Vegetable Lasagna with Butternut Squash Noodles Recipe

Recipesfull introduces to you: Popular Recipes. (Vegetable Lasagna with Butternut Squash Noodles Recipe). This healthy version of lasagna replaces pasta noodles with sheets of butternut squash then tops it off with a creamy bechamel sauce.

Brief

Prep 25 mins

Cook: 1hr15 mins

Total: 1hr40 mins

Servings: 8

Yield: 8 servings

Vegetable Lasagna with Butternut Squash Noodles Recipe

Ingredients

1 butternut squash

peeled and thinly sliced

ground nutmeg

2 tablespoons butter

1 leek

thinly sliced

2 ½ cups baby spinach leaves

½ cup whole milk

⅓ cup grated Parmesan cheese

2 tablespoons rice flour

1 tablespoon balsamic vinegar

1 teaspoon Worcestershire sauce

1 teaspoon onion powder

ground black pepper to taste

2 cups ricotta cheese

3 tablespoons butter

2 tablespoons all-purpose flour

2 cups milk

1 teaspoon salt

⅛ teaspoon freshly grated nutmeg

Fruits and Vegetables

Directions

Step 1

Preheat oven to 425 degrees F (220 degrees C). Line 2 baking sheets with parchment paper.

Step 2

Arrange butternut squash slices on the baking sheets. Sprinkle 1 pinch nutmeg on top.

Step 3

Bake in the preheated oven until pliable but not mushy about 5 minutes per side.

Step 4

Melt 2 tablespoons butter in a large saucepan over medium heat. Add leek and spinach; cook and stir until wilted about 5 minutes.

Step 5

Stir 1/2 cup milk Parmesan cheese rice flour balsamic vinegar Worcestershire sauce onion powder and black pepper into the saucepan until combined and slightly thickened about 5 minutes.

Step 6

Arrange half of the butternut squash in the bottom of an 8-1/2x11-inch casserole dish. Layer leek mixture and ricotta cheese on top. Arrange remaining butternut squash on top.

Step 7

Bake lasagna in the preheated oven until golden about 40 minutes.

Step 8

Melt 3 tablespoons butter in a large saucepan over medium heat. Stir in flour until a golden paste forms 5 to 10 minutes. Increase heat to medium-high; slowly whisk in 2 cups milk until thickened and bubbling. Reduce heat to medium-low and simmer sauce until smooth 10 to 20 minutes.

Step 9

Season sauce with salt and 1/8 teaspoon nutmeg. Pour over lasagna.

Nutritional Information

Vegetable Lasagna with Butternut Squash Noodles Recipe

Servings Per Recipe:8

Calories: 214.8

% Daily Value *

Protein: 6g 12%

Carbohydrates: 27.8g 9%

Dietary Fiber: 3.5g 14%

Sugars: 7.9g

Fat: 10.2g 16%

Saturated Fat: 6.3g 31%

Cholesterol: 28.4mg 10%

Vitamin A Iu: 17163.3IU 343%

Niacin Equivalents: 3.5mg 27%

Vitamin B6: 0.3mg 20%

Vitamin C: 34.4mg 57%

Folate: 58mcg 15%

Calcium: 213.1mg 21%

Iron: 1.6mg 9%

Magnesium: 68.2mg 24%

Potassium: 705.5mg 20%

Sodium: 440mg 18%

Thiamin: 0.2mg 22%

Calories From Fat: 91.5

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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