Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Yield 4 servings

Ingredients

  • 3 cups Butternut squash peeled and chopped
  • 4 Tomatoes chopped
  • 1 Onion chopped
  • 4 cloves Garlic minced
  • 2 tbsp Extra Virgin Olive Oil
  • 2 tbsp Parsley fresh chopped
  • 2 tbsp Oregano fresh chopped
  • 1/2 tsp Hot Pepper Flakes
  • 6 cups Cabbage thinly sliced
  • 1/2 tsp Salt
  • 1/4 tsp Pepper

Bechamel Sauce

  • 2 tbsp Butter
  • 1/4 cup All Purpose Flour
  • 1 tsp Thyme fresh, chopped
  • 4 cups 2% Milk
  • Pinch Fresh Grated Nutmeg
  • 1/2 cup Parmesan Cheese grated

Instructions

  • In a large bowl, toss together squash, tomatoes, onion and garlic. Drizzle with oil and add parsley, oregano and hot pepper flakes; toss to coat well. Spread onto parchment paper lined baking sheet. Roast in 425 F (220 C) oven for 25 minutes.
  • Spread cabbage, tossed with 1/2 tsp (2 mL) of the salt and pepper over top and roast for about 10 minutes or until vegetables are tender and golden.
  • Bechamel Sauce: In a saucepan, melt butter over medium heat. Stir in flour and thyme; cook, stirring for 1 minute. Gradually whisk in milk until combined. Cook, stirring for about 8 minutes or until thickened; stir in nutmeg. Remove from heat and stir in cheese; set aside.
  • Spoon 1/3 of the squash mixture onto bottom of 8 inch (1.5 L) baking dish. Spread with 1/3 of the bechamel. Repeat layers twice. Place baking dish on a baking sheet and bake in 350 F (180 C) oven for about 30 minutes or until golden and bubbly.
Nutrition Facts
Butternut Squash, Tomato and Cabbage Lasagna
Per
 
417 g
Calories
250
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
4
g
25
%
Carbohydrates
 
31
g
10
%
Fibre
 
5
g
21
%
Sugars
 
15
g
17
%
Protein
 
9
g
18
%
Cholesterol
 
20
mg
7
%
Sodium
 
300
mg
13
%
Vitamin A
 
8500
IU
170
%
Vitamin C
 
82.5
mg
100
%
Calcium
 
300
mg
30
%
Iron
 
1.8
mg
10
%
*5% or less is a little, 15% or more is a lot

Tips & Notes

Recipe developed by Emily Richards

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