Ready in 1 hour 30 minutes
This is a delicious vegetarian lasagna that is perfect on a cool autumn evening.
Preheat oven to 400 degrees. Toss squash in olive oil, syrup, and salt. Roast on a baking sheet for 30 minutes, until squash is browned and tender.
Turn oven to 350 degrees. Remove squash and place in a bowl with raisins and pine nuts. Gently toss.
Melt butter in a saucepan over medium-low heat. Whisk in flour and cook roux, whisking, for 3 minutes. Add milk. Bring to a boil, whisking constantly, then reduce heat and simmer, whisking occasionally, for 10 minutes. Remove from heat.
Mix cheeses together.
Spread some of the sauce to lightly coat the bottom of a 13" x 9" baking dish. Cover with 3 pasta sheets, more sauce, 1/2 the squash mixture, and 1/3 the cheese mixture. Add the second layer. Top with the remaining noodles, sauce, and cheese.
Cover baking dish with foil and bake in the middle of oven for 30 minutes. Remove foil and bake until golden and bubbling, 10-15 minutes more. Remove from oven and let sit for 10 minutes before serving.
Bmrust 4y agoPretty good recipe. The amount of sauce was a little low, but still good. Will make this again!
Laurelog 6y agoThis is so delicious! I added sausage to make a fuller meal, and everyone had seconds. I can't wait to make this again!
veryapparent 7y agoI used almond milk to make the sauce and it came out great. Ricotta could also be used instead of the sauce. [I posted this recipe.]