Squash, Tomato and Cabbage Lasagna

Name: Squash, Tomato and Cabbage Lasagna
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 3 cups Squash (peeled and chopped); 4 Tomatoes (chopped); 1 Onion (chopped); 4 cloves Garlic (minced); 2 tbsp Extra Virgin Olive Oil; 2 tbsp Parsley (fresh chopped); 2 tbsp Oregano (fresh chopped); 1/2 tsp Hot Pepper Flakes; 6 cups Cabbage (thinly sliced); 1/2 tsp Salt; 1/4 tsp Pepper; 2 tbsp Butter; 1/4 cup All Purpose Flour; 1 tsp Thyme (fresh, chopped); 4 cups 2% Milk; Pinch Fresh Grated Nutmeg; 1/2 cup Parmesan Cheese (grated)

Sep 6, 2016

Squash, Tomato and Cabbage Lasagna

This casserole is layered like a lasagna and includes a tradtional bechamel sauce but doesn’t include pasta at all. You won’t miss it with all the roasted vegetable flavour that shines through.

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Prep Time 20 mins

Cook Time 1 hr

Total Time 1 hr 20 mins

Course Main Dishes

Servings servings

Calories 250 kcal

Ingredients

3 cups Squash peeled and chopped
4 Tomatoes chopped
1 Onion chopped
4 cloves Garlic minced
2 tbsp Extra Virgin Olive Oil
2 tbsp Parsley fresh chopped
2 tbsp Oregano fresh chopped
1/2 tsp Hot Pepper Flakes
6 cups Cabbage thinly sliced
1/2 tsp Salt
1/4 tsp Pepper

Bechamel Sauce

2 tbsp Butter
1/4 cup All Purpose Flour
1 tsp Thyme fresh, chopped
4 cups 2% Milk
Pinch Fresh Grated Nutmeg
1/2 cup Parmesan Cheese grated

Instructions

In a large bowl, toss together squash, tomatoes, onion and garlic. Drizzle with oil and add parsley, oregano and hot pepper flakes; toss to coat well. Spread onto parchment paper lined baking sheet. Roast in 425 F (220 C) oven for 25 minutes.
Spread cabbage, tossed with 1/2 tsp (2 mL) of the salt and pepper over top and roast for about 10 minutes or until vegetables are tender and golden.
Bechamel Sauce: In a saucepan, melt butter over medium heat. Stir in flour and thyme; cook, stirring for 1 minute. Gradually whisk in milk until combined. Cook, stirring for about 8 minutes or until thickened; stir in nutmeg. Remove from heat and stir in cheese; set aside.
Spoon 1/3 of the squash mixture onto bottom of 8 inch (1.5 L) baking dish. Spread with 1/3 of the bechamel. Repeat layers twice. Place baking dish on a baking sheet and bake in 350 F (180 C) oven for about 30 minutes or until golden and bubbly.

Notes

Recipe developed by Emily Richards

Nutrition

Serving: 417gCalories: 250kcalCarbohydrates: 31gProtein: 9gFat: 11gSaturated Fat: 4gCholesterol: 20mgSodium: 300mgFiber: 5gSugar: 15gVitamin A: 8500IUVitamin C: 82.5mgCalcium: 300mgIron: 1.8mg

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