Description
A delicious and creamy butternut squash lasagna that combines rich flavors and hearty ingredients.
Ingredients
Scale
- 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 (freshly grated if possible)
- 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 (plus additional for serving)
- 12 to 15 sheets no-boil lasagna noodles (as needed to cover layers)
- Kosher salt and freshly ground black pepper
Instructions
- Place a rack in the center of your oven and preheat to 375°F.
- Halve squash lengthwise and scoop out and discard the seeds. Place squash cut side up on one side of a large rimmed baking sheet. Brush the cut sides with 1 1/2 tablespoons oil and sprinkle with 1/2 teaspoon salt and 1/4 pepper.
- Place the onion on the open side of the sheet pan. Drizzle with 1 tablespoon of the oil, and sprinkle with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Toss to combine, then spread into an even layer.
- Peel away excess outer layers of papery skin from the garlic. With kitchen scissors or a sharp knife, cut off the tips of the cloves to expose them. Place the garlic on a square of foil large enough to wrap it completely, drizzle with 1 teaspoon olive oil, and wrap. Place beside the squash.
- Roast the vegetables until the squash is very tender and onion is soft and browned at edges, 45 to 60 minutes, tossing the onion halfway through. If the onion begins to char, remove it early and set aside. Reduce the oven temperature to 350°F.
- Once the squash is cool enough to handle, scoop the flesh into a food processor fitted with a steel blade. Squeeze in the roasted garlic cloves, and add the onion. Season with 1/2 teaspoon salt and 1/8 teaspoon pepper. Puree until smooth. Taste and add additional seasoning.
- Make the sauce: In a wide, deep saucepan, melt the butter over medium heat. Sprinkle the flour over the top and stir constantly for 2 minutes, until the flour is golden and no bits of white remain.
- Slowly add the milk, whisking constantly to prevent lumps from forming. Once all the milk is added, increase the heat and bring the sauce to a gentle simmer. Let bubble gently, scraping along the bottom often to prevent sticking, until the sauce has thickened and easily coats the back of a spoon, about 6 minutes.
- Remove from the heat and stir in 1/2 cup Parmesan, nutmeg, sage, 1/2 teaspoon kosher salt, and 1/8 teaspoon ground black pepper.
- Make the cottage cheese layer: In a large bowl, use a fork to combine the cottage cheese, eggs, squeezed spinach, 1 cup mozzarella, 1/4 cup Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper, breaking up the spinach as needed so that everything is evenly distributed.
- Assemble: Lightly coat a 9×13 baking dish with nonstick spray. Spread a thin layer of the white sauce in the bottom of dish.
- Add a layer of noodles, then spread on half of the squash puree.
- Add another layer of noodles, then spread on the entire cottage cheese mixture.
- Add a third layer of noodles, and spread with the remaining squash.
- Add a fourth and final layer of noodles, then pour the remaining white sauce over the top, spreading it all the way to the edges of the pan. Sprinkle with the remaining 1/4 cup Parmesan.
- Cover the pan with foil and bake at 350°F for 1 hour. Uncover, then bake 15 minutes more.
- Let rest at room temperature for 20 minutes to set up prior to serving. Slice and enjoy.
Notes
- This lasagna can be assembled ahead of time and stored in the refrigerator before baking.
- For added flavor, garnishing with additional sage before serving is recommended.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 75mg