Vegetable Lasagna with Butternut Squash Noodles
Description
Butternut squash noodles step in for pasta in this vegetable lasagna with 2 kinds of cheese that's doused with from-scratch bechamel sauce.
Ingredients
•
1 butternut squash, peeled and thinly sliced
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ground nutmeg
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2 tablespoons butter
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1 leek, thinly sliced
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2 1/2 cups baby spinach leaves
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1/2 cup whole milk
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1/3 cup grated Parmesan cheese
•
2 tablespoons rice flour
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1 tablespoon balsamic vinegar
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1 teaspoon Worcestershire sauce
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1 teaspoon onion powder
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ground black pepper to taste
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2 cups ricotta cheese
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3 tablespoons butter
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2 tablespoons all-purpose flour
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2 cups milk
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1 teaspoon salt
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1/8 teaspoon freshly grated nutmeg
Directions
1
Preheat oven to 425 degrees F (220 degrees C). Line 2 baking sheets with parchment paper.
2
Arrange butternut squash slices on the baking sheets. Sprinkle 1 pinch nutmeg on top.
3
Bake in the preheated oven until pliable but not mushy, about 5 minutes per side.
4
Melt 2 tablespoons butter in a large saucepan over medium heat. Add leek and spinach; cook and stir until wilted, about 5 minutes.
5
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
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
Bake lasagna in the preheated oven until golden, about 40 minutes.
8
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
Season sauce with salt and 1/8 teaspoon nutmeg. Pour over lasagna.