butternut squash and spinach lasagna
This recipe crafts a hearty and comforting vegetarian lasagna featuring tender butternut squash and fresh spinach layered with whole wheat or regular lasagna noodles. A creamy béchamel sauce, complemented by Parmesan and mozzarella cheeses, binds the savory components together. It's a delightful and substantial dish perfect for a family meal or entertaining.
Equipment
- 1 Large Pot For boiling noodles and cooking squash
- 1 Large Skillet or Saucepan For making béchamel sauce
- 1 9x13 inch Baking Dish Standard size for lasagna assembly and baking
- 1 Whisk Essential for smooth béchamel sauce
- 1 Cutting Board and Chef's Knife For preparing butternut squash and garlic
Ingredients
Main
- * 1 package whole wheat or regular lasagna noodle
- * 1 medium butternut squash peeled and diced
- * 3 clove garlic diced
- * 3 cup of milk i used whole milk, but you could use any
- * 1/2 cup of parmesan cheese
- * 2 cup of mozzarella cheese
- * 2 tablespoon butter
- * 1 tablespoon extra virgin olive oil
- * 2 tablespoon flour
- * 2 cup of fresh spinach chopped
- * salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
- Peel and dice the butternut squash, dice the garlic, and chop the fresh spinach.
- In a large pot, bring water to a boil and cook lasagna noodles according to package directions until al dente. Drain and lay flat on parchment paper to prevent sticking.
- In a large skillet, melt the butter over medium heat. Add diced garlic and sauté for 1-2 minutes until fragrant. Add the diced butternut squash and sauté until tender, about 8-10 minutes. Remove from heat and set aside.
- To make the béchamel sauce, melt 2 tablespoons of butter in a saucepan over medium heat. Whisk in 2 tablespoons of flour to create a roux, cooking for 1-2 minutes until light golden.
- Gradually whisk in the 3 cups of milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce thickens and coats the back of a spoon. Stir in 1/2 cup of Parmesan cheese, salt, and pepper to taste.
- Gently fold the chopped fresh spinach into the cooked butternut squash mixture.
- To assemble the lasagna: Spread a thin layer of béchamel sauce on the bottom of the prepared baking dish. Place a layer of noodles over the sauce. Top with half of the butternut squash and spinach mixture, followed by a layer of mozzarella cheese and a drizzle of béchamel.
- Repeat the layers: noodles, remaining squash and spinach mixture, mozzarella, and béchamel. Finish with a final layer of noodles, generously topped with the remaining béchamel sauce, mozzarella, and Parmesan cheese.
- Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for another 15-20 minutes, or until the cheese is bubbly and golden brown. Let the lasagna rest for 15-20 minutes before slicing and serving.
Notes
1. For the butternut squash, ensure it's cooked until fork-tender, as undercooked squash can be firm in the final dish. Roasting the squash before adding it to the filling can deepen its flavor significantly. Toss with a little olive oil, salt, and pepper, then roast at 400°F (200°C) until caramelized. 2. When making the béchamel, gradually add the milk while whisking constantly to prevent lumps. Cook it until it coats the back of a spoon, but isn't too thick, as it will thicken further in the oven. Season generously with salt, white pepper, and a pinch of nutmeg for classic béchamel flavor. 3. Always let the lasagna rest for at least 15-20 minutes after baking before slicing. This allows the layers to set, preventing it from collapsing and ensuring clean, beautiful slices.