Butternut Squash Lasagna
Description
This creamy butternut squash lasagna features roasted squash, spinach, mushrooms, and sage in a rich Parmesan sauce for a cozy vegetarian dinner.
Ingredients
•
1 butternut squash, halved and seeded
•
1 tablespoon olive oil, divided, or as needed
•
1 (8 ounce) package sliced fresh mushrooms
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1 teaspoon minced garlic
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1 onion, chopped
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1 (10 ounce) package frozen chopped spinach, thawed and drained
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7 cups milk, divided
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1/2 cup cornstarch
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2 cups grated Parmesan cheese, divided
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1 tablespoon honey
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4 fresh sage leaves, shredded, or to taste
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1/4 teaspoon ground nutmeg
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salt and ground black pepper to taste
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1 (16 ounce) package lasagna noodles
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1/4 teaspoon minced fresh ginger
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2 cups shredded mozzarella cheese
Directions
1
Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
2
Place squash, cut-side up, on the prepared baking sheet. Cover with aluminum foil. Bake in the preheated oven until squash is tender, 45 minutes to 1 hour 15 minutes.
3
Heat 1 ½ teaspoons olive oil in a skillet over medium heat; cook and stir mushrooms and garlic until mushrooms are tender, 5 to 10 minutes.
4
Heat remaining 1 ½ teaspoons olive oil in a separate skillet over medium heat; cook and stir onion until softened, about 5 minutes. Add spinach and cook until spinach is heated through, 3 to 5 minutes.
5
Heat 6 cups milk in a 5-quart saucepan over medium heat until simmering, about 5 minutes. Whisk remaining 1 cup milk and cornstarch together in a bowl until smooth; whisk into hot milk. Cook and stir until thickened, about 5 minutes. Whisk 1 ½ cups Parmesan cheese, honey, sage, nutmeg, salt, and pepper into sauce until smooth. Cover and keep warm over low heat.
6
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
7
Reduce oven temperature to 375 degrees F (190 degrees C). Scrape flesh from butternut squash with a fork into a bowl; mash. Stir ginger, salt, and pepper into mashed butternut squash.
8
Spread about 1 cup white sauce in the bottom of a 9x13-inch baking dish. Layer noodles, half the squash mixture, one-fifth of the remaining white sauce, noodles, spinach mixture, one-fifth white sauce, noodles, half the mozzarella, mushroom mixture, one-fifth white sauce, noodles, remaining squash, one-fifth white sauce, remaining noodles, remaining white sauce, remaining mozzarella, and ½ cup Parmesan cheese.
9
Bake in the preheated oven for 30 minutes. Uncover and bake until bubbling and cheese is browned, about 15 minutes more. Let stand for 10 minutes before serving.