I had a hankering for my favorite vegetable lasagna. Normally I will make the full recipe and freeze half, but my freezer is jam packed at the moment. The solution was to make just the half batch with the help of ready to cook lasagna noodles and a little planning ahead.
If making this completely from scratch it can take up to an hour before the lasagna is even ready for the oven because of the need to roast the butternut squash. The solution is found in either roasting ahead of time or taking advantage of frozen butternut squash. You’ll need about two cups of cooked winter squash cut into small cubes. The spinach and mushroom layer takes just a few minutes to cook on top of the stove. You’ll need about 1 and a half cups after cooking.
With the vegetable layers settled the next “challenge” is to make the white sauce. You’ll need about a cup and a half. I made the traditional bechamel sauce with butter and cream. One day I’ll explore a vegan white sauce. This post explains how to easily veganize the “mother” sauces. Make whichever you prefer.
Ingredients
For the butternut squash layer
- 1 pound butternut or other winter squash peeled and cut into small cubes (or a bag of frozen)
- splash balsamic vinegar more or less
- 1 tablespoon olive oil more or less
- 1/2 teaspoon thyme
- salt and pepper to taste
For the spinach and mushroom layer
- 2 – 3 generous handfuls baby spinach washed and trimmed as needed
- 1/4 cup diced onion
- pinch red pepper flake
- salt and pepper to taste
- olive oil for sauteeing
For the béchamel sauce:
- 3 tablespoons butter
- 3 tablespoons flour
- 1 1/2 cups cream half and half or whole milk
- salt and pepper to taste
- pinch of cayenne pepper or nutmeg
You’ll also need:
- 3/4 cup shredded cheese I use a standard 4 cheese blend
- 8 ready-to-cook lasagna noodles plus boiling water to cover I didn’t use all of them
Instructions
Prepare the butternut squash
- Toss the squash cubes with the oil, vinegar, thyme, salt and pepper. Spread on a baking tray and roast at 400°F, stirring occasionally for 30 minutes or so until soft.
- If using frozen squash, prepare according to the package directions. Drain and toss with the vinegar, a splash of olive oil and the seasoning.
Prepare the spinach and mushroom layer
- Heat the olive oil and red pepper flake in a large skillet over medium high heat.
- Saute the onions until they change color and soften. Add the mushrooms and cook through.
- Add the spinach, in batches if necessary. Season with salt and pepper.
Make the béchamel sauce
- Melt the butter over medium heat in a small saucepan.
- Add the flour, salt and pepper and cayenne or nutmeg. Cook off the flour for a couple minutes.
- Reduce the heat and add about half the cream. Whisk well to break up any lumps. Add more cream as the sauce thickens. If too thick, add a little more liquid. If too thin add a little of the shredded cheese.
- Season to taste.
Assemble the lasagna
- Preheat the oven to 350°F
- Soak the noodles while you’re getting everything together. When softened, drain well.
- Put about 1/4 cup of sauce in the bottom of the loaf pan. Cover the bottom with two of the noodles, cutting them to fit.
- Spoon half the prepared butternut squash into the loaf pan. Add a little sauce and some of the shredded cheese.
- Cover with more noodles, then add the spinach and mushroom layer, more sauce, more cheese.
- Repeat again with the rest of the butternut squash, more cheese and more sauce.
- For the final layer, cover the butternut squash with noodles, any cheese and the remaining sauce.
- Cover with foil and bake for 20 minutes or so. Then remove the foil and bake for another 10 – 15 minutes or until the cheese is nicely browned and the sauce is bubbling.
I like to soak the ready to cook lasagna noodles even though the instructions on my box insists you don’t have to. Make sure to separate them before covering them with boiling water or they’ll stick together.
Can lasagna keep in fridge 2 days before baking. Or should I bake and reheat later
This is for butternut squash spinach lasagna
Help!!
Thanks
That’s a good question! I haven’t tried it. I have prepared the individual layers and stored them in the fridge for later assembly. I don’t see why you couldn’t keep the unbaked lasagna in the fridge for 2 days before baking as long as the layers aren’t too wet when you put it together. Good luck!
I will be trying the Butternut Squash, Apple and Cranberry Gratin soon. I’m sure that using any gluten free flour to coat these ingredients will work. I have used them before, and especially as a coating or for dredging they are good.
Just the title made my mouth water and now I am drooling. All my favourite flavours there. Loved it!!!
Feel free to change the seasonings for suit your taste and what’s available. Hope you enjoy it, Jayshree! 🙂
I like your idea to boil the ready to cook lasagna noodles…I have used them once or twice and but they take so long! I’m excited to try your method. This lasagna looks fantastic 🙂
Thanks! We have one of those electric tea kettles which boil water and turns off (best thing ever). It’s handy when I need to do something like make soup or soak ready-to-cook noodles 🙂