Butternut Lasagna With Celeriac Mushrooms And Leeks

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This is mostly on here for me so i don't forget a favorite family recipe, so my descriptions may be short. if you're interested in making it i'll be happy to answer questions.

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Steps

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Make a roux with 2 t.

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Butter and 2 t.

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Flour in a small sauce pan.

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In a large pan , melt 1 t butter and saute vegetables until tender.

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Season vegetables with 1 / 2 tsp salt , italian seasoning , and tarragon.

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Into roux , whisk heavy cream , 1 / 2 tsp salt , 1 / 4 tsp of each herb / blend , and cook over medium heat until bubbly and thick.

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Stir in the 3 / 4 cup vegetable broth.

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Pour a little extra broth into bottom of 9x13 baking dish.

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Place a layer of lasagna noodles in the dish.

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Mash or otherwise chop butternut squash so it can be laid in a layer about 1 / 4 to 1 / 2 inch thick.

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Layer the squash on top of the noodles.

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Pour 1 / 3 of the sauce over the squash.

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Add another layer of noodles.

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Layer the sauteed vegetables onto these noodles.

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Pour 1 / 3 of the sauce over the veggies.

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Add another layer of noodles.

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Pour remaining sauce over these noodles and top with shredded cheese.

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Bake at 350 til golden and bubbly throughout.

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Ingredients

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butternut squash, leeks, celeriac, cremini mushrooms, lasagna noodles, garlic cloves, butter, flour, heavy cream, vegetable broth, cheese, salt, italian seasoning, french tarragon