Vegetable Lasagna With Butternut Squash Noodles Recipe

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.

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 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.

Vegetable Lasagna With Butternut Squash Noodles

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