Rachael Ray's Autumn Golden Vegetable Lasagna

Try This Fall Weeknight Dinner

The food guru and television star has BBQ grill tips.

From the kitchen of Rachael Ray

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Servings:4-6

Difficulty: Easy

Cook Time: 30-60 min

Rachael's Tip: EGG ROLL WRAPPERS: You don't have to boil them, plus they have a naturally al dente texture that plays nicely with the tender veggies in this meat-free lasagna. (Look for the wrappers in the refrigerated produce section of your supermarket.)

Ingredients

For the lasagna:

2 tbsp. unsalted butter

2 1/4 cups peeled, cubed butternut squash (10 oz.)

Salt and pepper

2 cups Creamy White Sauce

1 can (15 oz.) pure pumpkin puree

1 egg

10 egg roll wrappers (5-inch square)

1 3/4 cups shredded aged gouda cheese (about 8 oz.)

8 large basil leaves

For the Creamy White Sauce:

2 tbsp. butter

½ cup finely chopped shallots

¼ cup flour

2 cups milk warmed

¼ cup grated parmesan cheese

Salt and pepper

Cooking Directions

For the lasagna:

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.

Position a rack in the upper third of the oven and preheat to 400°. 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.

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.

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.

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.

For the Creamy White Sauce:

Melt butter in a 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 ½ each salt and pepper.

This recipe was styled by chef Karen Pickus for Good Morning America.

Recipe courtesy Everyday With Rachael Ray Magazine