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Butternut Squash and Spinach Lasagna

Vegetarian

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Its unique shape makes it recognizable from miles away: the Butternut squash. To tackle this challenging shape, cut the slim neck from the bulbous bottom and handle them separately.

If you like butternut squash, click here for a butternut soup recipe.

Prep Time 55 minutes

Serves: 10

Difficulty Level: Low

Butternut Squash and Spinach Lasagna

Ingredients for sauce:

Butter - 1 stick

All-Purpose flour - 1 cup

Milk - 3 cups

Parmesan cheese - 3/4 cup

Ingredients for lasagna:

Onions - 2 (thinly sliced )

Butternut squash - 2 1/2 Ibs ( seeded, peeled, and chopped)

Sage - as needed (chop, leave 6 leaves intact)

Garlic - 4 cloves (chopped)

Spinach - 1 Ibs

Nutmeg - 1/4 tsp.

Salt and Pepper - as needed

Olive oil - as needed

Lasagna sheets - as needed

Mozzarella - 4 oz.

Parmesan cheese - 1/2 cup

Method of preparing the lasagna:

Start with the sauce. Melt the butter, add the flour and cook for 2 minutes. Gradually stir in the milk and Parmesan. Set aside.
Preheat the oven to 400°F (200°C). Oil the baking dish, add the onion, squash, chopped sage, and garlic. Roast in the oven for 15 to 20 minutes until soft.
In a separate pan, fry the spinach with nutmeg, salt, and pepper. When the spinach has wilted, remove from heat. Once it's cooled down, squeeze out the water.
In salted boiling water, cook the lasagna sheets for 5 minutes. Now we can start layering! The first layer is the lasagna sheets, then the squash, the sauce, and on top of it the spinach. Top it all with some Parmesan and repeat until you've finished the ingredients.
If there's any sauce left, now is the time to pour it on the lasagna, and finish with a topping of mozzarella. Leave to bake in the oven for 25-30 minutes and garnish with some sage.

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