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    You are in: Home / Recipes / Butternut Squash and Spinach Lasagna Recipe
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    Butternut Squash and Spinach Lasagna

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    1 hrs 30 mins

    1 hrs

    ratherbeswimmin''s Note:

    A nice fall harvest lasagna

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    Ingredients:

    Servings:

    Units: US | Metric

    Sauce

    Directions:

    1. 1
      Vegetable filling: heat the oil in a big nonstick skillet over medium heat.
    2. 2
      Add in leeks, sage, and garlic; stir/saute 5 minutes.
    3. 3
      Add in squash, wine, and water; cover and cook for 20 minutes or until the squash is tender, stirring occasionally.
    4. 4
      Stir in ¼ teaspoon pepper and the spinach.
    5. 5
      Filling: in a big saucepan over med-high heat, melt the butter; add in the flour, and whisk the mixture until combined.
    6. 6
      Cook for 3 minutes to brown the flour, continuing to whisk.
    7. 7
      Gradually add the milk to the flour mixture, whisking continuously to prevent lumps.
    8. 8
      Decrease heat to medium, and cook until thick, about 10 minutes, stirring constantly.
    9. 9
      Remove pan from heat; add in cream cheese, nutmeg, and pepper, stirring with a whisk.
    10. 10
      Combine the mozzarella and provolone cheese; set aside.
    11. 11
      To assemble: Preheat oven to 400°; oil the sides and bottom of a 13 x 9 inch baking dish.
    12. 12
      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.
    13. 13
      Repeat layers ending with noodles.
    14. 14
      Spread remaining sauce over the noodles; cover and bake for 30 minutes.
    15. 15
      Uncover, sprinkle with ½ cup of cheese mixture, and bake an additional 10 minutes.
    16. 16
      Let stand 10 minutes prior to cutting to serve; garnish with sage sprigs.

    Ratings & Reviews:

    • on November 22, 2008

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 04, 2008

      55

      This was delicious! I didn't have any leek so I added some onion and just used more of the other vegetables. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Butternut Squash and Spinach Lasagna

    Serving Size: 1 (308 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 302.2
     
    Calories from Fat 153
    50%
    Total Fat 17.0 g
    26%
    Saturated Fat 9.9 g
    49%
    Cholesterol 48.6 mg
    16%
    Sodium 315.2 mg
    13%
    Total Carbohydrate 24.1 g
    8%
    Dietary Fiber 3.7 g
    14%
    Sugars 3.9 g
    15%
    Protein 13.3 g
    26%

    The following items or measurements are not included:

    cooked lasagna noodles

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