Description
A comforting and flavorful vegetarian lasagna featuring sweet butternut squash and tender spinach layered with creamy béchamel sauce and lasagna sheets.
Ingredients
Scale
- 1 butternut squash, peeled, seeded, and cubed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 pound fresh spinach
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 3 cups milk
- Pinch of nutmeg
- 12 lasagna sheets
Instructions
- Roast the butternut squash: Toss cubed squash with olive oil, salt, and pepper. Spread on a baking sheet and roast at 400°F (200°C) for 20-25 minutes, or until tender.
- Prepare the béchamel sauce: Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, until thickened. Season with salt, pepper, and nutmeg.
- Wilt the spinach: In a large skillet, sauté the spinach until wilted. Drain any excess liquid.
- Assemble the lasagna: Spread a thin layer of béchamel sauce in the bottom of a 9×13 inch baking dish. Layer with lasagna sheets, followed by roasted squash, wilted spinach, and béchamel sauce. Repeat layers, ending with a layer of béchamel sauce.
- Bake: Cover the dish with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake for another 10-15 minutes, or until bubbly and lightly browned.
- Rest: Let the lasagna rest for 10 minutes before serving.
Notes
- For a richer béchamel, use heavy cream instead of some of the milk.
- Add your favorite herbs like sage or rosemary to the squash before roasting.
- Ensure lasagna sheets are cooked according to package directions if they are not no-boil.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 12g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 40mg