Name: Butternut Squash Lasagna Recipe
Cook time: 1 h 20 min
Ingredients: 1 box oven-ready lasagna noodles; 1 peeled and cubed butternut squash; 2 tablespoon extra-virgin olive oil; salt and pepper; 6 tablespoon unsalted butter; 2 clove minced garlic; 10 fresh sage leaves; 1 sprig fresh rosemary; 1/4 cup all-purpose flour; 2 cup vegetable broth; 2 cup whole milk; 1/4 teaspoon freshly grated nutmeg; 1 cup whole milk ricotta cheese; 2 cup fresh goat cheese, divided; 1 cup shredded mozzarella cheese; 4 cup baby spinach

Butternut Squash Lasagna Recipe

This easy recipe is a delicious vegetarian twist on classic lasagna

By: Del's Cooking Twist for Peugeot Recipe

Butternut Squash Lasagna Recipe

By: Del's Cooking Twist for Peugeot Recipe

This easy Butternut Squash Lasagna is the perfect dish all your guests will enjoy. The vegetarian meal is filled with a delicious medley of cheeses, spinach, and fresh herbs. The combo of goat cheese, mozzarella, and ricotta gives this dish a flavor that just can’t be beat. You can make this lasagna with boxed oven-ready noodles for an easier dinner or you can use your own fresh lasagna noodles. In only a couple hours, you could have this beautiful and tasty lasagna ready to eat.

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Cooking Time1 hr 20 min

Cooking Vessel Size8 x 8 Baking Pan

Dietary RestrictionsVegetarian

Recipe CourseMain Course

Type of DishPasta

Ingredients

1 box oven-ready lasagna noodles
1 peeled and cubed butternut squash
2 tablespoons extra-virgin olive oil
salt and pepper
6 tablespoons unsalted butter
2 cloves minced garlic
10 fresh sage leaves
1 sprig fresh rosemary
1/4 cup all-purpose flour
2 cups vegetable broth
2 cups whole milk
1/4 teaspoon freshly grated nutmeg
1 cup whole milk ricotta cheese
2 cups fresh goat cheese, divided
1 cup shredded mozzarella cheese
4 cups baby spinach

For more delicious vegetarian recipes, check out these31 Vegetarian Recipes: Soups and Stews

Instructions

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a large mixing bowl, toss together the diced butternut squash with olive oil, salt and pepper.
Transfer to the prepared baking sheet and roast in the oven for 25-30 minutes or until tender, stirring every so often to ensure squash is roasted evenly.
Transfer to a shallow dish and mash the roasted butternut squash with a fork.
Stir in the ricotta with 1 cup of the fresh goat cheese. Season with salt and pepper and stir well.
Prepare the bechamel. (See below)
Bring bechamel to a boil and stir for a couple of minutes. Add the remaining cup of goat cheese and stir until melted. Add spinach and stir until wilted. Remove from the heat and set aside.
Lightly butter a 8×8 inch (21,7 cm) baking dish. Spread one layer of the bechamel with spinach in the bottom of the dish, cover with lasagna sheets, and spread a layer of the mashed butternut squash. Sprinkle some grated cheese and extra goat cheese on top, and cover with more bechamel.
Add another layer of lasagna and repeat: spread one layer of mashed butternut squash, sprinkle some cheese over, and add one layer of bechamel. Repeat one more time if needed, and finish with a layer of bechamel.
Sprinkle the remaining grated cheese on top and bake for 45 minutes or until slightly golden-brown in surface. Let stand 5 minutes and enjoy!

Preparing the bechamel

Heat the butter in a large skillet over medium heat.
Add minced garlic, sage, rosemary, and cook until the butter begins to brown, about 2-3 minutes.
Remove the sage and rosemary from the skillet. Whisk in the flour and cook for about 1 minute.
Slowly pour in the milk and broth, whisking until combined.
Add the nutmeg, salt and pepper. Taste to adjust seasoning as needed.