It’s the middle of the week and you want something amazing and light. Robust and creamy Vegetable Lasagna with Butternut Béchamel is perfection.
- 3 cups cubed peeled butternut squash
- 1 cup plus 1 tablespoon organic vegetable broth, divided
- 1 cup fat-free milk
- 4 garlic cloves
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Dash of ground nutmeg
- 2 ounces cave-aged Gruyère cheese, shredded (about 1/2 cup)
- 3 ounces part-skim mozzarella cheese, shredded (about 3/4 cup), divided
- 1 tablespoon olive oil
- 1 small onion, chopped (about 3/4 cup)
- 1 pound sliced cremini mushrooms
- 1 bunch Swiss chard, trimmed and very thinly sliced (about 5 cups)
- 3 tablespoons pine nuts, toasted and chopped
- Cooking spray
- 6 whole-wheat lasagna noodles (such as Bionaturae), cooked
- 3/4 cup part-skim ricotta cheese
- 1 ounce finely grated fresh Parmigiano-Reggiano cheese (about 1/4 cup)
- Preheat oven to 375°.
- Combine squash, 1 cup broth, milk, and garlic in a medium saucepan; bring to a boil. Reduce heat to medium; simmer until squash is tender (about 20 minutes). Remove from heat.
- Place squash mixture in a blender. Add salt, pepper, and nutmeg. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Place blended squash mixture in a bowl; add Gruyère cheese and 5 ounces mozzarella cheese, stirring until cheese melts and mixture is smooth.
- Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion and mushrooms; cook 7 minutes or until browned and liquid evaporates. Add chard and remaining 1 tablespoon broth. Cover and cook 2 minutes or until chard wilts. Place chard mixture in a fine sieve; drain 5 minutes. Place chard mixture in a bowl. Add pine nuts; toss to combine. (recipe: MyRecipes.com)