This vegetarian lasagna is perfect for fall in the same way that cable knit sweaters and Chloé boots are, except better because fall fashion isn’t edible and doesn’t involve cheese. Recipe and image via Bon Appétit.
Ingredients:
2 2-lb. butternut squash, peeled, halved, seeded, cut crosswise into 1/4-inch-thick slices
3 tablespoons olive oil plus more tKosher salt, freshly ground pepper
2 pounds broccoli rabe (rapini), tough stems removed
Crushed red pepper flakes
1 pound fresh mozzarella, coarsely grated
1 pound whole-milk ricotta
1 cup finely grated Parmesan
1 tablespoon finely grated lemon zest
2 teaspoons minced fresh sage
1 teaspoon minced fresh rosemary
Béchamel and Assembly
1/4 cup (1/2 stick) unsalted butter1/4 cup unbleached all-purpose flour5 cups (or more) half-and-half1/8 teaspoon (or more) freshly grated nutmeg1 bay leafKosher salt, freshly ground pepper1 pound lasagna noodles3/4 cup finely grated Parmesan
For preparation instructions, click here.
