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.
- Serves: 8 persons
- 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
Step 1Preheat oven to 425 degrees F (220 degrees C). Line 2 baking sheets with parchment paper.
Step 2Arrange butternut squash slices on the baking sheets. Sprinkle 1 pinch nutmeg on top.
Step 3Bake in the preheated oven until pliable but not mushy, about 5 minutes per side.
Step 4Melt 2 tablespoons butter in a large saucepan over medium heat. Add leek and spinach; cook and stir until wilted, about 5 minutes.
Step 5Stir 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 6Arrange 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 7Bake lasagna in the preheated oven until golden, about 40 minutes.
Step 8Melt 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 9Season sauce with salt and 1/8 teaspoon nutmeg. Pour over lasagna.