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© Lillys-Table.com Photo of Winter Squash Lasagna
 

Tags: Gluten-Free Low-Glycemic Nut Free vegetarian

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Medium

over 1 hour

Time
Estimate
over 1 hour

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Winter Squash Lasagna

from Winter Squash Lasagna, the Week of November 29, 2015

One of my all time favorite Winter dishes. Layers of roasted butternut, creamy squash sauce and ricotta packed with dark leafy greens in between noodles of lasagna. It also freezes well and makes fabulous leftovers.

It calls for spinach, frozen & defrosted works well, but if you have kale, chard or other winter greens try those instead. The preparation takes awhile, but can be made ahead and cooked just prior to serving. A blender or food processor is needed for blending the squash into the sauce.

Ingredients

  • 1 teaspoon olive oil, or use an oil mister
  • 1 lb butternut squash, peeled and cut in 1/2 inch slices
  • 1 lb acorn squash
  • 1 lb spinach, frozen & defrosted or 2 lbs fresh
  • 1 clove garlic, finely minced or mashed
  • 1 lb ricotta cheese
  • 2 cups milk
  • 2 tablespoons butter, unsalted
  • 2 tablespoons flour, whole wheat or brown-rice
  • 8 ounces lasagna noodles, or brown-rice noodles
  • 1 cup shredded mozzarella

Serving Size: 6 People

Share

 

Preparation Instructions

Preheat oven to 375. Drizzle olive oil on a baking sheet. Spread the butternut squash slices on a baking sheet, flip over so each side has a touch of oil. Place the acorn squash halves on a separate baking sheet. Roast all of the squash for 25-35 minutes until tender.

Make sure the spinach is drained well and then combine it with the garlic and ricotta cheese.

Make the bechamel sauce. Warm the milk in a saute pan or in the microwave. Melt the butter into a saucepan over medium heat. Sprinkle in the flour and whisk over the heat until it becomes a light golden paste. Drizzle in the milk slowly, while whisking rapidly and simmer until it becomes a thick sauce.

When the acorn squash is done, scoop it out and puree it in a food processor or blender, slowly add in half of the bechamel sauce until it becomes smooth.

To layer the lasagna, start with about a 1/2 cup of the white sauce on the bottom. Layer in the pasta noodles, spread on a layer of the spinach ricotta mixture, layer on the squash slices, pour on the squash sauce. Layer on more pasta and repeat until the lasagna is complete. Finish with the white sauce and a sprinkle of the mozzarella cheese.

You can cover and store this until about an hour before dinner. Bake, covered with foil at 375 for 35-45 minutes until the center is hot to the touch. Remove the foil and bake for 5 more minutes until the top is lightly golden.