Roasted Vegetable Lasagna

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.