Roasted Squash and Caramelized Onion Lasagna

Earlier this year we had a guest lecturer at the medical school who proposed that  if we strictly adhere to our daily caloric intake every day of the year, we could come to holidays and special occasions and enjoy those special foods without a significant consequence. After giving it some thought this idea makes a lot of sense, because those 100-200 calories extra 360 days of the year adds up quickly when compared to the 1000-2000 extra calories 5 days a year. So here's a recipe perfect for those special occasions, with a few healthy conventions to help ease the guilt a little.

Bechamel Sauce

Generally I'm not one to get overly excited about French cooking, but this sauce is a delicious winner! Despite it's fancy name, bechamel is a simple sauce made by whisking scalded milk into a roux and then seasoned with nutmeg. It's one of the five mother sauces of French cuisine, and is often used as a base for other dishes like mac and cheese, casseroles, and creamy soups. After researching the origins of a true bechamel I learned that this is actually a Mornay sauce because of the Parmesan cheese, but I'll be true to the original spirit of the recipe and call it a bechamel.