For this dinner recipe, The Urban Vegetarian’s host Desiree Nielsen turns to her friend butternut squash to make the ultimate lasagna, piled up with lots of gooey, melted cheese, of course!
Serves 4-6, as a main
Ingredients:
Roasted Squash Slices:
1 butternut squash, peeled and cut into even, wide, thin slices
Olive oil, for roasting
Salt
Basil Cream Sauce:
¼ cup (60 ml) unsalted butter
2 garlic cloves, minced
3 tablespoons (45 ml) flour
3 cups (710 ml) milk
½ teaspoon (2.5 ml) salt
½ teaspoon (2.5 ml) fresh ground pepper
½ cup (120 ml) basil, chopped
Lasagna:
4 cups (1 L) fresh ricotta
1/3 cup (80 ml) grated pecorino Romano
Salt and pepper
6 sheets (1 pound/454 g) fresh lasagna noodles,
Roasted Squash Slices
Basil Cream Sauce
2 cups (470 ml) fresh spinach
2 cups (470 ml) grated mozzarella
Method:
Start by making the Roasted Squash Slices: Preheat oven to 400 F (205 C).
Arrange pieces of butternut squash on a baking tray.
Drizzle with olive and season with salt.
Roast in the oven for 15 minutes, or until tender. Let cool.
Make the Basil Cream Sauce: Melt butter in a saucepan over medium heat.
Add garlic and cook for 1 minute, until aromatic.
Add flour to pan and stir to combine. Cook on medium-low for a few minutes, stirring, until uniform and slightly golden.
Add milk and stir to combine. Season with salt and pepper.
Add basil and cook, stirring, until mixture starts to thicken, 1-2 minutes. Reserve and keep warm.
Assemble the Lasagna: Prepare a lasagna baking dish by greasing with pan spray or butter.
In a bowl, combine the ricotta and pecorino Romano. Season with salt and pepper.
Place half of the Roasted Squash Slices in a single layer on the bottom of the prepared baking dish.
Layer 2 of the fresh lasagna sheets over the squash.
Spread over a layer of half of the ricotta-pecorino mixture.
Add a layer of of half of the fresh baby spinach.
Spoon over half of the Basil Cream Sauce.
Add a second layer of the remaining Roasted Squash Slices, then pasta, ricotta mixture, spinach, and Basil Cream Sauce.
Top with the last two lasagna sheets and the grated mozzarella.
Cover with foil and bake for 30 minutes.
Remove foil and continue to bake a further 30 minutes, until cheese is golden and bubbling.
Cool slightly at room temperature before slicing and serving warm.
Enjoy!
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