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Vegetable Lasagna with Butternut Béchamel Monday, February 07, 2011, 04:06 PM


This casserole was very, very good. It is based on the recipe below but we made a few changes. First of all, we did not have chard so we used kale. We were a bit nervous about this change since kale can get chewy, but it was okay. The other major change was that we used barilla no-bake noodles. Next time, I want to make the pasta ourselves too.

We used skim milk and fat free cheese. They both worked well except the cheese stuck to the cover a bit and messed up the top pasta layer while baking.

We will definitely do this again. Not only was it really low in points, but it was so good. The lemon added a nice flavor to the butternut squash and it had a good creaminess. It wasn't too difficult but it was time consuming.

Served 6 to 8 is a big understatement but then again, it is really healthy. We used much less lasagna noodles than they did. I wonder if it is the difference in the shape of the dish.

Vegetable Lasagna with Butternut Béchamel (from Thekitchn)

(2014-02-23 Note: This is now part ofmy recipe book)

Original Wordpress ID and Date: 949, 2011-02-07_160632

Tags: recipes

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