Butternut Squash Lasagna
Serves: 3
Weldon Lockman
1 January 1970
Based on User reviews:
52
Spice
56
Sweetness
48
Sourness
42
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 tsp
Garlic (minced)7 cups
Milk (divided)1 cup
Cornstarch1 tbsp
Honey1 tsp
Ground Nutmeg1
Salt1 tsp
Ginger (minced fresh)2 cups
Shredded Mozzarella CheeseDirections:
1
Preheat an oven to 450 degrees F (230 degrees C)
2
Line a baking sheet with aluminum foil
3
Place squash, cut-side up, on the prepared baking sheet
4
Cover squash with aluminum foil
5
Bake in the preheated oven until squash is tender, 45 minutes to 1 hour 15 minutes
6
Heat 1 1/2 teaspoons olive oil in a skillet over medium heat; cook and stir mushrooms and garlic in the hot oil until mushrooms are tender, 5 to 10 minutes
7
Remove skillet from heat
8
Heat remaining 1 1/2 teaspoons olive oil in a separate skillet over medium heat; cook and stir onion in the hot oil until softened, about 5 minutes
9
Add spinach to onion; cook until spinach is heated through, 3 to 5 minutes
10
Remove skillet from heat
11
Heat 6 cups milk in a 5-quart saucepan over medium heat; cook and stir until milk is simmering, about 5 minutes
12
Whisk remaining 1 cup milk and cornstarch together in a bowl until smooth; stir into simmering milk
13
Bring milk mixture to just under a boil, stirring constantly with a wooden spoon and scraping bottom of pot to prevent scorching, until milk mixture has thickened into a sauce, about 5 minutes; remove pot from heat
14
Whisk 1 1/2 cups Parmesan cheese, honey, nutmeg, sage, salt, and pepper into sauce until smooth
15
Cover pot with a lid and keep warm over low heat
16
Bring a large pot of lightly salted water to a boil
17
Cook lasagna noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes
18
Drain
19
Reduce oven temperature to 375 degrees F (190 degrees C)
20
Scrape flesh from butternut squash into a bowl; stir with a fork until evenly mashed
21
Stir ginger, salt, and pepper into mashed butternut squash
22
Spoon about 1 cup white sauce into the bottom of a 9x13-inch baking dish; arrange a layer of noodles atop white sauce
23
Layer 1/2 butternut squash mixture, 1/5 remaining white sauce, noodles, spinach mixture, 1/5 white sauce, noodles, 1/2 the mozzarella cheese, mushroom mixture, 1/5 white sauce, noodles, remaining 1/2 butternut squash mixture, 1/5 the white sauce, remaining noodles, remaining 1/5 white sauce, remaining mozzarella cheese, 1/2 cup Parmesan cheese, respectively
24
Cover dish with aluminum foil and place dish on a baking sheet
25
Bake in the preheated oven for 30 minutes
26
Remove cover and bake until bubbling and cheese is browned, about 15 more minutes
27
Let stand for 10 minutes before serving