Roasted Squash, Garlic, Mushroom & White Bean Lasagna

Name: Roasted Squash, Garlic, Mushroom & White Bean Lasagna
Cuisine: Italian
Ingredients: 9 sheets no-boil lasagna noodles; ½ cup (125 mL) grated Parmesan cheese; 1 to 2 cups (250 to 500 mL) cooked white beans, or half to a full 19 oz (540 mL) can, rinsed and drained; 4 cups (1 L) milk; 2 cups (500 mL) grated mozzarella; 1 medium butternut squash, peeled and cut into ½-inch chunks; Canola or olive oil, for cooking; Canola or olive oil, for cooking; 1 garlic bulb, cloves separated and peeled; 1 garlic bulb, cloves separated and peeled; 2 cups (500 mL) sliced mushrooms; 1 sprig fresh rosemary, leaves pulled off the stem and chopped (optional); 1 large onion, finely chopped; 1 Tbsp (15 mL) butter; Salt and pepper to taste; ¼ cup (60 mL) all-purpose flour; 1 sprig fresh rosemary, leaves pulled off the stem and chopped (optional); Salt and pepper to taste

Preparation info

Serves
8

Difficulty
Easy

Appears in

Spilling The Beans

By Julie Van Rosendaal and Sue Duncan

Published 2011

About

This is a hearty, rustic lasagna made with layers of sweet roasted squash, sautéed mushrooms, and little white beans that all but disappear into the creamy sauce. (Don’t you love the word “rustic” when applied to food? It excuses—even legitimizes—all imperfections.)

Ingredients

Filling

1 medium butternut squash, peeled and cut into ½-inch chunks
1 garlic bulb, cloves separated and peeled
Canola or

Europe
Italy
Pasta
Vegetarian

Method

Preheat the oven to 450°F.

Spread the squash and garlic out in a single layer on a rimmed baking sheet and drizzle with oil; toss with your hands to coat well. Sprinkle with salt and pepper and roast</