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    You are in: Home / Recipes / Butternut Lasagna With Celeriac, Mushrooms, and Leeks Recipe
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    Butternut Lasagna With Celeriac, Mushrooms, and Leeks

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    45 mins

    45 mins

    Mudflower's Note:

    This is mostly on here for me so I don't forget a favorite family recipe, so my descriptions may be short. If you're interested in making it I'll be happy to answer questions.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1 butternut squash, roasted and scooped out
    • 2 leeks, chopped
    • 1 stalk celeriac, peeled and chopped
    • 8 ounces cremini mushrooms, sliced
    • 1 (9 ounce) box lasagna noodles
    • 2 garlic cloves, diced
    • 3 tablespoons butter
    • 2 tablespoons flour
    • 3/4 cup heavy cream
    • 3/4 cup vegetable broth, plus a little extra
    • 8 ounces cheese, shredded (I like an Italian mix...Swiss or white cheddar might also be good)
    • 1 teaspoon salt
    • italian seasoning (I use Tuscan Sunset by Penzy's)
    • French tarragon

    Directions:

    1. 1
      Make a roux with 2 T. butter and 2 T. flour in a small sauce pan.
    2. 2
      In a large pan, melt 1 T butter and saute vegetables (except squash) until tender.
    3. 3
      Season vegetables with 1/2 tsp salt, Italian seasoning, and tarragon.
    4. 4
      Into roux, whisk heavy cream, 1/2 tsp salt, 1/4 tsp of each herb/blend, and cook over medium heat until bubbly and thick. Stir in the 3/4 cup vegetable broth.
    5. 5
      Pour a little extra broth into bottom of 9x13 baking dish. Place a layer of lasagna noodles in the dish.
    6. 6
      Mash or otherwise chop butternut squash so it can be laid in a layer about 1/4 to 1/2 inch thick. Layer the squash on top of the noodles.
    7. 7
      Pour 1/3 of the sauce over the squash.
    8. 8
      Add another layer of noodles.
    9. 9
      Layer the sauteed vegetables onto these noodles.
    10. 10
      Pour 1/3 of the sauce over the veggies.
    11. 11
      Add another layer of noodles.
    12. 12
      Pour remaining sauce over these noodles and top with shredded cheese.
    13. 13
      Bake at 350 til golden and bubbly throughout.

    Ratings & Reviews:

    • on March 31, 2011

      55

      This is very rich--despite the absence of meat--but very delicious. The celeriac and mushrooms really balance the sweetness of the squash. My only complaints: no suggestions as to type of cheese (I used a mixture of gruyere and swiss) and no mention of lasagna noodles in the ingredients list. I'm looking to forward to making this again and trying a low-fat version.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Butternut Lasagna With Celeriac, Mushrooms, and Leeks

    Serving Size: 1 (284 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 419.9
     
    Calories from Fat 182
    43%
    Total Fat 20.2 g
    31%
    Saturated Fat 12.3 g
    61%
    Cholesterol 60.1 mg
    20%
    Sodium 625.4 mg
    26%
    Total Carbohydrate 49.6 g
    16%
    Dietary Fiber 4.5 g
    18%
    Sugars 5.3 g
    21%
    Protein 12.9 g
    25%

    The following items or measurements are not included:

    celeriac

    vegetable broth

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