Guest Post: Allie's Veggie Lasagna

I'm so excited to have Allie from Beauty and the Feast here today to share a delicious looking, and sounding dinner with you. Allie is quite the cook, and her blog explores her interests in food, writing, and life in California. I always enjoy reading what's on Allie's mind and her recipe selection never disappoints. Read on to learn how to make Veggie Lasagna at home.
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Hello Secondhand Sundays’ readers! I’m Allie and I blog over at beauty and the feast. I’m so honored to be with you all today while Bekuh is having the time of her life in Chicago! Today, I’m going to share a new recipe with you. Adapted from a recipe by Brian Malarkey (a San Diego restaurateur), I made a few amendments and created the perfect summer to fall vegetable lasagna. I hope you like it as much as I did!

photo courtesy of Kristina Gil via design*sponge

What You’ll Need:
1 large acorn squash – peeled, cored and sliced thin 1/4 inch
1 box of no boil lasagna noodles
Spinach
6 cloves of garlic
½ stick of butter
¼ cup of flour
4 cups whole milk
3 cups shredded mozzarella
½ cup of parmesan
Mushrooms
2 scallions (chopped)
Salt and Pepper and Olive Oil

Preheat the oven to 375F

Drizzle a cooking sheet with olive oil and place the slices of squash on it, season with salt and pepper, repeat another layer until all the butternut is layered. Cover with foil and bake for about 8 to 10 minutes until the squash is cooked yet still firm enough to break apart.

While the squash is cooking, melt half a stick of butter in a small pot. Once melted, add ¼ cup of flour and 4 cups of whole milk. Whisk until there are no lumps and bring to a boil. Add garlic, salt and pepper and remove from heat.

Next, cover your lasagna pan with butter or cooking spray (even the sides, I made this mistake the first time). Next, layer the cream mixture, noodles, both cheeses, squash, spinach, mushrooms and scallions and repeat until the ingredients are all in the pan. Top with cheese and cook for 40 minutes (covered) and then an extra 15 minutes uncovered.

Enjoy! Allie