Butternut Squash and Spinach Lasagna
- Ready In:
- 2hrs 30mins
- Ingredients:
- 19
- Serves:
-
8
ingredients
- 9.85 ml olive oil
- 709.77 ml chopped leeks
- 14.79 ml chopped fresh sage (or 1 t. dry rubbed sage)
- 4 garlic cloves, minced
- 1182.95 ml peeled butternut squash, cut in 1/2 inch cubes
- 118.29 ml dry white wine
- 118.29 ml water
- 1.23 ml black pepper
- 283.49 g package frozen chopped spinach, thawed, drained, and squeezed dry
-
Sauce
- 29.58 ml unsalted butter
- 44.37 ml all-purpose flour
- 591.47 ml milk
- 59.14 ml cream cheese
- 1.23 ml ground nutmeg
- 0.61 ml black pepper
- 295.73 ml mozzarella cheese
- 177.44 ml shredded sharp provolone cheese
- 12 cooked lasagna noodles
- sage sprig, for garnish
directions
- 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.
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Reviews
-
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.