Butternut Squash-spinach Lasagna With Sage Bechamel Sauce
From christinem 14 years ago
- 130 to make
- Serves 9
This is a lasagna recipe that just kept growing as I put it together, therefore I call it a "No Pan Left Behind" recipe - I think I used 6 different pans to make one lasagna! But don't let that scare you away! Read more Butternut squash, sauteed spinach and ricotta, fontina and parmesan cheeses, and a sage infused white sauce combine to make a unique, savory and delicious meatless lasagna. And yes, you could probably make this using just a pan or two, but I figure if my husband notices I don't use those pots and pans I so desperately wanted at some point, he'll probably stop buying them for Christmas and birthdays! :) See less
Ingredients
- 12 lasagna noodles shopping list
- 1 medium butternut squash (3 cups roasted) shopping list
- 1 clove garlic shopping list
- 1 tsp fresh rosemary, chopped shopping list
- I tbsp olive oil shopping list
- salt & pepper shopping list
- 1/4 tsp fresh grated nutmeg shopping list
- 1 lb fresh spinach, chopped shopping list
- 1/2 cup chopped onion shopping list
- 1 clove garlic shopping list
- pepper shopping list
- 15 oz ricotta (fat free or regular) shopping list
- 1 egg shopping list
- 1 1/2 cup Fontina cheese, shredded shopping list
- 1/2 cup grated fresh parmesan shopping list
- 1/4 cup unsalted butter shopping list
- 3 to 4 fresh sage leaves (or sprig) shopping list
- 1/4 cup flour shopping list
- 3 cups milk (I used skim) shopping list
- 1/2 cup half & half (I used fat free) shopping list
How to make it
- Preheat oven to 350* F.
- Cut butternut squash in half lengthwise and scoop out seeds. Place cut side down on baking sheet. Pour about 1/2 cup water in baking sheet. Bake for 20 minutes or until soft. Let cool until easy to handle. Peel and cube or coarsely mash squash (You’ll need about 3 cups for this recipe)
- In a large stockpot, bring water to boil. Cook lasagna noodles according to package directions. Drain and rinse under cold water. Lay flat between layers of waxed paper until ready to use.
- In large sauté pan (pan #3, if you're keeping count), heat 1 tbsp olive oil. Add onion, 1 clove garlic and sauté 3-4 minutes until tender. Add spinach, tossing to coat, and cook until completely wilted. Remove from pan and let cool slightly.
- (You can break out a new pan or reuse pan #3...just don't come crying to me when Santa stops bringing you cookware! :)) Heat another tbsp olive oil in pan. Add clove of garlic and chopped rosemary. Add butternut squash and season with salt and pepper; add nutmeg. Sauté 5 minutes, mashing any large chunks. Remove from heat and set aside.
- Combine spinach, ricotta and egg. Mix well or pulse in food processor a few times.
- In heavy saucepan, melt 1/4 cup butter over medium heat. Squeeze sage leaves to "bruise" and add to butter as it's melting. Don't let the butter brown, but stir the sage leaves around a few times to infuse the melting butter with flavor. Remove large pieces of sage (it's ok if a few bits remain), then whisk in flour until smooth. Whisk in milk and half & half and bring to a boil, whisking constantly, until thickened.
- Preheat oven to 375*F (or increase temp if you still have the oven on from roasting the squash)
- Butter the bottom of a 9x9" pan (deep dish works best) and spoon in a little white sauce.
- Place a layer of noodles on the bottom.
- Add a little more sauce.
- Top with half the butternut mixture.
- Follow with half of the spinach/ricotta mixture.
- Sprinkle with 1/2 cup fontina and a tbsp of parmesan.
- Place another layer of noodles, sauce, then remaining butternut, remaining spinach, another 1/2 cup fontina and 1 tbsp parmesan.
- Top with final layer of noodles, sauce, and the remaining fontina and parmesan.
- Bake for about 45 minutes or until bubbly and golden brown. Let sit for at least 15 minutes before serving.
The Rating
Reviewed by 2 people-
WOW awesome can't wait to try this :)
tinadc
in Cape Town loved it
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Delicious!
I died and went to heaven, LOL
Superb a great combination of ingredients.
ED
spinach1948
in Dorchester-Boston loved it
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