Parmesan and Root Vegetable Lasagna

Ingredients

• 1  bay leaves 
• 0.3 teaspoon pepper black freshly ground
• 6 cups butternut squash cubed peeled () ( 2 1/2 pounds)
• 0.3 cup flour all-purpose
• 0.1 teaspoon ground cinnamon 
• 0.1 teaspoon nutmeg 
• 4 cups milk 1% low-fat
• 1 tablespoon olive oil 
• 2 cups onion divided coarsely chopped
• 9 package no boil lasagna noodles 
• 5 ounces parmesan grated
• 6 ounces part-skim mozzarella cheese shredded
• 0.5 teaspoon salt 
• 2.3 cups sweet potatoes and into cubed peeled () ( 1 pound)

Equipment

• bowl
• frying pan
• sauce pan
• oven
• knife
• whisk
• sieve
• baking pan
• roasting pan
• aluminum foil
• measuring cup

Directions

1. Preheat oven to 45
2. Combine squash, potato, 1 cup chopped onion, and oil in a roasting pan coated with cooking spray, tossing to coat vegetables.
3. Bake at 450 for 30 minutes or until vegetables are tender, stirring once; set aside.
4. Combine remaining 1 cup onion, milk, nutmeg, cinnamon, and bay leaf in a medium saucepan over medium-high heat; bring to a simmer.
5. Remove from heat; let stand 15 minutes. Strain milk mixture through a fine sieve over a bowl; discard solids. Return milk mixture to pan. Weigh or lightly spoon flour into a dry measuring cup; level with a knife.
6. Add flour, salt, and pepper to milk mixture, stirring with a whisk. Cook over medium heat 10 minutes or until thick, stirring frequently with a whisk.
7. Remove from heat; stir in Parmigiano-Reggiano cheese.
8. Preheat oven to 37
9. Spread 1/2 cup milk mixture in bottom of a 13 x 9inch baking dish coated with cooking spray. Arrange 3 noodles over milk mixture; top with half of squash mixture, 1/2 cup mozzarella, and 1 cup milk mixture. Repeat layer with noodles, squash mixture, mozzarella, and milk mixture. Top with remaining 3 noodles.
10. Spread remaining milk mixture over noodles, and sprinkle with remaining 1/2 cup mozzarella. Cover with foil coated with cooking spray.
11. Bake at 375 for 30 minutes. Uncover and bake an additional 20 minutes.
12. Let stand 10 minutes.
13. Wine note: Root vegetables are best with earthy wine varietals like tempranillo, pinot noir, and sangiovese. Try this with a Spanish Rioja, which is made from tempranillo. Try Conde de Valdemar Rioja Crianza 2004 (about $15). "Crianza" is the Rioja term used for simple weeknight wines. Karen MacNeil