Squash and Caramelized Onion Lasagna

By The Canadian Living Test Kitchen

122 people added this to their Recipe Box

This recipe makes 10 servings

Nutritional Info
Per each of 10 servings: about	-
calories	335335 calories
protein	16 g16g protein
total fat	39 g39g total fat
carb	13 g13g carb

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This twist on lasagna is great for a Saturday night get-together. Serve with salad and a special loaf of bread.

Ingredients

1/3 cup butter 1/3 1/3cup cupbutter
4 large onions , sliced4 4large oniononions, sliced
1/2 cup all-purpose flour 1/2 1/2cup cupall-purpose flour
4 cups milk 4 4cups cupsmilk
1/2 cup freshly grated Parmesan cheese 1/2 1/2cup cupfreshly grated parmesan cheese
1 tsp salt 1 1tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper
1/2 tsp nutmeg 1/2 1/2tsp tspnutmeg
9 lasagna noodles 9 9lasagna noodles
3 cups chopped broccoli 3 3cups cupschopped broccoli
Squash Filling:
1-1/3 cups light ricotta cheese 1-1/3 1-1/3cups cupslight ricotta cheese
1-1/3 cups Hurray for Puree recipe 1-1/3 1-1/3cups cupsHurray for Puree recipe
1 egg 1 1eggeggs
1 egg yolk 1 1egg yolkegg yolks
1/2 cup fresh bread crumbs 1/2 1/2cup cupfresh bread crumbs
2 tbsp freshly grated Parmesan cheese 2 2tbsp tbspfreshly grated parmesan cheese
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
1 Pinch nutmeg 1 1Pinch Pinchnutmeg

Preparation

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.