Butternut Squash & Spinach Lasagna

While on the road the past 3 weeks going between California and Arizona, we discovered quite a few mom & pop joints (and yes they were joints, as they are the type of places that you would probably drive right past, but being married to Mr. Adventure, we usually don’t just drive by, we stop and eat), we had a ball talking with people that we would not come across in our normal daily routine. It was exciting to hear people’s stories and to learn different recipes that we had not yet tasted. Since we were in our adventure mode, I even thumbed through magazines at the doctor’s office while in California.  One of the recipes that I found was this lasagna. Since we are trying to be good and not eat as much meat, this one caught my eye.

2 cups butternut squash, peeled and cubed

1 1/2 cups whole milk, divided

2 tables butter

2 tables flour

4 oz Fontina cheese, shredded

1 (15 oz) container whole milk ricotta

1 large egg white

2 teas fresh sage, minced

1/2 teas black pepper

2 cups shredded fresh spinach

1/2 cup scallions, minced

9 lasagna noodles

2 oz mozzarella cheese

Bring a pot of water to a boil. Add squash and cook until tender, about 12-15 min. Drain and puree in a food processor.

Preheat oven to 375. In a pot, heat butter over medium heat. Stir in flour and cook one min more. Whisk in 1 cup milk,  stirring constantly to avoid lumping and starts to thicken.

Add the butternut squash puree and continue to cook until mixture has thickened and then stir in Fontina cheese, to complete the béchamel sauce. Whip together ricotta, egg white, sage and black pepper in a bowl.  In a separate bowl, mix spinach and scallions. Cook noodles according to directions on box or use no-boil noodles.

To assemble lasagna layers, pour 1/4 of the béchamel sauce into bottom of a 9×9 baking dish, which has been lightly greased. Layer 3 noodles in the bottom and top with spinach mixture, then another 1/4 sauce. Repeat once more and finish with the 3 remaining noodles and pour remaining sauce over the top. Sprinkle mozzarella cheese over top and bake until the cheese is completely melted and lightly golden. About 30-35 min.k

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