Lasagna is irresistible, there's no way around that. But if you're watching your weight, all that meat can be a bit heavy. Try this vegetarian-friendly version, which makes the most of the perfectly-in-season butternut squash, for a slightly less-guilty dinner Butternut Squash Lasagna Ingredients: 2 medium-sized butternut squash, peeled, seeded and sliced into ½-inch slabs Olive oil Salt and pepper to taste 4 medium onions, halved and thinly sliced 6 cloves garlic, crushed 3 sprigs fresh thyme ½ cup butter, divided ¼ cup flour 1/8 tsp nutmeg 3 cups milk 2 cups vegetable broth, divided 1-2 boxes dry lasagna noodles Fresh sage, chopped Fresh basil, chopped 3 cups grated Parmesan Directions: Preheat oven to 425°F. Lay the squash one layer deep on an oiled baking sheet or in a shallow roasting pan. Season with salt and pepper and roast in batches until golden brown and fork-tender. Set aside to cool and reduce oven temperature to 350°F. While the squash is roasting, place the onions in a h
