Fall Squash Lasagna

Name: Fall Squash Lasagna
Ingredients: 9 no-boil lasagna noodles; 2 tablespoons olive oil; 2 small onions, minced; 4 cloves garlic, minced; 1 teaspoon salt; 1 teaspoon fresh thyme leaves, chopped; 1/4 cup all-purpose flour; 4 cups low-fat (1%) milk; 1/2 cup grated Parmesan; 1/4 teaspoon pepper; 1 3-lb. butternut squash, peeled, halved, seeded, cut into 1/4-inch slices; 1 8-oz. package (2 cups) shredded reduced-fat mozzarella; Basil leaves, optional

13 ingredients

4 steps

Ingredients

9 no-boil lasagna noodles
2 tablespoons olive oil
2 small onions, minced
4 cloves garlic, minced
1 teaspoon salt
1 teaspoon fresh thyme leaves, chopped
1/4 cup all-purpose flour
4 cups low-fat (1%) milk
1/2 cup grated Parmesan
1/4 teaspoon pepper
1 3-lb. butternut squash, peeled, halved, seeded, cut into 1/4-inch slices
1 8-oz. package (2 cups) shredded reduced-fat mozzarella
Basil leaves, optional

Directions

1

Preheat oven to 375°F. Place noodles in a 9-by-13-inch baking dish; cover with cold water. Move noodles around occasionally to prevent sticking.
2

Warm oil in a large pan over medium-low heat. Add onions, garlic and 1/4 tsp. salt. Saute for 5 minutes. Stir in thyme and flour; cook, stirring, 3 minutes. Add milk in a steady stream, stirring; bring to a boil over medium-high heat. Reduce heat and simmer, stirring, until thickened, 3 minutes. Remove from heat; stir in 1/4 cup Parmesan, 3/4 tsp. salt and 1/4 tsp. pepper.
3

Drain noodles; place on a plate. Dry baking dish; mist with cooking spray. Spread 1 cup sauce on bottom. Line with 3 noodles; top with a third of squash. Cover with a third of remaining sauce. Sprinkle with 1/2 cup mozzarella. Repeat layering twice, starting with noodles and ending with mozzarella.
4

Cover dish tightly with foil. Bake until squash is tender, 35 minutes. Uncover. Sprinkle with remaining Parmesan and mozzarella; bake 15 minutes longer. Let cool for 10 minutes. Garnish with basil, if desired.