Butternut Lasagna With Celeriac, Mushrooms, And Leeks - cooking recipe

Ingredients

1 butternut squash, roasted and scooped out
2 leeks, chopped
1 stalk celeriac, peeled and chopped
8 ounces cremini mushrooms, sliced
1 (9 ounce) box lasagna noodles
2 garlic cloves, diced
3 tablespoons butter
2 tablespoons flour
3/4 cup heavy cream
3/4 cup vegetable broth, plus a little extra
8 ounces cheese, shredded (I like an Italian mix...Swiss or white cheddar might also be good)
1 teaspoon salt
italian seasoning (I use Tuscan Sunset by Penzy's)
French tarragon

Preparation

Make a roux with 2 T. butter and 2 T. flour in a small sauce pan.
In a large pan, melt 1 T butter and saute vegetables (except squash) until tender.
Season vegetables with 1/2 tsp salt, Italian seasoning, and tarragon.
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. Stir in the 3/4 cup vegetable broth.
Pour a little extra broth into bottom of 9x13 baking dish. Place a layer of lasagna noodles in the dish.
Mash or otherwise chop butternut squash so it can be laid in a layer about 1/4 to 1/2 inch thick. Layer the squash on top of the noodles.
Pour 1/3 of the sauce over the squash.
Add another layer of noodles.
Layer the sauteed vegetables onto these noodles.
Pour 1/3 of the sauce over the veggies.
Add another layer of noodles.
Pour remaining sauce over these noodles and top with shredded cheese.
Bake at 350 til golden and bubbly throughout.