastes great, doesn’t blow up in the water, doesn’t break when you make ravioli and the dough can be made ahead and kept in the refrigerator!
I make pasta a lot, mostly ravioli. I make a bunch and freeze them and it makes getting dinner on the table so easy! Feel free to substitute spinach, basil, chard or kale … but ramps are in season!
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Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!