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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.


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

    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.

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    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

    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