Roasted Squash and Spinach Lasagna

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Serving size:8
Total Time:
Roasted Squash and Spinach Lasagna

For The Squash

  • 5 lb butternut squash, peeled and seeded
  • 4 oz parmesan cheese, grated
  • 12 fresh lasagna noodles
  • generous grating of nutmeg
  • 3 tbsp butter
  • 21/4 lb spinach, washed
  • salt and pepper
  • 1/4 cup olive oil

Preheat the oven to 375°F. Slice the squash, put into a roasting pan, drizzle on the oil, and season. Toss and roast until tender and slightly charred. It can take 40 minutes. Increase the oven temperature to 400°F.

    For The Tomato Sauce

    • 4 garlic clove, finely chopped
    • 4 tsp light brown sugar
    • 2 tbsp olive oil
    • 1 large onion, finely chopped
    • 28 oz (2, 14 ounce cans) tomatoes in thick juice

    Meanwhile, make the tomato sauce. Put all the ingredients in a saucepan, bring to a boil, reduce the heat, and simmer, uncovered, for 30 minutes. Season to taste.

      For the B

      • 10 black peppercorns
      • grated nutmeg
      • 2/3 cup all-purpose flour
      • 1/2 cup butter
      • 1 bay leaf
      • 1/2 onion
      • 6 cup whole milk

      For the béchamel, put the milk in a saucepan with the peppercorns, onion, and bay leaf and bring to a boil. Remove from the heat and leave for 45 minutes to infuse. Strain. Melt the butter in a heavy saucepan and add the flour. Over a low heat, stir for 2 minutes. Remove from the heat. Gradually add the milk, beating well after each addition and adding more only when completely smooth. Bring to a boil, stirring, until thick. Reduce the heat and cook for 4 minutes, then season well, adding the nutmeg.

       

      Put the spinach in a saucepan with the water that clings to it after washing. Cover and put over medium heat. Wilt for about 4 minutes, turning. Squeeze out the water, chop the spinach, and put it in a frying pan with 1 tbsp of the butter. Heat gently, tossing, season, and add the nutmeg.


      Use the remaining butter to grease a pie or gratin dish (about 1-1/2 qt capacity). Add a layer of squash, then a layer of tomato sauce. Lay lasagna noodles on top, cut so they don’t overlap. Add a layer of béchamel, half the spinach, and half the cheese. Now put in another layer of lasagna and the remaining spinach. Add a layer of squash, a layer of tomato sauce and a final layer of béchamel. Sprinkle on the remaining cheese. Bake for 35-40 minutes, or until golden and bubbling.

       

      Recipe from Plenty by Diana Henry/Mitchell Beazley, 2010.