Roasted Vegetable Lasagna

Sometimes the thought of a recipe sticks with me for a day or two. Sometimes a week. A month. But this one has been on my mind for a year. And now I have made it twice and have passed the recipe along so that friends could make it as well. They loved it. Of course, it is time to share it with you too!

From the last batch I made, I shared a few pieces with someone who later thanked me, but then proceed to tell me how much he really likes meat. Me too! But, even being the meat-lover that I am, I found this dish so satisfying and delicious that I couldn’t resist. However, this would make a perfect vegetarian Thanksgiving meal.

Roasted Vegetable Lasagna

6 cups of cubed (1/2-inch) peeled butternut squash
3 cups of cubed (1/2-inch) peeled sweet potato
2 cups of finely diced onion
1 tablespoon of olive oil
1/2 teaspoon of ground nutmeg
1/2 teaspoon of ground cinnamon
2 cups of finely diced onion
1/3 cup of flour
1 teaspoon of salt
1/2 teaspoon of freshly ground black pepper
1 teaspoon of oregano
4 cups of hot milk
1 cup of grated Parmesan cheese
9 packaged no-boil lasagna noodles
2 cups of shredded mozzarella cheese

1. Preheat oven to 450F. Combine butternut squash, sweet potato, onion, oil, nutmeg and cinnamon in a roasting pan coated with cooking spray, tossing to coat vegetables. Bake at 450F for 30 minutes or until vegetables are tender, stirring once; set aside. Reduce oven heat to 375F.

2. Add remaining onion to a medium saucepan over medium-high heat and saute until soft. Add flour, salt, pepper and oregano, stirring constantly. Add milk, one cup at a time, whisking constantly. Cook over medium heat 10 minutes or until thick, stirring frequently with a whisk. Remove from heat; stir in Parmesan cheese.

3. Spread 1/2 cup milk mixture in bottom of a 13 x 9–inch baking dish coated with cooking spray. Arrange 3 noodles over milk mixture; top with half of squash mixture, 2/3 cup mozzarella, and 1 cup milk mixture. Repeat layer with noodles, squash mixture, mozzarella, and milk mixture. Top with remaining 3 noodles. Spread remaining milk mixture over noodles, and sprinkle with remaining mozzarella. Cover with foil coated with cooking spray. Bake at 375F for 30 minutes. Uncover and bake an additional 20 minutes. Let stand 10 minutes.