This twist on lasagna is great for a Saturday night get-together. Serve with salad and a special loaf of bread.
- Portion size 10 servings
- Credits : © CanadianLiving.com
In skillet over medium-high heat, melt 2 tbsp (25 mL) of the butter; reduce heat to medium-low and cook onions, stirring occasionally, for 35 to 45 minutes or until soft and golden. Set aside.
Meanwhile, in heavy saucepan, melt remaining butter over medium heat. Stir in flour; cook, stirring for 2 minutes. Gradually whisk in milk; bring to boil. Reduce heat to medium-low; cook, stirring for 10 to 15 minutes or until thickened. Remove from heat; stir in 1/4 cup (50 mL) of the cheese, salt, pepper and nutmeg.
Meanwhile, in large pot of boiling salted water, cook noodles for 8 to 10 minutes or until almost tender. Reserving cooking liquid, remove from pot; rinse in cold water. Arrange in single layer on clean damp tea towel.
Squash Filling: In food processor, pulse ricotta with squash pur?until very smooth. Transfer to large bowl; stir in egg, egg yolk, bread crumbs, cheese, salt, pepper and nutmeg until well blended. Set aside.
Return reserved cooking liquid to boil. Add broccoli and cook for about 2 minutes or until almost tender. Drain. Refresh under cold water; drain again.
Set aside 1 cup (250 mL) of the cheese sauce. Arrange 3 noodles in single layer in greased 13- x 9-inch (3 L) baking dish. Spread with half each of the squash filling, broccoli, onions and remaining cheese sauce. Repeat layers. Top with remaining noodles and reserved cheese sauce. Sprinkle with remaining cheese. Bake in 375°F (190°C) oven for about 40 minutes or until light golden and bubbly. Let stand for 10 minutes before serving.
Nutritional facts <b>Per each of 10 servings:</b> about
- Total fat 39 g