Butternut Squash Lasagna with Greens & Gruyère
A cozy butternut squash lasagna with greens & gruyère that’s veg-friendly enough to feel like a wholesome and healthy weeknight dinner but also cheesy and saucy and golden brown-crispy enough to still be delicious
Ingredients
Directions
- 1
Heat milk in a saucepan over medium heat until steaming.
- 2
Whisk flour and the remaining 1/2 cup milk in a measuring cup until smooth; whisk into the hot milk, stirring until the sauce comes to a simmer and thickens.
- 3
Remove from heat and whisk in cream cheese, parmesan, 1/4 teaspoon pepper, 1/8 teaspoon salt and nutmeg.
- 4
Combine spinach and ricotta in a medium bowl; set aside.
- 5
Heat oil in a large skillet over medium-high heat.
- 6
Add onion and mushrooms; cook about 5 minutes.
- 7
Add garlic, marjoram and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt; cook 1 minute.
- 8
Add wine and simmer 1 to 2 minutes.
- 9
Preheat oven to 400 degrees F.
- 10
Lightly coat a 9-by-13-inch baking dish with cooking spray and spread with 1/2 cup of the béchamel sauce.
- 11
Add squash slices and then layer in this order: spinach, sauce, squash, onions + mushrooms, squash, sauce, shredded cheese.
- 12
Cover baking dish with tin foil and bake for 45 minutes; uncover and bake 15 to 20 minutes more.
- 13
Let the lasagna stand for at least 10 minutes before serving.
