Vegetable Lasagna with White Sauce

Ingredients

Vegetable Lasagna

• 1 pkg lasagna noodles
• 2 pkg portabella mushrooms, sliced
• 1 large bunch kale, chopped
• 1 butternut squash, peeled and thinly sliced
• 2 cloves garlic, minced
• 1 pkg thick cut bacon, chopped (optional)
• 1/2 C parmesan cheese, shredded
• 2 C mozzarella, shredded
• olive oil
• Cauliflower white sauce (below)
• Cauliflower White Sauce (make first)
• 1 head cauliflower, chopped
• 4 Tbsp butter
• 1/3 C flour
• 1 C half and half
• 2 C skim or 1% milk
• 1/2 C parmesan cheese, shredded
• 1/2 C swiss cheese, shredded
• 2 Tbsp dijon mustard
• pinch nutmeg
• 1/2 tsp kosher salt
• Makes 2 9�9 or 7�11 pans

Directions

1. Cauliflower White Sauce (Make first)
2. Preheat oven to 350F.
3. Chop cauliflower into small florets and place in small roasting pan with a drizzle of olive oil and 1/3 cup water. Season well with salt and pepper.
4. Cover with foil and bake for 45 minutes until cauliflower is soft. Remove from oven and let cool. Transfer to a food processor and puree until smooth.
5. Meanwhile in a large sauce pan, melt butter over medium heat and whisk in flour. Gradually whisk in half and half and milk. Stir in parmesan and swiss cheeses. Whisk in mustard and nutmeg. Fold in cauliflower puree and stir well to combine. Season with additional salt to taste.

Lasagna

1. Preheat oven to 375F.
2. Cook lasagna noodles according to box instructions and rinse with cool water once cooked so that they don�t stick together as badly.
3. Meanwhile, add bacon to a large saute pan and cook for about 5 minutes. Add mushrooms, squash and garlic and cook for another 5 minutes, adding a drizzle of olive oil if necessary to prevent vegetables from sticking to the pan.
4. Once bacon, mushrooms and squash are mostly cooked add kale and continue sauteeing until kale wilts. Remove from heat and set aside.
5. Place 3 lasagna noodles in the base of each pan.
6. Top with 1/4 of vegetable mixture and 1/4 of bacon, if using.
7. Spoon several scoops of white sauce over the vegetables and sprinkle lightly with parmesan and mozzarella. You will need to visually divide the sauce and cheeses into sixths for the ensuing layers.
8. Repeat layers. Top with a final layer of noodles. Add a thin layer of sauce and a light sprinkle of each cheese.
9. Bake for 35 minutes or until cheese is a light golden brown.