Parmesan and Root Vegetable Lasagna

Parmesan and Root Vegetable Lasagna
Photo by Becky Luigart-Stayner

Ingredients

  • Cooking spray
  • 2 ¼ cups (1/2-inch) cubed peeled sweet potato (about 1 pound)
  • 9 packaged no-boil lasagna noodles
  • ¼ teaspoon freshly ground black pepper
  • 1 bay leaf
  • ½ teaspoon salt
  • 1.5 ounces all-purpose flour (about 1/3 cup)
  • + 8 more ingredients
    • 1/8 teaspoon ground cinnamon
    • 1/8 teaspoon ground nutmeg
    • 4 cups 1% low-fat milk
    • 1 ¼ cups (5 ounces) grated Parmigiano-Reggiano cheese
    • 6 cups (1/2-inch) cubed peeled butternut squash (about 2 1/2 pounds)
    • 1 tablespoon olive oil
    • 2 cups coarsely chopped onion, divided
    • 1 ½ cups (6 ounces) shredded part-skim mozzarella cheese

1. Preheat oven to 450°. 2. Combine squash, potato, 1 cup chopped onion, and oil in a roasting pan coated with cooking spray, tossing to coat vegetables. Bake at 450° for 30 minutes or until vegetables are tender, stirring once; set aside. 3. Combine remaining 1 cup onion, milk, nutmeg, cinnamon,...

View full recipe at My Recipes

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