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Active Time:25 minsTotal Time:1 hr 25 minsServings:12Jump to Nutrition Facts
Active Time:25 minsTotal Time:1 hr 25 minsServings:12
Active Time:25 mins
Active Time:
25 mins
Total Time:1 hr 25 mins
Total Time:
1 hr 25 mins
Servings:12
Servings:
12
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1tablespoonextra-virgin olive oil1cupchopped yellow onion2large clovesgarlic, finely chopped3(10 ounce) packagesfrozen mixed vegetables (such as green beans, carrots, zucchini and yellow squash)¼cupchopped fresh basil, plus more for garnish3tablespoonsunsalted butter6tablespoonsall-purpose flour3 ½cupswhole milk½cupgrated Parmesan cheese¼teaspoonsalt1(9 ounce) packageno-boil lasagna noodles2(12 ounce) packagesfrozen butternut squash puree, thawed4cupsshredded Italian cheese blend
Cook Mode(Keep screen awake)
Ingredients
1tablespoonextra-virgin olive oil
1cupchopped yellow onion
2large clovesgarlic, finely chopped
3(10 ounce) packagesfrozen mixed vegetables (such as green beans, carrots, zucchini and yellow squash)
¼cupchopped fresh basil, plus more for garnish
3tablespoonsunsalted butter
6tablespoonsall-purpose flour
3 ½cupswhole milk
½cupgrated Parmesan cheese
¼teaspoonsalt
1(9 ounce) packageno-boil lasagna noodles
2(12 ounce) packagesfrozen butternut squash puree, thawed
4cupsshredded Italian cheese blend
Directions
Heat oil in a medium skillet over medium-high heat. Add onion and cook, stirring often, until just tender, about 5 minutes. Add garlic and cook, stirring often, for 1 minute. Transfer the onion and garlic to a large bowl; stir in frozen vegetables and basil.
Melt butter in the skillet over medium-high heat. Add flour and whisk to combine. Cook, whisking, for 30 seconds. Gradually add milk; cook, whisking constantly, until the mixture thickens, 2 to 3 minutes. Add Parmesan and salt; whisk until smooth. Remove from heat.
Spread 1/2 cup of the cheese sauce on the bottom of the prepared baking dish. Layer on 3 lasagna noodles, evenly spacing the noodles crosswise in the dish. (The noodles will not cover the bottom of the dish but will expand when baking.) Top the noodles evenly with 3 cups vegetable mixture, 3/4 cup cheese sauce and 3/4 cup shredded cheese. Layer 3 lasagna noodles over the cheese; spread half the squash over the noodles and sprinkle with 3/4 cup cheese. Repeat the layers once, starting with noodles and ending with squash. Sprinkle with 3/4 cup cheese. Layer with the remaining 3 lasagna noodles; spread the remaining cheese sauce over the noodles and sprinkle with the remaining cheese.
Lightly coat a sheet of foil with cooking spray; cover the baking dish coated-side down. Bake for 30 minutes. Uncover and bake until golden brown and bubbly, about 15 minutes more. Let stand for 15 minutes before serving. Sprinkle with basil, if desired.
Originally appeared: EatingWell.com, November 2020
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Nutrition Facts(per serving)486Calories16gFat68gCarbs22gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
