Vegetable Lasagne

10 ingredients
5 steps

Ingredients

  • two eggs worth of fresh pasta sheets
  • one butternut squash
  • two leeks
  • two cups bechamel (3T butter/flour - 2c milk)
  • beetgreens
  • zest of a lemon
  • two cloves garlic
  • nutmeg
  • butter
  • leftover cheese: melty mozzarella type and parmesan types

Directions

  1. 1
    1. Cook the greens then chop with garlic and zest, season with salt, pepper and nutmeg.
  2. 2
    2. Saute the leeks then add cubed, peeled squash and cook till tender, season well. Make into chunky puree.
  3. 3
    3. Layer butter, noodles, sauce, squash, cheese, noodles, sauce, beet greens, cheese, noodles, sauce, cheese , squash, noodles, sauce, cheese.
  4. 4
    4. Sprinkle with more pamesan, butter, cover with foil, bake 30 minutes at 350.
  5. 5
    5. Bake without foil 15-20 minutes or until suitably crusty.

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