halfbakedharvest4.2
Roasted Butternut Squash and Spinach Lasagna.
Seasonal butternut squash, layered with a creamy buttery béchamel sauce, spinach, and lasagna noodles, all come together to create beautiful layers in this vegetable-focused lasagna.
👥 8 Servings⏱️ Prep & Cook: 2h⏳ Prep: 30 min🔥 Cook: 1h 30m👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●baking dish
- ●baking sheet
- ●bowl
- ●whisk
- ●oven
📝 Preparation Steps
1
1. Preheat oven to 375 degrees F. Lightly butter a 9x13 inch baking dish.2. On a baking sheet, toss together the butternut squash, olive oil, and a pinch each of salt and pepper. Transfer to the oven and roast for ⏱️ 25-30 minutes or until the squash is tender. 3. Meanwhile, make the sauce. Heat the butter, garlic, sage, and rosemary, in a large skillet over medium heat and cook until the butter begins to brown, about ⏱️ 3-4 minutes. Remove the sage and rosemary from the skillet. Whisk in the flour and cook for about ⏱️ 1 minute. Slowly add the milk and broth, whisking until combined. Stir in the nutmeg and season with salt and pepper. Bring to a boil and stir for ⏱️ 3-4 minutes. Stir in the gouda or fontina cheese and the spinach. Stir until the cheese is melted. Remove from the heat.4. In a medium bowl, mash the roasted butternut squash until mostly smooth. Stir in the ricotta. Season with salt and pepper.5. Spread 1/4 of the cheese sauce in the bottom of the prepared baking dish. Top with 3-4 lasagna sheets. Spread with 1/2 the butternut squash mixture, and then another 1/4 of the cheese sauce, and a handful of provolone. Repeat the layering until all the squash and sauce have been used...don't stress about making it perfect. Arrange the prosciutto on top, if using. Bake uncovered for ⏱️ 45 minutes or until the top has bubbled up and browned a bit. Let stand ⏱️ 10 minutes before serving. Top with the reserved fried sage and rosemary. Enjoy!
garlic, minced or grated3 cloves(10 ounce) frozen spinach, thawed and drained or 4 cups fresh baby spinach2 packagesshredded gouda or fontina cheese1 cupshredded provolone2 cups
Nutrition Facts
calories
1458 kcal
serving Size
1 serving
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