Butternut Squash Lasagna
Treat your guests to this decadent Butternut Squash Lasagna. They'll be begging for seconds!
Servings: 12 people
Ingredients
For Veggies:
- nonstick spray
- 1 medium butternut squash, cubed (about 6 cups)
- 1 tablespoon + 2 teaspoons extra virgin olive oil, divided
- 8 ounces (227 grams) mushrooms, sliced
- 1 large clove garlic, minced
- ½ teaspoon crushed red pepper flakes
- 1 large bunch kale, chopped
- kosher salt
- pepper
For Ricotta Filling:
- 2 (15 ounce / 425 gram) containers ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup Parmesan cheese
- 1 large egg
- 1 teaspoon kosher salt
- ¼ teaspoon pepper
For Béchamel Sauce:
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- 4 cups whole milk, warmed for 2 to 3 minutes in microwave
- dash nutmeg
For Assembly:
- 9 lasagna noodles, cooked until al dente (do not overcook)
- 1 cup shredded mozzarella cheese
Instructions
Prepare veggies:
- Preheat oven to 425°F (220°C). Spray a baking sheet with nonstick spray.
- Place butternut squash on baking sheet and drizzle with 1 tablespoon olive oil. Season generously with salt and pepper, then stir to coat squash with oil and seasonings.
- Roast squash until tender and lightly browned, flipping once (about 30 to 40 minutes).
- Meanwhile, heat 2 teaspoons olive oil in a large skillet over medium high heat. Add mushrooms to pan and cook until lightly browned. Season with salt and pepper.
- Stir in garlic and pepper flakes; cook until fragrant, about 30 seconds. Then mix in kale, stir well, then add ¼ cup water and cover pan.
- Reduce heat to medium low and cook until kale is tender and water is evaporated (about 5 minutes).
- Reduce oven heat to 375°F (190°C). Wipe out pan, and set veggies aside until ready to use.
Prepare ricotta:
- Mix together ricotta, mozzarella, Parmesan, egg, salt, and pepper. Set aside.
Prepare béchamel:
- Melt butter in a large pan over medium heat.
- Whisk in flour and cook for 2 minutes, stirring constantly.
- Slowly whisk in warm milk. Bring mixture to a boil, then reduce heat to simmer.
- Cook until thickened, stirring frequently (about 10 minutes). The sauce should lightly coat the back of a spoon.
- Whisk in nutmeg, then season with salt and pepper to taste.
Assemble lasagna:
- Spray a 9 x 13-inch pan with nonstick spray.
- Spread ¾ cup béchamel sauce over bottom of pan, then top with 3 lasagna noodles.
- Cover noodles with ½ of the ricotta. Top ricotta with ½ of the vegetables, then ¾ cup béchamel sauce.
- Add another layer of noodles, the remaining ricotta, then the remaining vegetables. Top with ¾ cup béchamel sauce.
- Top sauce with remaining 3 noodles, followed by the rest of the béchamel sauce. Sprinkle with 1 cup mozzarella cheese.
- Cover lasagna tightly with foil, then bake at 375°F (190°C) for 45 minutes or until hot and bubbly.
- Remove foil and bake lasagna until cheese is lightly browned, about 15 minutes.
- Let lasagna stand for 5 minutes, then cut into pieces and serve hot. Enjoy!
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