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Home > posts > 2011 > 09 > 20110911_121533_vegetable-lasagna-with-butternut-bechamel-2.html
Vegetable Lasagna with Butternut Béchamel
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As butternut squash comes into season, we made the lasagna again. The recipe is from here[@rev]and the time after that is here[@rev]. We actually had/bought swiss chard for this and it was really good. We were just a bit short on the chard but we spread it thin.
Because we didn't have time, we used Barilla no-bake lasagna noodles which worked just fine. I do not know if it was having too much squash or not using enough milk (almond), but the butternut stuff was thicker than usual. We decided we liked that more since it made it easier to cut and hold its shape. We used low fat mozz for the two inner layers but had to used sliced swiss for the top since we ran out of the mozz. It gave it a nice mellow flavor still and we definitely liked it. I do not think we would do the swiss again unless we have to, but it wasn't bad by any means. We again used the glass lid in place of the foil so no cheese stuck.
What is also nice about this meal is it gives us our vegetables and lunch the next day. Unfortunately, it is lacking in protein.
Original WP Post ID: 1396
Original WP Pub Date: 2011-09-11_121533