Butternut Lasagna With Celeriac, Mushrooms, And Leeks

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 1 butternut squash, roasted and scooped out
• 2 leeks, chopped
• 1 stalk celeriac, peeled and chopped
• 8 ounces cremini mushrooms, sliced
• 1 (9 ounce) box lasagna noodles
• 2 garlic cloves, diced
• 3 tablespoons butter
• 2 tablespoons flour
• 3/4 cup heavy cream
• 3/4 cup vegetable broth, plus a little extra
• 8 ounces cheese, shredded (i like an italian mix...swiss or cheddar might also be good)
• 1 teaspoon salt
• italian seasoning (i use tuscan sunset by penzy's)
• french tarragon

Recipe

• 1 make a roux with 2 t. butter and 2 t. flour in a small sauce pan.
• 2 in a large pan, melt 1 t butter and saute vegetables (except squash) until tender.
• 3 season vegetables with 1/2 tsp salt, italian seasoning, and tarragon.
• 4 into roux, whisk heavy cream, 1/2 tsp salt, 1/4 tsp of each herb/blend, and cook over medium heat until bubbly and thick. stir in the 3/4 cup vegetable broth.
• 5 pour a little extra broth into bottom of 9x13 baking dish. place a layer of lasagna noodles in the dish.
• 6 mash or otherwise chop butternut squash so it can be laid in a layer about 1/4 to 1/2 inch thick. layer the squash on top of the noodles.
• 7 pour 1/3 of the sauce over the squash.
• 8 add another layer of noodles.
• 9 layer the sauteed vegetables onto these noodles.
• 10 pour 1/3 of the sauce over the veggies.
• 11 add another layer of noodles.
• 12 pour remaining sauce over these noodles and top with shredded cheese.
• 13 bake at 350 til golden and bubbly throughout.