Rachel Ray's Autumn golden vegetable lasagna; made with egg roll wrappers

Here is a delicious, vegetarian take on lasagna by Rachel Ray that is sure to please the pickiest of pasta lovers. Made with butternut squash and pumpkin puree, this recipe is chock full of good for you fiber, making it a hearty dish to put on your fall menu. Made with egg roll wrappers instead of lasagna noodles, there is no pre-boiling necessary, making it an easier version of the classic recipe.

Autumn Golden Vegetable Lasagna

Ingredients

For the lasagna:

• 2 tbsp. unsalted butter
• 2 1/4 cups peeled, cubed butternut squash (10 oz.)
• Salt and pepper
• 2 cups Creamy White Sauce
• 1 can (15 oz.) pure pumpkin puree
• 1 egg
• 10 egg roll wrappers (5-inch square)
• 1 3/4 cups shredded aged gouda cheese (about 8 oz.)
• 8 large basil leaves

For the Creamy White Sauce:

• 2 tbsp. butter
• ½ cup finely chopped shallots
• ¼ cup flour
• 2 cups milk warmed
• ¼ cup grated parmesan cheese
• Salt and pepper

Note: Butter may be substituted with light butter or margarine for less calories. Less fat parmesan and gouda cheeses may also be used, as well as lower fat milk.

Cooking Directions

For the lasagna:

1. In a large nonstick skillet, melt the butter. Add the squash and 1 cup water and simmer over medium heat; season with salt and pepper. Cook, stirring, until the water is evaporated and the squash is golden and tender, about 13 minutes; set aside.
2. Position a rack in the upper third of the oven and preheat to 400°. Meanwhile, lightly grease an 8-inch square glass baking dish and spread 1/2 cup white sauce in the bottom. In a bowl, whisk together the pumpkin puree and egg.
3. Cut half of the egg roll wrappers into 3 strips each. Fill a large bowl with hot tap water (as you work with the wrappers, dip them in the water to rinse off the starch). Use 1 whole wrapper and 3 strips to cover the bottom of the dish in a single layer (there will be overlap). Spread a generous 1/2 cup of pumpkin mixture on top and sprinkle with 1/3 cup cheese. Repeat the layering.
4. Add another layer of egg roll wrappers. Spread with 1 cup white sauce, then top with the squash, basil and 1/3 cup cheese. Add another layer of egg roll wrappers, the remaining pumpkin mixture and 1/3 cup cheese. Top with the remaining egg roll wrappers, then spread with the remaining white sauce.
5. Cover the dish snugly with foil and bake on a baking sheet in the upper third of the oven for 30 minutes. Uncover the dish, sprinkle the remaining 3/4 cup cheese on top and bake until golden and bubbling, about 10 minutes. Let cool for 15 minutes before cutting.

For the Creamy White Sauce:

1. Melt butter in a medium saucepan over medium heat. Add shallots and cook until tender, about 5 minutes. Stir in flour for 2 minutes. Gradually whisk in warm milk; bring to boil and cook for 2 minutes, whisking constantly. Remove from heat and stir in parmesan and ½ each salt and pepper.

Recipe courtesy Everyday With Rachael Ray Magazine