Name: Vegetable Lasagna with Butternut Squash Noodles
Prep time: 25 min
Cook time: 25 min
Yield: 8
Ingredients: Butternut squash, peeled and thinly sliced - 1; Ground nutmeg - 1; Butter - 2 tablespoons; Leek, thinly sliced - 1; Baby spinach leaves - 2 ½ cups; Whole milk - ½ cup; Grated Parmesan cheese - ⅓ cup; Rice flour - 2 tablespoons; Balsamic Vinegar - 1 tablespoon; Worcestershire sauce - 1 teaspoon; Onion Powder - 1 teaspoon; Ground black pepper to taste - 1 teaspoon; Ricotta cheese - 2 cups; Butter - 3 tablespoons; All-purpose flour - 2 tablespoons; Milk - 2 cups; Salt - 1 teaspoon; Freshly grated nutmeg - ⅛ teaspoon

Ingredients for - Vegetable Lasagna with Butternut Squash Noodles

1. Butternut squash, peeled and thinly sliced 1

2. Ground nutmeg 1

3. Butter 2 tablespoons

4. Leek, thinly sliced 1

5. Baby spinach leaves 2 ½ cups

6. Whole milk ½ cup

7. Grated Parmesan cheese ⅓ cup

8. Rice flour 2 tablespoons

9. Balsamic Vinegar 1 tablespoon

10. Worcestershire sauce 1 teaspoon

11. Onion Powder 1 teaspoon

12. Ground black pepper to taste 1 teaspoon

13. Ricotta cheese 2 cups

14. Butter 3 tablespoons

15. All-purpose flour 2 tablespoons

16. Milk 2 cups

17. Salt 1 teaspoon

18. Freshly grated nutmeg ⅛ teaspoon

How to cook deliciously - Vegetable Lasagna with Butternut Squash Noodles

1 . Stage

Preheat oven to 425 degrees F (220 degrees C). Line 2 baking sheets with parchment paper.

2 . Stage

Arrange butternut squash slices on the baking sheets. Sprinkle 1 pinch nutmeg on top.

3 . Stage

Bake in the preheated oven until pliable but not mushy, about 5 minutes per side.

4 . Stage

Melt 2 tablespoons butter in a large saucepan over medium heat. Add leek and spinach; cook and stir until wilted, about 5 minutes.

5 . Stage

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 . Stage

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 . Stage

Bake lasagna in the preheated oven until golden, about 40 minutes.

8 . Stage

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 . Stage

Season sauce with salt and 1/8 teaspoon nutmeg. Pour over lasagna.