Ingredients

The following ingredients have 4 Servings
  • 1 small butternut squash
  • 4 red bell peppers
  • 1 medium zucchini
  • 4 tbsp butter
  • 4 tbsp all-purpose flour
  • 4 cups milk
  • 2 cloves garlic (peeled and smashed)
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 12 lasagna noodles or 4 sheets fresh lasagna noodles
  • 3 tbsp fresh rosemary (finely chopped)
  • 3 tbsp basil (chopped)
  • freshly ground pepper
  • 2 cups ricotta cheese
  • 3 cups grated mozzarella cheese
  • 2 cups grated romano cheese
  • 2 tbsp thyme leaves

Instruction

  • Pre-heat oven to 400 °   
  • Line two baking sheets with parchment paper.
  • Prick butternut squash all over with a fork and place on the baking sheet.
  • Core, seed and cut peppers in half, and place them cut side down on the other baking sheet.
  • Roast squash and peppers about 30 minutes or until peppers have started to blacken, and squash can be pierced with a fork.
  • Put peppers straight from the oven into a covered container for about 5 minutes. The steam will make the skins easy to remove. 
  • When cooled enough for handling, remove seeds from squash and remove skins from peppers and squash. Cut the squash into 1/2 inch slices. 
  •  Slice zucchini into 1/4 inch rounds
  • If using dried pasta, in a large pot of rapidly boiling water, cook noodles for a couple of minutes less than package directions. Drain and lay noodles out on a clean kitchen towel to dry.