Vegetable Lasagna with Butternut Squash Noodles | The Best Recipes

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Vegetable Lasagna with Butternut Squash Noodles

"This healthy version of lasagna replaces pasta noodles with sheets of butternut squash then tops it off with a creamy bechamel sauce."

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

Instructions :

Prep : 25M Cook : 8M Ready in : 1H40M
  • Preheat oven to 425 degrees F (220 degrees C). Line 2 baking sheets with parchment paper.
  • Arrange butternut squash slices on the baking sheets. Sprinkle 1 pinch nutmeg on top.
  • Bake in the preheated oven until pliable but not mushy, about 5 minutes per side.
  • Melt 2 tablespoons butter in a large saucepan over medium heat. Add leek and spinach; cook and stir until wilted, about 5 minutes.
  • 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.
  • 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.
  • Bake lasagna in the preheated oven until golden, about 40 minutes.
  • 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.
  • Season sauce with salt and 1/8 teaspoon nutmeg. Pour over lasagna.

Notes :

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