Vegetable Lasagna with Butternut Squash Noodles recipe

All Recipes Best Recipe Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash

Ingredients

1 butternut squash, peeled and thinly sliced
ground nutmeg
2 tablespoons butter
1 leek, thinly sliced
2 ½ cups baby spinach leaves
½ cup whole milk
⅓ 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 tablespoons all-purpose flour
2 cups milk
1 teaspoon salt
⅛ teaspoon freshly grated nutmeg

Nutrition Info

214.8 calories
carbohydrate: 27.8 g
cholesterol: 28.4 mg
fat: 10.2 g
fiber: 3.5 g
protein: 6 g
saturatedFat: 6.3 g
servingSize: -
sodium: 440 mg
sugar: 7.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 425 degrees F (220 degrees C). Line 2 baking sheets with parchment paper.

  2. Arrange butternut squash slices on the baking sheets. Sprinkle 1 pinch nutmeg on top.

  3. Bake in the preheated oven until pliable but not mushy, about 5 minutes per side.

  4. Melt 2 tablespoons butter in a large saucepan over medium heat. Add leek and spinach, cook and stir until wilted, about 5 minutes.

  5. Stir 1/2 cup milk, Parmesan cheese, rice flour, balsamic vinegar, Worcestershire sauce, onion powder, and black pepper into the saucepan until combined and slightly thickened, about 5 minutes.

  6. Arrange half of the butternut squash in the bottom of an 8-1/2x11-inch casserole dish. Layer leek mixture and ricotta cheese on top. Arrange remaining butternut squash on top.

  7. Bake lasagna in the preheated oven until golden, about 40 minutes.

  8. Melt 3 tablespoons butter in a large saucepan over medium heat. Stir in flour until a golden paste forms, 5 to 10 minutes. Increase heat to medium-high, slowly whisk in 2 cups milk until thickened and bubbling. Reduce heat to medium-low and simmer sauce until smooth, 10 to 20 minutes.

  9. Season sauce with salt and 1/8 teaspoon nutmeg. Pour over lasagna.

Recipe Yield

8 servings

Recipe Note

This healthy version of lasagna replaces pasta noodles with sheets of butternut squash then tops it off with a creamy bechamel sauce.

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