Recipe: Butternut Squash Lasagna (with swiss chard and white sauce)

BUTTERNUT SQUASH LASAGNA

12 lasagna noodles
boiling salted water
1 large butternut squash, peeled, seeded, and cut into 1-inch chunks
2 tablespoons olive oil, divided use
1 jumbo onion, cut in half and thinly sliced
1 large bunch Swiss chard, coarsely chopped, with tough stems discarded
FOR THE WHITE SAUCE:
2 tablespoons butter or margarine
1/3 cup all-purpose flour
1/4 teaspoon coarsely ground black pepper
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon dried thyme
4 cups low-fat 1% milk
3/4 cup grated Parmesan cheese, divided use

In saucepot, cook lasagna noodles in boiling salted water as label directs. Drain noodles and rinse with cold running water to stop cooking; drain again. Layer noodles between sheets of waxed paper.

Meanwhile, preheat oven to 450 degrees F.

In large bowl, toss butternut squash chunks with 1 tablespoon olive oil and 1/2 teaspoon salt. Place squash on 15 1/2 x 10 1/2-inch jelly-roll pan or large cookie sheet.

Roast squash 30 minutes or until fork-tender, stirring halfway through cooking.

Remove from oven and, with fork or potato masher, mash squash until almost smooth; set aside.

Decrease oven temperature to 375 degrees F.

Meanwhile, in 5-quart Dutch oven or saucepot, heat remaining 1 tablespoon olive oil over medium heat until hot. Add onion and 1/4 teaspoon salt, and cook about 25 minutes or until golden, stirring often.

Add Swiss chard and cook until wilted and liquid evaporates, about 7 minutes. Remove Dutch oven from heat; set aside.

TO PREPARE THE WHITE SAUCE:
In 3-quart saucepan, melt butter or margarine over medium heat. With wire whisk, stir in flour, pepper, salt, nutmeg, and thyme, and cook 1 minute, stirring constantly.

Gradually whisk in milk and cook over medium-high heat, stirring frequently, until sauce boils and thickens slightly. Boil 1 minute, stirring. Whisk in all but 2 tablespoons Parmesan. Remove saucepan from heat.

TO ASSEMBLE AND BAKE THE LASAGNA:
In 13x9-inch glass baking dish, evenly spoon about 1/2 cup white sauce to cover bottom of dish. Arrange 4 lasagna noodles over sauce, overlapping to fit. Evenly spread all Swiss chard mixture over noodles and top with about 1 cup white sauce. Arrange 4 lasagna noodles on top, then about 1 cup white sauce and all butternut squash. Top with remaining lasagna noodles and remaining white sauce. Sprinkle with reserved 2 tablespoons Parmesan cheese.

Cover lasagna with foil and bake 30 minutes. Remove foil and bake 10 minutes longer or until hot and bubbly. Let lasagna stand 10 minutes for easier serving.

Servings: 8
Source: Good Housekeeping Best Recipes, 2000