Hazelnuts add crunch to the soft, rich filling in this vegetarian entree – guaranteed to please cheese lovers, too.
- Portion size 10 servings
- Credits : Canadian Living Magazine: December 2006
Ingredients
Bechamel Sauce:
Spinach filling:
Squash filling:
Method
Squash Filling: Peel and cube squash to make about 4 cups (1 L); place in roasting pan. Add garlic, onion, oil, lemon juice, salt and pepper; roast in 425°F (220°C) oven until tender, about 40 minutes. Let cool.In food processor, puree together squash mixture, ricotta, Parmesan cheese and sage; scrape into bowl. (Make-ahead: Cover and refrigerate for up to 24 hours.) Stir in hazelnuts. Set aside.
Spinach Filling: Rinse spinach; shake off excess water. In large saucepan, cook spinach, with just the water clinging to leaves, over medium-high heat until wilted, about 5 minutes; drain in colander. Let cool; squeeze out liquid and chop spinach. In bowl, mix together spinach, green onions, oil, salt and pepper; set aside.
B?amel Sauce: In saucepan, melt butter over medium heat; whisk in flour and cook, whisking, for 2 minutes. Whisking constantly, slowly add milk; bring to boil. Reduce heat and simmer, whisking often, until bubbly and thickened, about 5 minutes. Whisk in salt, pepper and nutmeg. Remove from heat; whisk in 2 cups (500 mL) of the Gruy? cheese until smooth. (Make-ahead: Transfer to airtight container; place plastic wrap directly on surface. Cover and refrigerate for up to 24 hours. Whisk in up to 1/4 cup/50 mL more milk if too thick to spread, if desired.) Spread 1 cup (250 mL) in 13- x 9-inch (3 L) glass baking dish. Set aside.
Soak lasagna noodles in cold water until pliable, about 2 minutes. Blot dry on tea towel. Cut each sheet into two 6-1/2- x 4-inch (16 x 10 cm) rectangles, reserving trimmings for another use, such as in soup.
Spread scant 3 tbsp (50 mL) squash filling along 1 short side of each rectangle, leaving 1/2 inch (1 cm) uncovered at ends. Top with scant 2 tbsp (25 mL) spinach filling; roll up. Place snugly, seam side down, in dish. Pour remaining sauce over top; sprinkle with remaining Gruy?. (Make-ahead: Cover and refrigerate for up to 2 hours.)
Bake on rimmed baking sheet in 375°F (190°C) oven for 25 minutes. Uncover and bake until bubbly and cheese is lightly browned, about 20 minutes. Let stand for 5 minutes before serving.
Nutritional facts Per serving: about
- Sodium 446 mg
- Protein 22 g
- Calories 503.0
- Total fat 25 g
- Cholesterol 94 mg
- Saturated fat 10 g
- Total carbohydrate 49 g
%RDI
- Iron 26.0
- Folate 74.0
- Calcium 43.0
- Vitamin A 96.0
- Vitamin C 18.0
