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Collection: New Meals to Try - Spring
Recipe By: By Sidney Fry, MS, RD January 20, 2016
Vegetable Lasagna with Butternut Béchamel By Sidney Fry, MS, RD January 20, 2016
Ingredients
- 3 cups cubed peeled butternut squash
- 1 cup plus 1 tablespoon organic vegetable broth, divided
- 1 cup fat-free milk
- 4 garlic cloves
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Dash of ground nutmeg
- 2 ounces cave-aged Gruyère cheese, shredded (about 1/2 cup)
- 3 ounces part-skim mozzarella cheese, shredded (about 3/4 cup), divided
- 1 tablespoon olive oil
- 1 small onion, chopped (about 3/4 cup)
- 1 pound sliced cremini mushrooms
- 1 bunch Swiss chard, trimmed and very thinly sliced (about 5 cups)
- 3 tablespoons pine nuts, toasted and chopped
- Cooking spray
- 6 whole-wheat lasagna noodles (such as Bionaturae), cooked
- 3/4 cup part-skim ricotta cheese
- 1 ounce finely grated fresh Parmigiano-Reggiano cheese (about 1/4 cup)
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