Rachael Ray's Autumn Golden Vegetable Lasagna
Try This Fall Weeknight Dinner
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.)
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 ?? each salt and pepper.
This recipe was styled by chef Karen Pickus for Good Morning America.
Recipe courtesy Everyday With Rachael Ray Magazine
More Info: Kids Friendly