Butternut Squash and Spinach Lasagna

Butternut Squash and Spinach Lasagna

Ingredients:

**For the Butternut Squash Filling:**
– 1 medium butternut squash, peeled, seeded, and cubed
– 2 tablespoons olive oil
– Salt and pepper, to taste
– 1/2 teaspoon ground nutmeg (optional)
– 1/2 cup ricotta cheese

**For the Spinach Layer:**
– 10 ounces (285g) fresh spinach, chopped (or use thawed frozen spinach, drained)
– 1 clove garlic, minced
– 1 tablespoon olive oil
– Salt and pepper, to taste

**For the Béchamel Sauce:**
– 4 tablespoons butter
– 4 tablespoons all-purpose flour
– 3 cups milk
– Salt and pepper, to taste
– 1/4 teaspoon ground nutmeg

**For the Lasagna:**
– 9-12 lasagna noodles (depending on your baking dish size)
– 2 cups shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese

Instructions:

1. **Prepare the Butternut Squash:**
– Preheat the oven to 400°F (200°C).
– Toss the cubed butternut squash with olive oil, salt, pepper, and ground nutmeg (if using) on a baking sheet.
– Roast in the oven for about 25-30 minutes, until the squash is tender and caramelized.
– Once roasted, let it cool slightly, then mash the squash with a fork or blend it until smooth. Stir in the ricotta cheese and set aside.

2. **Cook the Spinach:**
– In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
– Add the chopped spinach and cook until wilted (or heated through if using frozen spinach). Season with salt and pepper. Set aside.

3. **Make the Béchamel Sauce:**
– In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 2 minutes to form a roux.
– Gradually whisk in the milk, making sure there are no lumps. Continue to cook, whisking constantly, until the sauce thickens, about 5-7 minutes.
– Season with salt, pepper, and ground nutmeg. Set aside.

4. **Assemble the Lasagna:**
– Preheat the oven to 375°F (190°C).
– Cook the lasagna noodles according to the package instructions until al dente. Drain and set aside.
– In a large baking dish, spread a thin layer of béchamel sauce on the bottom.
– Place a layer of lasagna noodles on top of the sauce.
– Spread half of the butternut squash mixture over the noodles.
– Add a layer of spinach, then drizzle with some béchamel sauce.
– Repeat the layers (noodles, butternut squash, spinach, béchamel) until all ingredients are used up, finishing with a layer of noodles topped with the remaining béchamel sauce.
– Sprinkle the shredded mozzarella and grated Parmesan cheese on top.

5. **Bake the Lasagna:**
– Cover the lasagna with aluminum foil and bake in the preheated oven for 25 minutes.
– Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.
– Let the lasagna rest for 10 minutes before serving.

Enjoy your delicious and comforting **Butternut Squash and Spinach Lasagna**! It’s perfect for a cozy meal or a special occasion.