Monday, September 6, 2010

Meatless Monday - Butternut Squash, Spinach, and Mushroom Lasagna

I recently had my neighbors Jody and George over for dinner to celebrate Jody's birthday.  Since the only night we were able to get together was a Monday evening, I wanted to come up with a satisfying meal for company.  This lasagna was so delicious, my guests didn't miss the meat one bit!

  Butternut Squash, Spinach and Mushroom Lasagna
  • 9 precooked lasagna noodles (I wouldn't use the no-bake kind here)
  • 2/3 cup all-purpose flour
  • 6 cups fat-free milk 
  • 1/2 cup finely chopped onion 
  • 1/4 cup chopped fresh sage 
  • 1/2 teaspoon sea salt 
  • 1 bay leaf
  • 2 1/2 cups finely chopped onion
  • 3 garlic cloves, minced
  • 1 8-oz bag of fresh spinach
  • 1 lb. porcini mushrooms,
  • 1 medium butternut squash, diced into 1" cubes
  • 1 cup shredded Gruyère cheese
  • 3/4 cup grated fresh Parmesan cheese

  • Kosher salt
  • White pepper
  • Olive oil
  • Cooking spray

Preheat oven to 450°.

Combine 1 & 1/2 teaspoons oil, 1/2 teaspoon salt, 1/4 tsp. pepper, mushroom, and butternut squash on a baking sheet coated with cooking spray. Bake at 450 degrees for 20 minutes.

To prepare béchamel, place flour in a Dutch oven and gradually whisk in milk. Add 1/2 cup onion, sage, 1/2 teaspoon salt, 1/4 tsp. white pepper and bay leaf. Bring the mixture to a boil.  Cook 1 minute or until thick.   Set aside.
Heat 1 T olive oil in a large nonstick skillet over medium-high heat. Add approximately 2 & 1/2 cups onion and garlic; sauté for 3 minutes. Add 1/2 tsp salt, 1/3 tsp pepper and spinach; sauté 2 minutes or until spinach wilts.  Set aside.

Combine cheeses in a small bowl and set aside.

Spread 3/4 cup béchamel in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over béchamel.  Top with half of squash mixture, half of the spinach mixture, 1 & 1/2 cups béchamel, and 1/3 cup cheese mixture. Top with 3 noodles,  remaining spinach mixture, remaining squash, 1 & 1/2 cups béchamel, and 1/3 cup cheese mixture. Top with 3 noodles and spread remaining béchamel over noodles and sprinkle with remaining cheese.

Cover with foil and bake for 20 minutes.  Remove foil and bake for 10 minutes longer.  Let stand for 10 minutes before serving.



1 comment:

Jane said...

My daughter-in-law has a bumper crop of butternut squash, looking forward to making some great recipes this fall. This recipe intrigued me and I have bookmarked it. Thanks:)

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