This lasagna is what cozy autumn nights are MADE for. Vegetarian, full of flavor, and made with the creamiest Grand Cru® bechamel sauce. Recipe by: Elizabeth Van Lierde, College Housewife
- 3 to 4 cups butternut squash, peeled & cubed (about 1 medium squash)
- 3 tablespoons olive oil, divided
- 3 garlic cloves, minced
- 1 tablespoon minced fresh sage
- 3 cups fresh spinach leaves
- 2 garlic cloves, minced
- 2 cups ricotta cheese
- Salt & pepper, to taste
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 1 tablespoon chopped fresh sage
- 3 1/2 cups whole milk
- 2 cups grated Roth Grand Cru® cheese
- Pinch of cayenne pepper
- Pinch of grated nutmeg
- 1 (1-lb/16-oz) box lasagna noodles
- Preheat oven to 425 degrees F. On a large baking sheet, spread butternut squash cubes, and toss with 2 tablespoons olive oil, minced garlic, sage, salt and pepper. Toss well and bake for 20 to 25 minutes or until squash is golden brown and tender. Set aside to cool.
- While squash is baking, sauté spinach, garlic, and 1 tablespoon olive oil over medium-low heat for 2 to 3 minutes or until spinach is wilted. Set aside.
- In a food processor or blender, add cooled squash, ricotta cheese, and salt and pepper to taste. Blend until desired consistency is reached (I left mine a bit chunky for added texture). Set aside until lasagna is ready to layer.
- In a saucepan over medium heat, melt butter. When butter foams, add flour and sage, and cook — whisking constantly — for 1 minute. Slowly whisk in milk a little at a time and cook — stirring constantly — until thickened, about 5 minutes. Whisk in the shredded cheese, cayenne pepper and nutmeg, and season with salt and pepper. Set aside.
- Bring a large stock pot of water to a rolling boil. Add noodles and cook according to package directions for ‘al dente’, about 8-9 minutes. Drain, rinse with cool water, and set aside.
- Reduce oven heat to 375 degrees F. In a casserole dish, add 1 to 2 spoonfuls of bechamel sauce to the bottom of the pan. Layer lasagna noodles, butternut squash ricotta mixture, spinach, and bechamel sauce until pan is full to the top.
- Top lasagna with more shredded Grand Cru®, and bake for 20 to 25 minutes or until the top is melty and golden.