Butternut Squash Lasagna

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Butternut Squash Lasagna

 

Serves: 10

Work Time: 1 hour and 15 minutes

Total Time: 1 hour and 55 minutes

 

 

12 lasagna noodles

salt

1 large butternut squash (3 pounds), peeled, seeded, and cut into 1-

inch

chunks

2 tablespoons olive oil

1 jumbo onion (1 pound), cut in half and thinly sliced

1 large bunch Swiss chard (about 1 1/2 pounds), coarsely chopped,

with tough

stems discarded

White Sauce:

2 tablespoons margarine or butter

1/3 cup all-purpose flour

1/4 teaspoon coarsely ground black pepper

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

1/4 teaspoon dried thyme

4 cups low-fat (1 percent) milk

3/4 cup grated Parmesan cheese

 

1. In saucepot, cook lasagna noodles in boiling salted water as label

directs. Drain noodles and rinse with cold running water to stop

cooking; drain again. Layer noodles between sheets of waxed paper.

 

2. Meanwhile, preheat oven to 450 degrees F. In large bowl, toss

butternut squash chunks with 1 tablespoon olive oil and 1/2 teaspoon

salt. Place squash on 15 1/2 " by 10 1/2 " jelly-roll pan or large

cookie sheet. Roast squash 30 minutes or until fork-tender, stirring

halfway through cooking. Remove from oven and, with fork or potato

masher, mash squash until almost smooth; set aside. Turn oven control

to 375 degrees F.

 

3. Meanwhile, in 5-quart Dutch oven or saucepot, heat remaining 1

tablespoon olive oil over medium heat until hot. Add onion and 1/4

teaspoon salt, and cook about 25 minutes or until golden, stirring

often. Add Swiss chard and cook until wilted and liquid evaporates,

about 7 minutes. Remove Dutch oven from heat; set aside.

 

4. Prepare White Sauce: In 3-quart saucepan, melt margarine or butter

over medium heat. With wire whisk, stir in flour, pepper, salt,

nutmeg, and thyme, and cook 1 minute, stirring constantly. Gradually

whisk in milk and cook over medium-high heat, stirring frequently,

until sauce boils and thickens slightly. Boil 1 minute, stirring.

Whisk in all but 2 tablespoons Parmesan cheese. Remove saucepan from

heat.

 

5. In 13 " by 9 " glass baking dish, evenly spoon about 1/2 cup white

sauce to cover bottom of dish. Arrange 4 lasagna noodles over sauce,

overlapping to fit. Evenly spread all Swiss chard mixture over

noodles and top with about 1 cup white sauce. Arrange 4 lasagna

noodles on top, then about 1 cup white sauce and all butternut

squash. Top with remaining lasagna noodles and remaining white sauce.

Sprinkle with reserved 2 tablespoons Parmesan cheese.

 

6. Cover lasagna with foil and bake 30 minutes; remove foil and bake

10 minutes longer or until hot and bubbly. Let lasagna stand 10

minutes for easier serving.

 

Each serving: About 315 calories, 13 g protein, 47 g carbohydrate, 9

g total fat (3 g saturated), 3 g fiber, 10 mg cholesterol, 575 mg

sodium.