Butternut Lasagna With Celeriac, Mushrooms, and Leeks

Recipe by Mudflower
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 34
  • 34
    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
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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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