Roasted Butternut Squash and Garlic Lasagna 龍
Ingredients:
1 small butternut squash, peeled, seeded, and cubed
3 cloves garlic, minced
1 tablespoon olive oil
9 lasagna noodles
2 cups ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 cups fresh spinach, chopped
2 cups bechamel sauce see instructions below
Salt and pepper to taste
For Bechamel Sauce:
4 tablespoons butter
1/4 cup all-purpose flour
2 cups whole milk
1/4 teaspoon nutmeg
Salt and pepper to taste
Instructions:
Preheat oven to 400F 200C. Toss butternut squash cubes and garlic with olive oil, salt, and pepper. Roast in a single layer on a baking sheet for 20-25 minutes, or until tender and caramelized.
Meanwhile, cook lasagna noodles according to package instructions, drain, and set aside.
For the bechamel sauce: In a saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute. Gradually whisk in milk, nutmeg, salt, and pepper. Cook until thickened about 5 minutes. Remove from heat.
In a mixing bowl, combine ricotta cheese, 1/4 cup Parmesan cheese, spinach, and salt and pepper to taste.
In a 9×13-inch baking dish, spread a thin layer of bechamel sauce. Add a layer of noodles, followed by roasted butternut squash, ricotta mixture, and mozzarella cheese. Repeat layers, finishing with the bechamel sauce and mozzarella on top.
Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10 minutes, until bubbly and golden.
Let cool for 10 minutes before serving.
A savory, autumn-inspired lasagna thats both creamy and satisfying!
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