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Seasonal Recipes

Recipe for winter white lasagna

Sally Pasley Vargas for The Boston Globe

Serves 8

Luscious layers of pasta, winter vegetables, and bechamel sauce help us appreciate what is in season now. While the vegetables roast, make a bechamel, then layer both with no-bake lasagna noodles, ricotta, and Parmesan. There are sliced plum tomatoes in this dish, but no red sauce.

SAUCE

4tablespoons unsalted butter
5tablespoons flour
4cups regular or low-fat milk
Pinch nutmeg
1tablespoon grated onion
1bay leaf

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1. In a large saucepan over
medium heat, melt the butter. Whisk in the flour. Whisk in
1 cup of the milk, stirring constantly. Whisk in the remaining 3 cups milk. Add the nutmeg, onion, and bay leaf. Bring to a boil, lower the heat, and simmer, stirring often, for 5 minutes.

2. Taste the sauce for seasoning and add more salt and pepper, if you like. Remove and discard the bay leaf.

LASAGNA

Oil (for the dish)
2large skinless seedless squash halves, cut into ¼-inch-thick half-circles.
1large fennel bulb, cut
into ¼-inch-thick slices
6plum tomatoes (about 1½ pounds), cut lengthwise into ¼-inch-thick slices
3tablespoons olive oil
Salt and pepper, to taste
16no-bake lasagna noodles (one 9-ounce package)
1pound ricotta
cups grated Parmesan

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1. Set the oven at 425 degrees. Have on hand 2 large rimmed baking sheets. Lightly oil a 9-by-13-inch baking dish.

2. Spread the squash, fennel, and tomatoes on the baking sheets, keeping the vegetables separate. Brush the vegetables with oil and sprinkle generously with salt and pepper. Roast for 25 to 30 minutes, or until they are tender (fennel may take a few minutes longer than the
other vegetables).

3. Turn the oven temperature down to 375 degrees.

4. In the baking dish, spread
1 cup of the sauce. Add 4 lasagna noodles, overlapping them slightly. Spread the fennel on top and add spoonfuls of ricotta and cup of the Parmesan.

5. Add 4 more noodles, a layer of tomatoes, 1 cup of the sauce, and cup of the Parmesan.

6. Add 4 more noodles, a layer of squash, the remaining ricotta, and cup of the Parmesan.

7. Add 4 more noodles, the
remaining sauce, and the
remaining ½ cup Parmesan.

8. Bake for 35 to 40 minutes,
until bubbly and browned. Let rest in the pan for 10 minutes before cutting into squares.
Sally Pasley Vargas

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