Vegetarian Lasagna with Roasted Brussels Sprouts and Acorn Squash
This lasagna recipe makes use of two of my favorite fall vegetables. The Brussels Sprouts are simply roasted with ghee or whole butter (and yes it's Brussels sprouts, not Brussel sprout). And the Acorn Squash is roasted whole, allowed to cool and mixed with Ricotta cheese and an egg. The sprouts, squash mixture and mornay sauce (linked at bottom) are layered in a casserole in between sheets of oven ready lasagna. Making homemade pasta for the lasagna would be nice too, but I didn't feel like it AND I had some dried lasagna sheets in the cabinet, so it made sense.
Mornay Sauce is a sister sauce of the classic sauce Bechamel. White gravy and Clam Chowder are both made with Bechamel--it's basically milk that has been thickened by means of a roux (fat and flour slightly cooked). To transform a Bechamel into a Mornay, just add cheese. Video below!