Fall Vegetable, White Sauce Lasagna

Roasted fall vegetables and cheese sauce make up this lasagna – great as leftovers!

For the white sauce:
5 TBS butter
5 TBS flour
5 C whole milk
1 C parmesan cheese, grated
nutmeg, dash

For the vegetables:
1-2 TBS olive oil
1 small butternut squash, peeled and cubed
2 parsnips, peeled and chopped
2 carrot, peeled and chopped

For the lasagna:
15 oz ricotta cheese
8 oz mozzarella, grated
½ C parmesan, grated
12 oz oven ready lasagna
sage, chopped to garnish

View the full recipe at Well Worn Fork →