For those of you who don’t know…I am a self-proclaimed chef. I may not be the best, but I try. I love to try to new recipes and put a healthy spin on them. During the holiday season, I get especially busy in the kitchen, constantly searching Pinterest for delicious fall recipes I haven’t tried. I stumbled across this little gem a few days ago, and since I am completely in love with butternut squash, knew I had to try it. The fact that there is no pasta in this “lasagna” makes it a little healthier, but the béchamel sauce kind of counteracts that….but hey it IS scrumptious.
I usually cook for just my boyfriend and I, so I cut the recipe I found in half and added some garlic (like I usually do). Even when I halved it, I still had plenty of sauce left over…..feel free to save it and toss it with pasta and shrimp the next day.
Butternut Squash Lasagna w/ Infused Bechamel
-1/2 of a small butternut squash (save the rest for next night to roast for a side-dish)
-1/2 of 15oz. tub of Ricotta Cheese
-2 tablespoons Parmesan Cheese
-Small handful of chopped spinach
-3 garlic cloves, minced
-1 egg yolk
-salt and pepper
-olive oil for sautéing and roasting
-2 ½ tablespoons butter
-2 ½ tablespoons flour
-2 cups milk
-1 garlic clove, minced
-3 sage leaves
-small handful parmesan cheese
Preheat oven to 375. Peel, slice, and roast squash on baking sheet drizzled with olive oil and salt and pepper. Roast until tender, about 15 minutes. Lightly sauté spinach and garlic in olive oil under spinach wilts, the mix with ricotta cheese, 2 T parmesan, egg yolk, and salt and pepper (I add a dash of red pepper flakes too).
For the béchamel, melt butter and whisk in flour (constantly stirring), cook until bubbly then add in milk, garlic, sage, and parmesan cheese. Whisk until smooth and thick.
To assemble, start with one squash slice, then layer the ricotta mixture and slice (I used three slices per stack). Lightly spoon béchamel sauce over top and around the mini lasagnas…be generous. Bake ricotta mixture until hot and cooked through, about another 20 minutes. Enjoy!
For full recipe, visit Proud Italian Cook