Butternut Squash And Spinach Lasagna Recipe

Name: Butternut Squash And Spinach Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound butternut squash peeled, deseeded, cubed; 2 tablespoons olive oil; 1 onion chopped; 1 clove garlic minced; 1 pound cottage cheese; 1 egg lightly beaten; 2 tablespoons sun-dried tomato pesto; 6 sheets lasagna fresh; 1 bunch spinach trimmed, blanched, dried; 3 1/2 ounces cheddar cheese grated; cheese sauce; 2 1/2 tablespoons butter; 1 tablespoon all-purpose flour; 1 1/4 cups milk; 2 ounces Parmesan cheese grated; 1 pinch nutmeg; mixed greens to serve

Servings: persons

1 pound butternut squash peeled, deseeded, cubed
2 tablespoons olive oil
1 onion chopped
1 clove garlic minced
1 pound cottage cheese
1 egg lightly beaten
2 tablespoons sun-dried tomato pesto
6 sheets lasagna fresh
1 bunch spinach trimmed, blanched, dried
3 1/2 ounces cheddar cheese grated
cheese sauce
2 1/2 tablespoons butter
1 tablespoon all-purpose flour
1 1/4 cups milk
2 ounces Parmesan cheese grated
1 pinch nutmeg
mixed greens to serve

1
Preheat oven to 350u00b0F. Lightly grease a large baking dish. Toss squash with 1 tbsp oil, transfer to baking tray and roast for 15-20 mins, or until tender. Mash.
2
Heat remaining oil in a frying pan over high heat. Saute onion and garlic for 2-3 mins, until onion is tender. Add squash. Set aside.
3
Meanwhile, to make the cheese sauce, melt butter in a small saucepan over high heat. Add flour and cook, stirring, for 1 min. Gradually whisk in milk and cook, stirring, until sauce boils and thickens. Simmer for 3 mins. Remove from heat. Add Parmesan and nutmeg. Set aside.
4
In a medium bowl, combine cottage cheese, egg and pesto. Season to taste. Line prepared dish with 2 sheets of lasagna, trimming to fit. Cover with 1/2 of the cottage cheese mixture. Top with 1/2 of the squash and 1/2 of the spinach. Repeat layers, finishing with lasagna.
5
Pour cheese sauce over top and sprinkle with Cheddar. Cover with foil and bake for 20 mins. Remove foil and bake for another 15-20 mins, until tender and golden. Serve with mixed greens.

1673

kcal

Calories

161

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 pound butternut squash peeled, deseeded, cubed, 2 tablespoons olive oil, 1 onion chopped, 1 clove garlic minced, and more.

Yes, Butternut Squash And Spinach Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash And Spinach Lasagna

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