Vegetable Lasagna With Butternut Squash Noodles

Name: Vegetable Lasagna With Butternut Squash Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 butternut squash, peeled and thinly sliced; ground nutmeg; 2 tablespoons butter; 1 leek, thinly sliced; 2 1/2 cups baby spinach leaves; 1/2 cup whole milk; 1/3 cup grated Parmesan cheese; 2 tablespoons rice flour; 1 tablespoon balsamic vinegar; 1 teaspoon Worcestershire sauce; 1 teaspoon onion powder; ground black pepper to taste; 2 cups ricotta cheese; Bechamel Sauce:; 3 tablespoons butter; 2 tablespoons all-purpose flour; 2 cups milk; 1 teaspoon salt; 1/8 teaspoon freshly grated nutmeg

Servings: persons

1 butternut squash, peeled and thinly sliced
ground nutmeg
2 tablespoons butter
1 leek, thinly sliced
2 1/2 cups baby spinach leaves
1/2 cup whole milk
1/3 cup grated Parmesan cheese
2 tablespoons rice flour
1 tablespoon balsamic vinegar
1 teaspoon Worcestershire sauce
1 teaspoon onion powder
ground black pepper to taste
2 cups ricotta cheese
Bechamel Sauce:
3 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1 teaspoon salt
1/8 teaspoon freshly grated nutmeg

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

704

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: 1 butternut squash, peeled and thinly sliced, ground nutmeg, 2 tablespoons butter, 1 leek, thinly sliced, and more.

Yes, Vegetable Lasagna With Butternut Squash Noodles 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.

That's it — enjoy your meal!