This butternut squash lasagna makes a satisfying vegetarian dinner any day of the week It can take a while to put together but its always worth it
Prep Time
2 hrs
Dificult
Medium
Servings
12
Ingredients
Instructions
Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
Place squash
cut-side up
on the prepared baking sheet. Cover squash with aluminum foil.
Bake in the preheated oven until squash is tender
45 minutes to 1 hour 15 minutes.
Heat 1 1/2 teaspoons olive oil in a skillet over medium heat; cook and stir mushrooms and garlic in the hot oil until mushrooms are tender
5 to 10 minutes. Remove skillet from heat.
Heat remaining 1 1/2 teaspoons olive oil in a separate skillet over medium heat; cook and stir onion in the hot oil until softened
about 5 minutes. Add spinach to onion; cook until spinach is heated through
3 to 5 minutes. Remove skillet from heat.
Heat 6 cups milk in a 5-quart saucepan over medium heat; cook and stir until milk is simmering
about 5 minutes. Whisk remaining 1 cup milk and cornstarch together in a bowl until smooth; stir into simmering milk. Bring milk mixture to just under a boil
stirring constantly with a wooden spoon and scraping bottom of pot to prevent scorching
until milk mixture has thickened into a sauce
about 5 minutes; remove pot from heat.
Whisk 1 1/2 cups Parmesan cheese
honey
nutmeg
sage
salt
and pepper into sauce until smooth. Cover pot with a lid and keep warm over low heat.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water
stirring occasionally until cooked through but firm to the bite
about 8 minutes. Drain.
Reduce oven temperature to 375 degrees F (190 degrees C).
Scrape flesh from butternut squash into a bowl; stir with a fork until evenly mashed. Stir ginger
salt
and pepper into mashed butternut squash.
Spoon about 1 cup white sauce into the bottom of a 9x13-inch baking dish; arrange a layer of noodles atop white sauce. Layer 1/2 butternut squash mixture
1/5 remaining white sauce
noodles
spinach mixture
1/5 white sauce
noodles
1/2 the mozzarella cheese
mushroom mixture
1/5 white sauce
noodles
remaining 1/2 butternut squash mixture
1/5 the white sauce
remaining noodles
remaining 1/5 white sauce
remaining mozzarella cheese
1/2 cup Parmesan cheese
respectively. Cover dish with aluminum foil and place dish on a baking sheet.
Bake in the preheated oven for 30 minutes. Remove cover and bake until bubbling and cheese is browned
about 15 more minutes. Let stand for 10 minutes before serving.
Recipe Tip
You can split this recipe into two 8x8-inch pans and freeze one for later.
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