Butternut and Spinach Lasagna For Two
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.