Description
A luxurious and creamy vegetarian lasagna featuring roasted butternut squash puree, savory spinach, and a homemade sage-infused bechamel sauce.
Ingredients
1 large butternut squash (about 2 ½ pounds)
3 tablespoons olive oil (divided)
2 ¼ teaspoons kosher salt (divided)
½ teaspoon ground black pepper (divided)
1 large yellow onion (halved then cut into 1 ½-inch wedges)
1 head garlic
3 tablespoons unsalted butter
⅓ cup all-purpose flour
3 ½ cups low-fat milk
1 cup grated Parmesan cheese (divided)
1 cup shredded low-moisture part-skim mozzarella (divided)
⅛ teaspoon ground nutmeg
16 ounces low-fat cottage cheese or part-skim ricotta
2 large eggs
12 ounces frozen chopped spinach (thawed and squeezed very dry)
1 tablespoon finely chopped fresh sage
12 to 15 sheets no-boil lasagna noodles
Instructions
- Preheat oven to 375°F. Roast halved squash, onion wedges, and wrapped garlic head on a baking sheet with olive oil, salt, and pepper for 45-60 minutes.
- Scoop roasted squash flesh into a food processor. Add roasted garlic cloves and onions. Puree until smooth and set aside.
- Make the sauce: Melt butter in a pan, whisk in flour for 2 minutes. Gradually whisk in milk until thickened. Stir in 1/2 cup Parmesan, nutmeg, sage, and seasoning.
- Combine cottage cheese, eggs, dry spinach, mozzarella, 1/4 cup Parmesan, and seasoning in a bowl.
- Lower oven to 350°F. In a 9×13 dish, layer: thin white sauce, noodles, half the squash, noodles, entire cheese/spinach mixture, noodles, remaining squash, noodles, and remaining white sauce.
- Top with remaining Parmesan. Cover with foil and bake for 1 hour. Uncover and bake 15 minutes more. Rest for 20 minutes before serving.
Notes
- Ensure spinach is squeezed extremely dry to prevent a watery lasagna.
- If onions brown too quickly during roasting, remove them before the squash is finished.
- Resting for 20 minutes is critical for clean slices.
Nutrition
- Serving Size: 8 servings
- Calories: 460 kcal
- Sugar: 11 g
- Sodium: 1285 mg
- Fat: 19 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 5 g
- Protein: 26 g
- Cholesterol: 85 mg