Vegetable Lasagna with Butternut Squash Noodles
This healthy version of lasagna replaces pasta noodles with sheets of butternut squash then tops it off with a creamy bechamel sauce.
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- 1butternut squash, peeled and thinly sliced
- ground nutmeg
- 2tablespoons butter
- 1leek, thinly sliced
- 2½ cups baby spinach leaves
- ½cup whole milk
- ⅓cup grated Parmesan cheese
- 2tablespoons rice flour
- 1tablespoon balsamic vinegar
- 1teaspoon Worcestershire sauce
- 1teaspoon onion powder
- ground black pepper to taste
- 2cups ricotta cheese
- 3tablespoons butter
- 2tablespoons all-purpose flour
- 2cups milk
- 1teaspoon salt
- ⅛teaspoon freshly grated nutmeg
Instructions
Step 1
Preheat oven to 425 degrees F (220 degrees C). Line 2 baking sheets with parchment paper.Step 2
Arrange butternut squash slices on the baking sheets. Sprinkle 1 pinch nutmeg on top.Step 3
Bake in the preheated oven until pliable but not mushy, about 5 minutes per side.Step 4
Melt 2 tablespoons butter in a large saucepan over medium heat. Add leek and spinach; cook and stir until wilted, about 5 minutes.Step 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.Step 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.Step 7
Bake lasagna in the preheated oven until golden, about 40 minutes.Step 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.Step 9
Season sauce with salt and 1/8 teaspoon nutmeg. Pour over lasagna.