Butternut Squash Lasagna
This American and vegetarian take on the Italian classic is a great tasting dish. Perfect for Thanksgiving, and all year round.
Butternut Squash Lasagna
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Course: Dinner
Cuisine: American
Keyword: Comfort Food, Pasta, Vegetarian
Servings: 10
Calories: 362kcal
Author: Chef Bill Collins

Ingredients

  • 1 butternut squash (medium-large, approximately 2 pounds, split down the middle, seeds removed)
  • 2 tablespoons olive oil
  • 4 tablespoons butter (unslted)
  • ¼ cup sage (chopped)
  • 4 tablespoons flour
  • cups milk (warmed)
  • teaspoons ground allspice (more may be needed)
  • ½ teaspoon Aleppo pepper (more may be needed)
  • ¼ teaspoon ground nutmeg
  • 16 ounces fresh spinach
  • 10 ounces lasagna noodles (13 pieces, uncooked)
  • 2 cups grated parmesan
  • salt
  • pepper

Instructions

  • Preheat oven to 375°. Line a sheet pan with parchment paper. Butter or spray a 9x13 baking dish  
  • With a paring knife, carefully poke many shallow cuts into the squash’s skin. Lightly brush olive oil onto the flesh side, and sprinkle with salt and pepper. Place the squash, flesh side down, on the sheet pan. Roast until very soft, about 50-60 minutes
  • While the squash roasts, make the sauce and cook the spinach. Add the butter to a large saucepan (at least 1½ quart size). Cook over a medium heat, until the butter begins to brown. Add the sage, and cook for 30 seconds. Whisk in flour, and stir until it starts to turn a golden color. Slowly whisk in the milk. Add the allspice, Aleppo pepper, nutmeg and sprinkle with salt.   Bring to a light boil, and reduce to a simmer until thickened, around 3-5 minutes. Check the flavoring. You want it flavorful, so add allspice or Aleppo pepper as needed. Set aside
  • Place medium-sized stockpot over a medium-high heat. When it’s hot, add 2 teaspoons of olive oil, and as much spinach as will fit in the pot. It all might not fit in. As the spinach heats, it will start to wilt. Stir with a wooden spoon. If more spinach remains to be added, add it over the cooked spinach. Wilt all of the spinach, remove from the heat, and set it aside to cool to room temperature. Sprinkle with salt and pepper
  • Once the squash finishes cooking, and it is col enough to handle, remove the flesh from the skin. Toss out, or compost the skin, as you won’t need it. Mash the squash with a potato masher, and sprinkle with salt and pepper
  • To assemble the lasagne
  • Spread ¾ cup of the sauce in the bottom of the prepared baking dish. Cover with three or four lasagna noodles. Spread with 1/3 of the squash mixture, followed by all of the spinach. Cover with another ¾ cup of the sauce, followed by 2/3 cup of parmesan cheese. Layer with three or four lasagna noodles, followed by 1/3 of the squash. Cover with another ¾ cup of the sauce and 2/3 cup of parmesan cheese. Cover with four or five lasagna noodles, spread with remaining squash. Cover with remaining sauce, and sprinkle with remaining parmesan cheese
  • Cover tightly with plastic wrap, and then with aluminum foil. Place in the oven and bake for 1 hour. Carefully remove the foil and plastic wrap. If you’d like the top to be browned a bit, bake another 10-15 minutes 

Notes

Note: 
  • It’s safe to put the plastic warp in the oven like this. That’s because the food underneath it, and the aluminum above it, protects the wrap from the oven’s direct heat. The plastic wrap will be barely “stretchy” when you remove the lasagna from the oven
  • You don't have to just  use no-boil lasagna noodles. Any lasagna noodle will work well
Nutrition Facts
Butternut Squash Lasagna
Serving Size
 
10 g
Amount per Serving
Calories
362
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
8
g
50
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
5
g
Cholesterol
 
40
mg
13
%
Sodium
 
461
mg
20
%
Potassium
 
756
mg
22
%
Carbohydrates
 
41
g
14
%
Fiber
 
4
g
17
%
Sugar
 
7
g
8
%
Protein
 
15
g
30
%
Vitamin A
 
12708
IU
254
%
Vitamin C
 
29
mg
35
%
Calcium
 
375
mg
38
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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