Butternut Lasagna With Celeriac, Mushrooms, and Leeks
- Ready In:
- 1hr 30mins
- Ingredients:
- 14
- Serves:
-
8
ingredients
- 1 butternut squash, roasted and scooped out
- 2 leeks, chopped
- 1 stalk celeriac, peeled and chopped
- 226.79 g cremini mushrooms, sliced
- 255.14 g box lasagna noodles
- 2 garlic cloves, diced
- 44.37 ml butter
- 29.58 ml flour
- 177.44 ml heavy cream
- 177.44 ml vegetable broth, plus a little extra
- 226.79 g cheese, shredded (I like an Italian mix...Swiss or white cheddar might also be good)
- 4.92 ml salt
- italian seasoning (I use Tuscan Sunset by Penzy's)
- French tarragon
directions
- Make a roux with 2 T. butter and 2 T. flour in a small sauce pan.
- In a large pan, melt 1 T butter and saute vegetables (except squash) until tender.
- Season vegetables with 1/2 tsp salt, Italian seasoning, and tarragon.
- 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.
- Pour a little extra broth into bottom of 9x13 baking dish. Place a layer of lasagna noodles in the dish.
- 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.
- Pour 1/3 of the sauce over the squash.
- Add another layer of noodles.
- Layer the sauteed vegetables onto these noodles.
- Pour 1/3 of the sauce over the veggies.
- Add another layer of noodles.
- Pour remaining sauce over these noodles and top with shredded cheese.
- Bake at 350 til golden and bubbly throughout.
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Reviews
-
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.