Butternut Squash & Spinach Lasagna || Gracefult Kitchen

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Butternut Squash & Spinach Lasagna

Noodles

This delicious vegetarian lasagna recipe showcases seasonal vegetables. Butternut squash brings a sweet richness while spinach gives it a nutrition and flavor boost. As a bonus, this recipe makes an extra lasagna that you can freeze for an easy holiday-season meal.

Ingredients

1 (15 ounce) container part-skim ricotta
2 cloves garlic, grated
1 teaspoon salt, divided
1 teaspoon ground pepper, divided
1 tablespoon extra-virgin olive oil
1 (11 ounce) package baby spinach
5 tablespoons unsalted butter
5 tablespoons white whole-wheat flour
2 ½ cups low-fat milk
2 ½ cups shredded Italian cheese blend, divided
1 tablespoon chopped fresh sage, plus more for serving
1 (9 ounce) package no-boil lasagna noodles
1 (1.5-pound) butternut squash, peeled, seeded and cut into 1/8-inch slices

Description

Preheat oven to 375°F. Coat two 8-inch-square baking dishes with cooking spray.
Mix ricotta, garlic and 1/2 teaspoon each salt and pepper in a small bowl. Set aside.
Heat oil in a large skillet over medium heat. Add spinach and cook, stirring, until mostly wilted, about 3 minutes. Transfer to a colander and press with the back of a spoon to release excess moisture. Set aside.
Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in milk. Cook, whisking often, until the sauce has thickened, about 5 minutes. Remove from heat. Stir in 1 1/2 cups cheese, sage and the remaining 1/2 teaspoon each salt and pepper until smooth.
Spread 1/4 cup of the sauce in each of the prepared baking dishes. In each pan, add a layer of noodles, then cover with 1/3 cup of the ricotta, a layer of squash, ¼ cup spinach and 1/2 cup of the remaining sauce. Repeat the layers. To finish, divide the remaining noodles, sauce and 1 cup cheese between the pans. Cover one lasagna with plastic wrap, then foil. Refrigerate or freeze this lasagna.
To bake, coat a piece of foil with cooking spray and cover the lasagna, sprayed-side down. Bake until lightly browned on top, about 1 hour. Let cool for 15 minutes. Serve topped with more sage, if desired. Cut into 6 squares.