This casserole is layered like a lasagna and includes a tradtional bechamel sauce but doesn’t include pasta at all. You won’t miss it with all the roasted vegetable flavour that shines through.
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.