Vegetable Lasagna with Butternut Squash Noodles

Butternut squash noodles step in for pasta in this vegetable lasagna with 2 kinds of cheese that's doused with from-scratch bechamel sauce.

• Preparation Time: 25 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 40 mins
• Calories: 215 Calories

Ingredients

• 1 teaspoon salt
• 2 tablespoons all-purpose flour
• 2 tablespoons butter
• 3 tablespoons butter
• 2 cups milk
• 1 teaspoon onion powder
• ground black pepper to taste
• 1 teaspoon Worcestershire sauce
• 1 tablespoon balsamic vinegar
• 2 cups ricotta cheese
• 1 leek, thinly sliced
• 2 tablespoons rice flour
• ground nutmeg
• 0.5 cup whole milk
• 0.33333334326744 cup grated Parmesan cheese
• 0.125 teaspoon freshly grated nutmeg
• 1 butternut squash, peeled and thinly sliced
• 2.5 cups baby spinach leaves

Recipe Instructions

Step 1

Preheat oven to 425 degrees F (220 degrees C). Line 2 baking sheets with parchment paper.

Step 2

Arrange butternut squash slices on the baking sheets. Sprinkle 1 pinch nutmeg on top.

Step 3

Bake in the preheated oven until pliable but not mushy, about 5 minutes per side.

Step 4

Melt 2 tablespoons butter in a large saucepan over medium heat. Add leek and spinach; cook and stir until wilted, about 5 minutes.

Step 5

Stir 1/2 cup milk, Parmesan cheese, rice flour, balsamic vinegar, Worcestershire sauce, onion powder, and black pepper into the saucepan until combined and slightly thickened, about 5 minutes.

Step 6

Arrange half of the butternut squash in the bottom of an 8-1/2x11-inch casserole dish. Layer leek mixture and ricotta cheese on top. Arrange remaining butternut squash on top.

Step 7

Bake lasagna in the preheated oven until golden, about 40 minutes.

Step 8

Melt 3 tablespoons butter in a large saucepan over medium heat. Stir in flour until a golden paste forms, 5 to 10 minutes. Increase heat to medium-high; slowly whisk in 2 cups milk until thickened and bubbling. Reduce heat to medium-low and simmer sauce until smooth, 10 to 20 minutes.

Step 9

Season sauce with salt and 1/8 teaspoon nutmeg. Pour over lasagna.