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Vegetable Lasagna with Butternut Béchamel
Page: www.thekitchn.com/thekitchn/best-healthy-casseroles/recipe-chard-mushroom-lasagna-with-butternut-bchamel-best-healthy-casseroles-contest-137482
Tags: winter of lasagna
Recipe Reviews
Queezle_Sister from Salt Lake City, UT
A delicious pasta dish, but it didn't really feel like lasagna. My son declared it the best butternut squash he has ever had, but nobody was really buying this as a lasagna.
Like lemonade sandwich, I used spinach instead of chard.
The butternut squash is mashed, and blended with milk to a soft texture. I should have added a bit more milk, as I felt the lasagna was a bit dry.
That said, the mushroom-spinach layer was really delicious. I would definitely make this one again.
By the way, this recipe was part of a healthy casserole recipe competition at TheKitchn, and one of the other four winning recipes was mine - for a tofu mac&cheese.
(edited 21st February 2013) (0) comment (0) useful
lemonadesandwich from Woburn, MA
This was a huge success! The creamy squash replaces the texture of the ricotta, but adds a richness and sweetness to the whole dish.
My only minor complaint is that I would prefer an actual measurement for the amount of squash to use (instead of the given, "2-2.5 lb squash") so that I could use the already prepared roasted squash I had on hand. But I guess it is lasagne, so its pretty flexible.
Ok, I admit that I used regular button mushrooms and spinach instead of cremini and chard, but I don't think that impacted the overall falvor.
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