Autumn Golden Vegetable Lasagna

Ingredients

  • 1 can (15 oz.) pure pumpkin puree
  • 2 cups Creamy White Sauce
  • Salt and pepper
  • 2 ¼ cups peeled, cubed butternut squash (10 oz.)
  • 2 tablespoons unsalted butter
  • 8 large basil leaves
  • 1 cup shredded aged gouda cheese (about 8 oz.)
  • + 2 more ingredients
    • 10 egg roll wrappers (5-inch square)
    • 1 egg

1. In a large nonstick skillet, melt the butter. Add the squash and 1 cup water and simmer over medium heat; season with salt and pepper. Cook, stirring, until the water is evaporated and the squash is golden and tender, about 13 minutes; set aside. 2. Position a rack in the upper third of the o...

View full recipe at SpringPad

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