Butternut Squash and Spinach Lasagna

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READY IN: 2hrs 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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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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