Butternut Squash and Spinach Lasagna

 

Ingredients for sauce: 

 

Butter - 1 stick 

 

All-Purpose flour - 1 cup 

 

Milk - 3 cups 

 

Parmesan cheese - 3/4 cup 

 

Ingredients for lasagna:  

 

Onions - 2 (thinly sliced ) 

 

Butternut squash - 2 1/2 Ibs ( seeded, peeled, and chopped) 

 

Sage - as needed (chop, leave 6 leaves intact) 

 

Garlic - 4 cloves (chopped) 

 

Spinach - 1 Ibs 

 

Nutmeg - 1/4 tsp. 

 

Salt and Pepper - as needed 

 

Olive oil - as needed 

 

Lasagna sheets - as needed 

 

Mozzarella - 4 oz. 

 

Parmesan cheese - 1/2 cup 

 

Method of preparing the lasagna: 

 

Start with the sauce. Melt the butter, add the flour and cook for 2 minutes. Gradually stir in the milk and Parmesan. Set aside. 

 

Preheat the oven to 400°F (200°C). Oil the baking dish, add the onion, squash, chopped sage, and garlic. Roast in the oven for 15 to 20 minutes until soft. 

 

In a separate pan, fry the spinach with nutmeg, salt, and pepper. When the spinach has wilted, remove from heat. Once it's cooled down, squeeze out the water. 

 

In salted boiling water, cook the lasagna sheets for 5 minutes. Now we can start layering! The first layer is the lasagna sheets, then the squash, the sauce, and on top of it the spinach. 

 

Top it all with some Parmesan and repeat until you've finished the ingredients. If there's any sauce left, now is the time to pour it on the lasagna, and finish with a topping of mozzarella. Leave to bake in the oven for 25-30 minutes and garnish with some sage. 

 

this isn't my recipe, I found it interesting, wanted to share

 

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