Butternut Squash Lasagna

Ingredients and Weight:

• Butternut squash (peeled and cubed): 1.5 pounds
• Olive oil: 2 tablespoons
• Salt and black pepper: to taste
• Onion (chopped): 1 medium
• Garlic (minced): 2 cloves
• Mushrooms (sliced): 8 ounces
• Bell pepper (chopped): 1 medium
• Spinach (washed and chopped): 1 pound
• Ricotta cheese: 15 ounces
• Parmesan cheese (grated): 1/2 cup
• Lasagna noodles: 12
• Béchamel sauce (see below): 2 cups

For Béchamel Sauce:

• Butter: 3 tablespoons
• All-purpose flour: 3 tablespoons
• Milk: 3 cups
• Salt and black pepper: to taste
• Nutmeg (ground): 1/4 teaspoon

Preparation Time:

30 minutes

Cooking Time:

60 minutes

Difficulty Level:

3 (Moderate)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C).
2. Toss butternut squash with olive oil, salt, and black pepper. Roast on a baking sheet for 30-35 minutes or until tender.
3. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add onion and cook until softened. Stir in garlic, mushrooms, and bell pepper. Cook until vegetables are tender.
4. Add spinach and cook until wilted.
5. In a large bowl, combine ricotta cheese, Parmesan cheese, and roasted butternut squash. Season with salt and black pepper.
6. To make béchamel sauce, melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk until smooth. Bring to a boil, then reduce heat and simmer for 5 minutes or until thickened. Season with salt, black pepper, and nutmeg.
7. In a 9x13 inch baking dish, layer 6 lasagna noodles. Spread with half of the ricotta mixture, half of the vegetable mixture, and half of the béchamel sauce. Repeat with remaining ingredients.
8. Bake for 30-35 minutes or until bubbly and golden brown.
9. Let stand for 10 minutes before serving.

Nutritional Information:

Per serving:

• Calories: 350
• Protein: 15g
• Carbohydrates: 45g
• Fat: 15g

Dish Characteristics:

• Creamy and flavorful
• Packed with vegetables
• Perfect for vegetarian gatherings

User Comments:

• "This lasagna is absolutely delicious! The butternut squash adds a unique sweetness and the vegetables give it a vibrant flavor."
• "I love that this recipe is both healthy and satisfying. It's a great way to get my veggies in."
• "I'm not a vegetarian, but I would definitely make this again. It's a delicious and comforting dish that everyone will enjoy."

Special Precautions and Tips:

• If you don't have butternut squash, you can use pumpkin instead.
• You can use any type of vegetables you like in this recipe. Other good options include zucchini, carrots, or eggplant.
• To make the lasagna gluten-free, use gluten-free lasagna noodles.
• Let the lasagna rest for 10 minutes before serving to allow the flavors to meld together.