Butternut Squash Skillet Lasagna

Directions

• 1

  Preheat the oven to 375 °F.
• 2

  Heat the vegetable oil in an oven-safe skillet. Add the onion and garlic and let cook until soft but not golden. Add the squash and potatoes, stirring occasionally. Pour in the vegetable broth and season with salt and pepper, to taste. Cover and reduce heat. Cook for approximately 15 minutes, stirring from time to time.
• 3

  Incorporate the peas and continue cooking until the squash has softened and is falling apart. The broth should evaporate. Transfer to a container and set aside.
• 4

  Break the lasagna noodles into large pieces and cook in salted, boiling water until al dente. Drain and set aside.
• 5

  Melt the butter in the same pan you used to cook the butternut squash. Add the flour, stirring thoroughly. Add the milk, quickly beating to prevent lumps from forming. Let cook over low heat, stirring until slightly thick in consistency. Season with salt, pepper and ground nutmeg. Incorporate the ricotta cheese and half the parmesan cheese. Incorporate the squash mix.
• 6

  Cover with the lasagna noodles and the remaining mozzarella and parmesan cheese.
• 7

  Bake for about 20 minutes or until the lasagna is bubbling and golden.
• 8

  Remove from the oven. Let rest for 10 minutes, garnish with parsley and serve immediately.