Spicy Squash, Spinach & Onion Lasagna – a delicious recipe with fresh lasagna noodles, butternut squash, spinach, onion, tomatoes, milk. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Quarter the squash, scoop out the seeds, and slice squash meat thinly (very easy in a food processor) along with the onion. toss both in olive oil with the spinach leaves and spread on a baking pan. bake at 400 for 15-20 minutes -turning once to avoid burning.
2
White sauce:
3
Melt the butter in a saucepan, add flour. Combine to create a paste, then add milk (stirring constantly) until you have a sauce the consistency of creamy yogurt.
4
Red sauce:
5
Quickly heat the chopped tomatoes over medium heat and add spices to taste (about 1 tsp cayenne recommended, along with 1 dried chile's worth of pepper seeds).
6
Spread 1/4 of red sauce on bottom of lasagna pan. Top with three lasagna noodles, placed horizontally. Then spread 1/4 of the white sauce even across noddles. Top with 1/3 of roasted vegetbles. Repeat, adding red sauce on top of the veggies, etc.
7
After the fourth layer of noodles, spread with remaining white sauce and then broil for a few minutes until the top just begins to brown.
8
Cover dish with foil (tented so that the alfredo sauce doesn't come off) and bake another 30 minutes at 350.
3258
kcal
Calories
231
g
Fat
257
g
Carbs
48
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 12 fresh lasagna noodles, 2 lb butternut squash, 1/2 lb spinach, 1 onion, and more.
Yes, Spicy Squash, Spinach & Onion 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.
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