Squash and Spinach Lasagna

Squash and spinach Lasagna 150 Image by: Squash and spinach Lasagna 150 Author: Canadian Living

You can turn this colourful and delicious lasagna into a vegetarian main course by omitting the pancetta.

  • Portion size 8 servings

Ingredients

  • 1 butternut squash
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 16 lasagna noodles
  • 3 bags (each 10 oz/300 g) fresh spinach
  • 3 cups shredded mozzarella cheese
Bechamel sauce:
  • 1/4 cup butter
  • 1/2 cup all-purpose flour
  • 3 cups milk
  • 1 cup grated Parmesan cheese
  • 1/2 teaspoon nutmeg
  • 2 eggs lightly beaten
Tomato sauce:
  • 4 oz pancetta chopped
  • 4 oz lean bacon chopped
  • 1 onion finely chopped
  • 1 stalk celery finely chopped
  • 2 cloves garlic minced
  • 1/4 teaspoon hot pepper flakes
  • 1 can diced tomatoes
  • 1/2 cup dry red wine
  • 1/4 cup tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried sage

Method

Peel squash; cut into 1/4-inch (5 mm) thick slices. Brush both sides with oil. Place on 2 foil-lined rimmed baking sheets. Sprinkle with 1/4 tsp (1 mL) of the salt and pepper. Roast in 450 F (230 C) oven until tender adn lightly rowned, about 30 minutes. Let cool on pans.

Tomato sauce:

Meanwhile, in large nonstick skillet, fry pancetta over medium heat until fat begins to release, about 4 minutes; drain off fat. Stir in onion, celery, garlic and hot pepper flakes; cook until vegetables soften, about 3 minutes. Add tomatoes, red wine, tomato paste, oregano and sage; reduce heat to low and simmer, stirring occasionally, until thickened, about 30 minutes. Set aside.

Béchamel sauce:
In saucepan, melt butter over medium heat; stir in flour and cook, stirring, for 4 minutes. Gradually whisk in milk; cook, whisking constantly, until bubbly. Boil for 5 minutes, whisking often. Remove from heat. Whisk in Parmesan and nutmeg; blend in eggs. Set aside.

In large pot of boiling salted water, cook noodles until almost tender, 6 to 8 minutes. Drain and chill in cold water; arrange in single layer on damp tea towel.

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. Squeeze out liquid; chop spinach and season with remaining salt. Set aside.

Spread half of the tomato sauce in 13- x 9-inch (3L) glass baking dish. Top with single layer of noodles, cutting to fit if necessary. Top with half of the squash. Spread with half of the béchamel sauce; sprinkle with one-third of the mozzarella. Repeat noodle layer; cover with spinach, then remaining squash. Top with remaining béchamel sauce. Sprinkle with half of the remaining mozzarella; top with noodles. Cover with remaining tomato sauce; sprinkle with remaining mozzarella.

Cover loosely with foil. (Make-ahead: Refrigerate for up to 8 hours. Or overwarp with heavy-duty foil and freeze for up to 2 weeks; thaw in refrigerator for 48 hours. Remove outer foil; add 10 minutes to baking time.) 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 30 minutes. Let stand for 10 minutes before serving.

Nutritional facts Per serving: about

  • Sodium 1,116 mg
  • Protein 36 g
  • Calories 779.0
  • Total fat 36 g
  • Saturated fat 20 g
  • Total carbohydrate 81 g

%RDI

  • Iron 56.0
  • Fibre 0.0
  • Folate 132.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 81.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Squash and Spinach Lasagna

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