Today's Thanksgiving vegetable recipe, the first of 2013: Lasagna made with butternut squash, just three layers to save calories but packed with naturally creamy, naturally sweet butternut squash: roasted and puréed for a gorgeous "Butternut Bechamel" that envelops the lasagna noodles and roasted in cubes to stud the lasagna layers with bursts of flavor and texture.
So hello, November, so glad to see your golden light, knowing that the next few weeks will be extra-busy and how easy it might be to simply fail to notice. I pledge: I shall notice, I shall appreciate, I shall remember.
It's a November tradition here at A Veggie Venture: a
To kick off November's new Thanksgiving-perfect recipes, here is a vegetarian lasagna recipe made with fall's favorite, the butternut squash. Two things make this lasagna special, a definite show-stopper:
An oh-so-gorgeous "Butternut Bechamel" – but please, don't be put off by the fancy name, because it's nothing more than a simple white sauce mixed with first roasted and then puréed butternut squash.
Cubes of roasted butternut squash throughout the lasagna, adding much-welcome texture contrast and bursts of squash flavor.
In fact, honestly, now that I think back, next time I will roast two squashes to make the lasagna even more "squash-y" versus "noodle-y". I would leave everything else the same, the Butternut Bechamel would just be thicker and more squash-y. Turns out, that's actually a very "efficient" choice Weight Watchers points-wise, too, double the squash for only one more point. Sold!
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