Vegetable Lasagna with Butternut Squash Noodles

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This healthy version of lasagna replaces pasta noodles with sheets of butternut squash then tops it off with a creamy bechamel sauce.

Submitted by Anonymous

Published on June 19, 2020

Vintage plate with serving of Vegetable Lasagna with Butternut Squash Noodles with casserole dish in background

2

Prep Time:

25 mins

Cook Time:

1 hr 15 mins

Total Time:

1 hr 40 mins

Servings:

8

Yield:

8 servings

Jump to Nutrition Facts

Ingredients

1 butternut squash, peeled and thinly sliced
ground nutmeg
2 tablespoons butter
1 leek, thinly sliced
2 ½ cups baby spinach leaves
½ cup whole milk
⅓ cup grated Parmesan cheese
2 tablespoons rice flour
1 tablespoon balsamic vinegar
1 teaspoon Worcestershire sauce
1 teaspoon onion powder
ground black pepper to taste
2 cups ricotta cheese

Bechamel Sauce:

3 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1 teaspoon salt
⅛ teaspoon freshly grated nutmeg

Directions

Preheat oven to 425 degrees F (220 degrees C). Line 2 baking sheets with parchment paper.
Arrange butternut squash slices on the baking sheets. Sprinkle 1 pinch nutmeg on top.
Bake in the preheated oven until pliable but not mushy, about 5 minutes per side.
Melt 2 tablespoons butter in a large saucepan over medium heat. Add leek and spinach; cook and stir until wilted, about 5 minutes.
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.
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.
Bake lasagna in the preheated oven until golden, about 40 minutes.
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.
Season sauce with salt and 1/8 teaspoon nutmeg. Pour over lasagna.

Nutrition Facts (per serving)

215	Calories
10g	Fat
28g	Carbs
6g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 215
% Daily Value *
Total Fat 10g	13%
Saturated Fat 6g	32%
Cholesterol 28mg	9%
Sodium 440mg	19%
Total Carbohydrate 28g	10%
Dietary Fiber 4g	13%
Total Sugars 8g
Protein 6g	12%
Vitamin C 34mg	38%
Calcium 213mg	16%
Iron 2mg	9%
Potassium 706mg	15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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