The Pioneer Woman Tasty Kitchen
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Roasted Vegetable Lasagna

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

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!

Ingredients

  • 9 whole Lasagna Noodles, Cooked According To Package Instructions Then Drained
  • 3 cups Diced Butternut Squash, Cut Into 1/2" Dice
  • 1 cup Diced Sweet Potato, Cut Into 1/2" Dice
  • 3 Tablespoons Olive Oil, Divided
  • 3 cups Thinly Sliced Leeks Or Sweet Onion (I Used A Combination)
  • 1 whole Red Bell Pepper, Stem And Seeds Removed Then Cut Into Thin Strips
  • 1-½ cup Yellow Squash, Cut Into 1/2" Moons
  • 4 Tablespoons Butter
  • 2 cloves Garlic, Minced
  • ⅓ cups Flour
  • 4 cups Milk, Room Temperature
  • 1 cup Heavy Whipping Cream, Room Temperature
  • ¼ teaspoons Nutmeg
  • ½ teaspoons Kosher Salt
  • ½ teaspoons Black Pepper
  • 1 cup Freshly Grated Parmesan Cheese
  • 1 cup Shredded Five Blend Italian Cheese

Preparation

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.

Enjoy!

Recipe adapted from Southern Living.

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whitetictac on 4.29.2013

So so so good. Decadent and savory in all the right ways! Great combo of veggies (I especially loved the subtlety of the leeks). I also splurged and grated my own mozzarella and asiago for the top. Thanks for this recipe!

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