2 cups (500 mL) butternut squash, cut into 1-inch cubes
3 tbsp (45 mL) canola oil
4 tbsp (60 mL) unsalted butter
3 tbsp (45 mL) gluten free flour
2 cups (500 mL) hot milk
2 cups (500 mL) gruyere, shredded
1/2 cup (125 mL) grated Parmesan
2 cups (500 mL) béchamel sauce
salt and pepper to taste
1Preheat oven to 350F. Toss butternut squash with 3 tbsp (45 mL) of canola oil, salt and pepper and roast for 20 minutes or until tender. Mash with a fork.
2In a small pan melt butter over low heat. Add flour and stir to form a smooth paste.
3Heat milk in a separate pan. Once hot, but not boiling, pour mixture into the butter and flour paste. Stir constantly with a whisk over low heat until sauce thickens. Tip: If it tastes like flour continue to cook.
4Spread one quarter of béchamel sauce on bottom of a 12x12 inch oven safe dish.
5Layer with lasagne noodles then butternut squash, cheese and more béchamel sauce. Repeat layering two more times. Ensure lasagne noodles are completely covered in sauce and do not overlap for best results.
6Cover with aluminum foil. Cook in oven for 20 minutes, remove foil and cook another 10 minutes.
Bloggers Ayngelina Brogan & Dave Mottershal
Ayngelina and Dave inspire their readers to lead an adventurous life and cook amazing food at home. Baconismagic.ca started off as a solo site, until Ayngelina walked into a restaurant and asked to meet the chef - not knowing he would be the love of her life.