In this healthy lasagna recipe, sheets of butternut squash are used in place of spaghetti noodles, and a bechamel sauce is drizzled on top.
| Prep Time: | 25 mins |
| Cook Time: | 1 hr 15 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 8 |
| Yield: | 8 servings |
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
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 teaspoon salt
- ⅛ teaspoon freshly grated nutmeg
Instructions
- 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 8-1/2×11-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
| Calories | 215 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 28 mg |
| Dietary Fiber | 4 g |
| Protein | 6 g |
| Saturated Fat | 6 g |
| Sodium | 440 mg |
| Sugars | 8 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |