SQUASH LASAGNA WITH SPINACH
You can roast the squash and prepare the bechamel and filling (omitting the egg) up to two days before assembling the lasagna; let each cool before refrigerating in separate containers. Stir the egg into the filling just before using.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 2h
Number Of Ingredients 21
Steps:
- Squash: Preheat oven to 400 degrees. Arrange squash in a single layer on 2 rimmed baking sheets. Dot with butter and season with salt and pepper. Roast 5 minutes. Flip squash, coating in butter, and roast 10 minutes more. Flip again and roast until tender, about 2 minutes more. Remove from oven. Reduce oven temperature to 375 degrees.
- Bechamel: Meanwhile, melt butter in a medium saucepan over medium-high. Add onion, nutmeg, and 2 teaspoons salt. Cook, stirring occasionally, until onion is translucent, about 3 minutes. Stir in mustard, then wine. Boil 1 minute. Stir in flour and cook, stirring constantly, 30 seconds. Gradually whisk in milk and bring to a boil, whisking constantly. Reduce to a simmer; cook 3 minutes. (You should have 4 cups; add more milk if necessary.)
- Filling: Stir together ricotta, 1 1/2 cups Gruyere, and Parmesan. Season with salt, pepper, and nutmeg. Stir in egg.
- Lasagna: Cook noodles in a large pot of generously salted boiling water, gently stirring occasionally, until almost al dente, about 6 minutes (or according to package instructions). Drain. Rinse under cold water and lay noodles flat on a lightly oiled baking sheet to drain. (Do not let them touch.)
- Spread 1 cup bechamel in the bottom of a 9-by-13-inch baking dish. Arrange 4 noodles on top. Dot with one-third of filling. Top with half of squash, then spinach. Spread 1 cup bechamel over spinach. Top with 4 more noodles, one-third of filling, remaining squash, 1 cup bechamel, and layer of remaining 4 noodles. Finish with remaining filling and bechamel. Sprinkle with remaining 1/2 cup Gruyere.
- Cover lasagna with parchment-lined foil and bake until heated through and bubbling at edges, 35 to 40 minutes. Turn oven to broil, remove foil, and broil until golden brown in spots and bubbling, 2 to 5 minutes. Let cool 20 minutes before serving.
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Ahmad Awad
[email protected]I'm going to try this recipe for my next dinner party.
Zahidhasan Shipon
[email protected]This lasagna looks delicious!
rohan rifon
[email protected]I can't wait to try this recipe!
fethi baher
[email protected]This lasagna is a great way to use up leftover squash.
sk sujon
[email protected]I'm definitely going to make this lasagna again.
Artist clarence
[email protected]This lasagna is perfect for a weeknight meal.
Stacey Etheridge
[email protected]I'm not a vegetarian, but I really enjoyed this lasagna.
AHMAD KHANLOHANI
[email protected]This lasagna is a great way to get your kids to eat their vegetables.
Orielle Gray
[email protected]I made a few substitutions to the recipe and it still turned out great.
Zihad Gaming
[email protected]I would definitely recommend this recipe to others.
Eva Luiz
[email protected]This is the best squash lasagna I've ever had!
Ethio Muslim
[email protected]The instructions were easy to follow and the lasagna turned out perfectly.
Carolyn Condon
[email protected]This lasagna is definitely a keeper. I'll be making it again and again.
Adiappan Ponraj
[email protected]I made this lasagna for a party and it was a hit! Everyone loved it.
Prince kumar Yadavji
[email protected]This is a great recipe for a vegetarian lasagna. It's packed with vegetables and has a delicious flavor.
Eric Green
[email protected]I'm not a huge fan of squash, but this lasagna changed my mind. It was so creamy and flavorful.
Md. Noyan
[email protected]I followed the recipe exactly and it turned out great! The lasagna was cheesy, flavorful, and had just the right amount of crunch.
Umar Mahni
[email protected]This squash lasagna was a delicious and healthy twist on the classic dish. The combination of butternut squash, spinach, and ricotta cheese was perfect.