For a vegetarian alternative to the typical meat and cheese lasagna, make this variation with a béchamel sauce, squash and aromatics like garlic and leeks.
Preheat oven to 350°F and prepare a 9 x 13 inch baking dish.
In a medium saucepan over medium heat, melt butter and add minced garlic and sliced leeks. Cook for approximately 6 minutes, or until the leeks soften.
Sprinkle flour over the leeks, and stir to combine into a loose paste. Slowly whisk in milk until the mixture is thick and bubbling, approximately 7-8 minutes.
Whisk in thyme, salt, pepper and nutmeg. Remove from heat.
To assemble lasagna, layer the noodles, sauce, squash and cheeses (in this order) in the prepared baking dish.
Cover with a sheet of parchment paper and then a sheet of foil over the parchment paper, and bake in oven for 50 minutes.
Uncover and bake for an additional 30-45 minutes until lightly browned.
Let stand for 10 minutes before serving.
- Serves 6-8
- Prep Time:
- 15 minutes
- Cook Time:
- 1 hour and 45 minutes