You can turn this colourful and delicious lasagna into a vegetarian main course by omitting the pancetta.
- Portion size 8 servings
- 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
- 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
- 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
MethodPeel 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.
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.
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
- Iron 56.0
- Folate 132.0
- Calcium 81.0