Lasagna With Roasted Kabocha Squash and Béchamel | Recipe Cart | Recipe Cart

Name: Lasagna With Roasted Kabocha Squash and Béchamel | Recipe Cart | Recipe Cart
Total time: 2 min
Ingredients: 3 pounds kabocha squash; 3 tablespoons extra virgin olive oil; 3 tablespoons minced shallot or onion; 3 tablespoons sifted all-purpose flour; 3 cups low-fat milk (1 percent); Salt and freshly ground pepper; Pinch of freshly grated nutmeg; 2 tablespoons chopped fresh sage; 1/2 pound no-boil lasagna noodles (or a little more, depending on the size of your lasagna pan); 4 ounces Parmesan cheese, grated (1 cup)

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Roast kabocha squash and layer it with béchamel in Martha Rose Shulman's lasagna recipe. Perfect for fall, serves 7, under $4 per serving. Add to your grocery list now!

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Ingredients

3 pounds kabocha squash
3 tablespoons extra virgin olive oil
3 tablespoons minced shallot or onion
3 tablespoons sifted all-purpose flour
3 cups low-fat milk (1 percent)
Salt and freshly ground pepper
Pinch of freshly grated nutmeg
2 tablespoons chopped fresh sage
1/2 pound no-boil lasagna noodles (or a little more, depending on the size of your lasagna pan)
4 ounces Parmesan cheese, grated (1 cup)