Autumnal Delight Lasagna with Butternut Squash and Spinach

Bynews dail

Jan 28, 2025

Lasagna with Butternut Squash and SpinachIngredients:
For the lasagna:
12 lasagna noodles 1 butternut squash, peeled and cubed 1 lb spinach, washed and chopped 1 yellow onion, chopped 4 cloves garlic, minced 1 (28 oz) can diced tomatoes 1 (15 oz) can tomato sauce 1 (15 oz) can tomato paste 1 tsp dried oregano 1 tsp dried basil 1/2 tsp salt 1/4 tsp black pepperFor the ricotta filling:
1 (15 oz) container ricotta cheese 1/2 cup grated Parmesan cheese 1 egg 1/4 tsp salt 1/8 tsp black pepperFor the béchamel sauce:
2 tbsp butter 2 tbsp all-purpose flour 2 cups milk 1/4 tsp salt 1/8 tsp black pepperInstructions:
1.
Preheat oven to 375°F (190°C).
2.
Roast the butternut squash:
Toss the butternut squash cubes with 1 tbsp olive oil, salt, and pepper.
Spread on a baking sheet and roast in the oven for 20-25 minutes, or until tender.
3.
Make the tomato sauce:
Heat 1 tbsp olive oil in a large skillet over medium heat.
Add the onion and sauté for 5 minutes.
Add the garlic and sauté for 1 minute more.
Stir in the diced tomatoes, tomato sauce, tomato paste, oregano, basil, salt, and pepper.
Bring to a boil, then reduce heat and simmer for 15 minutes.
4.
Make the ricotta filling:
In a medium bowl, combine the ricotta cheese, Parmesan cheese, egg, salt, and pepper.
Stir until well combined.
5.
Make the béchamel sauce:
In a small saucepan over medium heat, melt the butter.
Whisk in the flour and cook for 1 minute.
Gradually whisk in the milk.
Bring to a boil, then reduce heat and simmer until thickened, about 5 minutes.
Season with salt and pepper.
6.
Assemble the lasagna:
Grease a 9×13 inch baking dish.
Spread 1 cup of the tomato sauce in the bottom of the dish.
Top with 4 lasagna noodles.
Spread with half of the ricotta filling, half of the butternut squash, and half of the spinach.
Repeat layers.
Top with the remaining lasagna noodles and the remaining tomato sauce.
7.
Bake for 30-35 minutes, or until the lasagna is bubbly and heated through.
8.
Let cool for 10 minutes before slicing and serving.

Autumnal Delight Lasagna with Butternut Squash and Spinach

Bynews dail

By news dail

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