butternut squash lasagna

Ingredients

• Servings: 12
• 1 butternut squash, halved and seeded
• 1 tablespoon olive oil, divided, or as needed
• 1 (8 ounce) package sliced fresh mushrooms
• 1 teaspoon minced garlic
• 1 onion, chopped
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 7 cups milk, divided
• 1/2 cup cornstarch
• 2 cups grated parmesan cheese, divided
• 1 tablespoon honey
• 1/4 teaspoon ground nutmeg
• 4 fresh sage leaves, shredded, or to taste
• salt and ground black pepper to taste
• 1 (16 ounce) package lasagna noodles
• 1/4 teaspoon minced fresh ginger
• 2 cups shredded mozzarella cheese

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ready Time: 2 hrs


• preheat an oven to 450 degrees f (230 degrees c). line a baking sheet with aluminum foil.
• place squash, cut-side up, on the prepared baking sheet. cover squash with aluminum foil.
• bake in the preheated oven until squash is tender, 45 minutes to 1 hour 15 minutes.
• heat 1 1/2 teaspoons olive oil in a skillet over medium heat; cook and stir mushrooms and garlic in the hot oil until mushrooms are tender, 5 to 10 minutes. remove skillet from heat.
• heat remaining 1 1/2 teaspoons olive oil in a separate skillet over medium heat; cook and stir onion in the hot oil until softened, about 5 minutes. add spinach to onion; cook until spinach is heated through, 3 to 5 minutes. remove skillet from heat.
• heat 6 cups milk in a 5-quart saucepan over medium heat; cook and stir until milk is simmering, about 5 minutes. whisk remaining 1 cup milk and cornstarch together in a bowl until smooth; stir into simmering milk. bring milk mixture to just under a boil, stirring constantly with a wooden spoon and scraping bottom of pot to prevent scorching, until milk mixture has thickened into a sauce, about 5 minutes; remove pot from heat.
• whisk 1 1/2 cups parmesan cheese, honey, nutmeg, sage, salt, and pepper into sauce until smooth. cover pot with a lid and keep warm over low heat.
• bring a large pot of lightly salted water to a boil. cook lasagna noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. drain.
• reduce oven temperature to 375 degrees f (190 degrees c).
• scrape flesh from butternut squash into a bowl; stir with a fork until evenly mashed. stir ginger, salt, and pepper into mashed butternut squash.
• spoon about 1 cup white sauce into the bottom of a 9x13-inch baking dish; arrange a layer of noodles atop white sauce. layer 1/2 butternut squash mixture, 1/5 remaining white sauce, noodles, spinach mixture, 1/5 white sauce, noodles, 1/2 the mozzarella cheese, mushroom mixture, 1/5 white sauce, noodles, remaining 1/2 butternut squash mixture, 1/5 the white sauce, remaining noodles, remaining 1/5 white sauce, remaining mozzarella cheese, 1/2 cup parmesan cheese, respectively. cover dish with aluminum foil and place dish on a baking sheet.
• bake in the preheated oven for 30 minutes. remove cover and bake until bubbling and cheese is browned, about 15 more minutes. let stand for 10 minutes before serving.