Butternut Squash & Swiss Chard Lasagne With Bechamel Sauce Recipe

Name: Butternut Squash & Swiss Chard Lasagne With Bechamel Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large butternut squash; 1/4 cup parmesan cheese, freshly grated; 1 lb lasagna noodle; 1 bunch swiss chard, chopped (stems and leaves separated); 1 onion, chopped; 15 ounces low-fat ricotta cheese; 1 tablespoon olive oil (for squash); 1 tablespoon olive oil (for saute); 15 leaves sage, fresh, chopped; 1 teaspoon paprika, smoked; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1 teaspoon nutmeg, fresh, grated; 3 cups low-fat milk; 3 tablespoons butter; 3 tablespoons flour; 2 garlic cloves, minced; 2 cups mozzarella cheese

Servings: persons

1 large butternut squash
1/4 cup parmesan cheese, freshly grated
1 lb lasagna noodle
1 bunch swiss chard, chopped (stems and leaves separated)
1 onion, chopped
15 ounces low-fat ricotta cheese
1 tablespoon olive oil (for squash)
1 tablespoon olive oil (for saute)
15 leaves sage, fresh, chopped
1 teaspoon paprika, smoked
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon nutmeg, fresh, grated
3 cups low-fat milk
3 tablespoons butter
3 tablespoons flour
2 garlic cloves, minced
2 cups mozzarella cheese

1
Preheat oven to 400. Cut squash in half lengthwise and remove seeds. Brush squash with olive oil and place cut side down on baking sheet. Bake 30-40 minutes under fork tender. Cool then scoop out inside into mixing bowl. Mash and set aside.
2
Cook noodles as directed on package. Drain and set aside.
3
For the filling: Heat the oil in a large skillet and add the onions and chard stems. Cook until soft then add remaining chard and sage. Saute until chard is wilted. Remove from heat and allow to cool 10 minutes. Stir in ricotta, nutmeg, salt, pepper, and paprika. Set aside.
4
For the sauce: In a medium pan, melt the butter. Add the flour and salt and pepper to taste, and garlic. Cook a few minutes then whisk in the milk until sauce thickens. Stir in parmesan.
5
Preheat oven to 375. Spray a lasagne pan with cooking spray and then coat the bottom with a small amount of sauce. Lay in a layer of noodles, then half of the squash, 1 cup of mozzarella, half of the chard mixture.
6
In the same sequence, repeat layers until pan is full with a layter of lasagne on top with sauce covering the noodles. If desired, add more parmesan cheese on top.
7
Bake 40 minutes. Allow to sit 5 minutes, covered, before slicing and serve.

932

kcal

Calories

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 18 ingredients. The key ingredients include: 1 large butternut squash, 1/4 cup parmesan cheese, freshly grated, 1 lb lasagna noodle, 1 bunch swiss chard, chopped (stems and leaves separated), and more.

Yes, Butternut Squash & Swiss Chard Lasagne With Bechamel Sauce 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 & Swiss Chard Lasagne With Bechamel Sauce

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