Make Ahead Meal: Autumn Golden Veggie Lasagna

 

Ingredients

• 2 tablespoons unsalted butter
• 2 1/4 cups peeled, cubed butternut squash (10 oz.)
• Salt and pepper
• 2 cups White Sauce (see below)
• 1 can (15 oz.) pure pumpkin puree
• 1 egg
• 10 egg roll wrappers (5-inch square)
• 1 cup shredded aged gouda cheese (about 8 oz.)
• 8 large basil leaves (I substituted sage)

Directions

1. In a large nonstick skillet, melt the butter. Add the squash and 1 cup water and simmer over medium heat; season with salt and pepper. Cook, stirring, until the water is evaporated and the squash is golden and tender, about 13 minutes; set aside.
2. Position a rack in the upper third of the oven and preheat to 400 degrees . Meanwhile, lightly grease an 8-inch square glass baking dish and spread 1/2 cup white sauce in the bottom. In a bowl, whisk together the pumpkin puree and egg.
3. Cut half of the egg roll wrappers into 3 strips each. Fill a large bowl with hot tap water (as you work with the wrappers, dip them in the water to rinse off the starch). Use 1 whole wrapper and 3 strips to cover the bottom of the dish in a single layer (there will be overlap). Spread a generous 1/2 cup of pumpkin mixture on top and sprinkle with 1/3 cup cheese. Repeat the layering.
4. Add another layer of egg roll wrappers. Spread with 1 cup white sauce, then top with the squash, basil and 1/3 cup cheese. Add another layer of egg roll wrappers, the remaining pumpkin mixture and 1/3 cup cheese. Top with the remaining egg roll wrappers, then spread with the remaining white sauce.
5. Cover the dish snugly with foil and bake on a baking sheet in the upper third of the oven for 30 minutes. Uncover the dish, sprinkle the remaining 3/4 cup cheese on top and bake until golden and bubbling, about 10 minutes. Let cool for 15 minutes before cutting.

White Sauce

Ingredients

• 2 tablespoons butter
• 1/2 cup finely chopped shallots
• 1/4 cup flour
• 2 cups milk, warmed
• 1/4 cup grated parmesan cheese
• Salt and pepper

Directions

• Melt butter in medium saucepan over medium heat. Add shallots and cook until tender, about 5 minutes. Stir in flour for 2 minutes. Gradually whisk in warm milk; bring to boil and cook for 2 minutes, whisking constantly. Remove from heat and stir in parmesan and 1/4 tsp. each salt and pepper.

Source: Rachel Ray Magazine