Butternut Squash Lasagne with Parmesan Bechamel, Edam Cheese, Herbs and Apples
- 2 medium butternut squashes, peeled
- 6 tablespoons unsalted butter
- 6 tablespoons flour
- 1 teaspoon fresh garlic, peeled and minced
- 6 cups 1% low-fat milk
- 1 cup parmesan reggiano, grated
- 1 teaspoon sea salt
- 1 pinch fresh cracked black pepper
- 36 square wonton wrapers, or 12 ounces no boil lasagne sheets
- 2 ¼ cups apple sauce, home made (see recipe)
- 2 ¼ cups edam cheese, grated
- 2 teaspoons fresh herbs, rosemary & thyme, minced
- 1/4 parmesan reggiano, grated ( for the top of lasagne)
Preheat the oven to 375 degrees. Peel butternut squash with a vegetable peeler. Cut in half lengthwise, then cut into even 1/4 " half moons. Place them on a rimmed baking sheet, not overlapping. Spray with oil, sprinkle with salt. Roast for about 20 minutes until just a touch golden and softened (will cook further in lasagne).
Make Parmesan Bechamel (low fat white sauce) : Melt the butter in a large heavy pot over medium heat. Add the flour and minced garlic, stir with a whisk one minute. Add 2 cups of milk, bring to a boil, stirring until thickened. Add the remaining 4 cups of milk, bring back to a boil, stirring. Lower the heat to low and cook until the sauce has thickened. Take off heat, add parmesan cheese, sea salt and pepper. Mix to combine (the cheese will melt). Reduce the oven temperature to 350 degreees.
Spray a 9 X 13 inch baking pan with oil. Spread 1/4 cup of bechamel sauce on the bottom of the pan. Cover with 12 square wonton wrappers in rows, overlapping to fit (or a sheet of no boil lasagne sheets). You will be making four layers of pasta, three layers of filling. Top pasta with 1/3 of the roasted butternut squash evenly. Add a layer of applesauce evenly - about 3/4 cup (1/3 of it). Top with 1 3/4 cup of the bechamel sauce, then 3/4 cup grated edam cheese. Repeat two more times -
creating now three layers. Sprinkle the fresh minced herbs. Top with the last (and fourth layer of pasta). Cover with 1/2 cup bechamel sauce, smoothing evenly. Sprinkle with 1/4 cup parmesan. Cover tightly with heavy foil. Bake for 45 minutes until bubbly. Uncover the foil, and bake for about 10 minutes more, or until golden on top. Cool and cut into squares.
Karen's Home Made Applesauce - recipe
Can use chunky unsweetened apple sauce, but home made is preferable.