Recipe: Tasty Golden Veg Lasagna

Golden Veg Lasagna.

You can cook Golden Veg Lasagna using 16 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Golden Veg Lasagna

1. It's 2 tbsp of unsalted butter.
2. Prepare 2 1/4 cup of peeled, cubed butternut squash (10 oz.).
3. Prepare 1 of Salt and pepper.
4. Prepare 1 can of (15 oz.) pure pumpkin puree.
5. Prepare 1 of egg.
6. Prepare 10 of egg roll wrappers (5-inch square).
7. It's 1 cup of shredded aged gouda cheese (about 8 oz.).
8. It's 8 large of basil leaves.
9. You need of Creamy White Sauce.
10. You need 2 cup of Creamy White Sauce.
11. You need 2 tbsp of butter.
12. Prepare 1/2 cup of finely chopped shallots.
13. Prepare 1/4 cup of flour.
14. You need 2 cup of milk, warmed.
15. Prepare 1/4 cup of grated parmesan cheese.
16. You need 1 of Salt and pepper.

Golden Veg Lasagna instructions

1. 1. In a large nonstick skillet, melt the butter. Add the squash and 1 cup water and simmer over medium heat; season with salt and pepper. Cook, stirring, until the water is evaporated and the squash is golden and tender, about 13 minutes; set aside. 2. Position a rack in the upper third of the oven and preheat to 400°F . Meanwhile, lightly grease an 8-inch square glass baking dish and spread 1/2 cup white sauce in the bottom. In a bowl, whisk together the pumpkin puree and egg. 3. Cut half of the egg roll wrappers into 3 strips each. Fill a large bowl with hot tap water (as you work with the wrappers, dip them in the water to rinse off the starch). Use 1 whole wrapper and 3 strips to cover the bottom of the dish in a single layer (there will be overlap). Spread a generous 1/2 cup of pumpkin mixture on top and sprinkle with 1/3 cup cheese. Repeat the layering. 4. Add another layer of egg roll wrappers. Spread with 1 cup white sauce, then top with the squash, basil and 1/3 cup cheese..
2. White Sauce: Melt butter in medium saucepan over medium heat. Add shallots and cook until tender, about 5 minutes. Stir in flour for 2 minutes. Gradually whisk in warm milk; bring to boil and cook for 2 minutes, whisking constantly. Remove from heat and stir in parmesan and 1/4 tsp. each salt and pepper..
3. http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-search/dinner-recipes/autumn-golden-vegetable-lasagna.

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