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Vegetable Lasagna with Butternut Squash Noodles
Vegetable Lasagna with Butternut Squash Noodles
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Prep Time:
25 minutes
Cook Time:
75 minutes
Total Time:
100 minutes
Butternut squash replaces pasta in a cheesy vegetable lasagna, topped with homemade bechamel sauce.
Ingredients:
  • 1 butternut squash, peeled and thinly sliced
  • ground nutmeg
  • 2 tablespoons butter
  • 1 leek, thinly sliced
  • 2.5 cups baby spinach leaves
  • 0.5 cup whole milk
  • 0.33333334326744 cup grated Parmesan cheese
  • 2 tablespoons rice flour
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon onion powder
  • ground black pepper to taste
  • 2 cups ricotta cheese
  • 3 tablespoons butter
  • 2 cups milk
  • 1 teaspoon salt
  • 0.125 teaspoon freshly grated nutmeg
Instructions:
  • Preheat the oven to a toasty 425 degrees F (220 degrees C) and line 2 baking sheets with parchment paper for easy cleanup.
  • Lay out the butternut squash slices on the baking sheets and generously dust with a pinch of nutmeg for added warmth and flavor.
  • Bake in the oven, preheated, until tender but still firm, approximately 5 minutes on each side.
  • In a large saucepan over medium heat, melt 2 tablespoons of butter. Add leek and spinach, cooking and stirring until wilted, approximately 5 minutes.
  • Combine 1/2 cup milk, Parmesan cheese, rice flour, balsamic vinegar, Worcestershire sauce, onion powder, and black pepper in a saucepan. Cook until mixture is well combined and slightly thickened, about 5 minutes.
  • Place a layer of half of the butternut squash on the bottom of an 8-1/2x11-inch casserole dish. Spread the leek mixture and ricotta cheese over the squash. Top with the remaining butternut squash.
  • Bake the lasagna until beautifully golden in the preheated oven for approximately 40 minutes.
  • In a large saucepan over medium heat, melt 3 tablespoons of butter until golden. Add flour and stir until a paste forms, about 5 to 10 minutes. Increase heat to medium-high; slowly whisk in 2 cups of milk until thick and bubbling. Reduce heat to medium-low and simmer until smooth, 10 to 20 minutes.
  • Add a pinch of salt and a hint of nutmeg to the sauce, then drizzle it over the lasagna.

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