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

Vegetable Lasagna with Butternut Squash Noodles

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

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.