Recipe by ratherbeswimmin'
A nice fall harvest lasagna
Top Review by Gourmetgardener
Fantastic! Delicious and comforting, will def be making this again. Didn't have any white wine so used veg stock and a splash of red instead. Worked fine, but white probably better though. Also, very lazily just made plain old cheese sauce with some nutmeg in - still tasted good! Mmmmm, thank you so much for this.
- 2 teaspoons olive oil
- 3 cups chopped leeks
- 1 tablespoon chopped fresh sage (or 1 t. dry rubbed sage)
- 4 garlic cloves, minced
- 5 cups peeled butternut squash, cut in 1/2 inch cubes
- 1⁄2 cup dry white wine
- 1⁄2 cup water
- 1⁄4 teaspoon black pepper
- 1 (10 ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 1⁄2 cups milk
- 1⁄4 cup cream cheese
- 1⁄4 teaspoon ground nutmeg
- 1⁄8 teaspoon black pepper
- 1 1⁄4 cups mozzarella cheese
- 3⁄4 cup shredded sharp provolone cheese
- 12 cooked lasagna noodles
- sage sprig, for garnish
Directions See How It's Made
- Vegetable filling: heat the oil in a big nonstick skillet over medium heat.
- Add in leeks, sage, and garlic; stir/saute 5 minutes.
- Add in squash, wine, and water; cover and cook for 20 minutes or until the squash is tender, stirring occasionally.
- Stir in ¼ teaspoon pepper and the spinach.
- Filling: in a big saucepan over med-high heat, melt the butter; add in the flour, and whisk the mixture until combined.
- Cook for 3 minutes to brown the flour, continuing to whisk.
- Gradually add the milk to the flour mixture, whisking continuously to prevent lumps.
- Decrease heat to medium, and cook until thick, about 10 minutes, stirring constantly.
- Remove pan from heat; add in cream cheese, nutmeg, and pepper, stirring with a whisk.
- Combine the mozzarella and provolone cheese; set aside.
- To assemble: Preheat oven to 400°; oil the sides and bottom of a 13 x 9 inch baking dish.
- Spread ½ cup sauce on the bottom; arrange noodles over the sauce, and top with 2 cups of vegetable filling, ½ cup of the cheese mixture, and ½ cup of sauce.
- Repeat layers ending with noodles.
- Spread remaining sauce over the noodles; cover and bake for 30 minutes.
- Uncover, sprinkle with ½ cup of cheese mixture, and bake an additional 10 minutes.
- Let stand 10 minutes prior to cutting to serve; garnish with sage sprigs.