This lasagna is an autumn dinner show-stopper.
- Prep time 30 minutes
- Total time 2 hours & 15 minutes
Ingredients
Béchamel Sauce:
Lasagna:
Method
Béchamel Sauce
In large saucepan, melt butter over medium-low heat. Add flour and cook, whisking constantly, for 2 minutes. Add milk and cook, whisking constantly, until sauce thickens, 8 to 10 minutes; add nutmeg. Season with salt and pepper; set aside.
Lasagna
Preheat oven to 375°F. Line baking sheet with parchment paper. Place squash and mushrooms on baking sheet. Drizzle with olive oil and season with salt and pepper. Bake for 20 minutes. Let vegetables cool (do not turn off oven).
Meanwhile, in skillet, melt butter over medium-low heat. Cook onions, thyme and rosemary, stirring occasionally, for 15 minutes. Transfer to bowl; set aside.
Increase heat to medium and, in same skillet, cook sausage, breaking up meat with wooden spoon, until no longer pink, about 5 minutes. Add garlic and cook, stirring often, for 2 minutes. Drain meat on paper towel-lined plate.
Pour 3/4 cup of the reserved Béchamel Sauce into bottom of 11- x 9-inch casserole dish. Cover sauce with single layer of lasagna noodles (trimming them, if necessary). Top with half of each of the onions, squash and mushroom mixture, sausage meat and Béchamel Sauce, and one-third of the cheese. Repeat layers, starting with lasagna noodles. Finish with third layer of noodles topped with remaining Béchamel Sauce and cheese.
Cover dish with foil and bake for 30 minutes. Remove foil and bake until cheese is bubbling and starting to brown, 15 to 20 minutes. Sprinkle with chopped fresh parsley, if desired. (Make-ahead: Can be covered and refrigerated for up to 3 days.)
Nutritional facts Per serving: about
- Iron 4 mg
- Fibre 8 g
- Sodium 1,115 mg
- Sugars 19 g
- Protein 41 g
- Calories 1,010
- Total fat 54 g
- Cholesterol 165 mg
- Saturated fat 31 g
- Total carbohydrate 90 g
