Vegetarian Lasagna with Spinach and Butternut Squash

3 years ago
Team Xplore's picture

Recipe below. Subscribe to Hungry for more tasty recipes and how-to guides:
Who needs meat in their lasagna? This deliciously healthy butternut squash and spinach lasagna can rival anyone's standard beef lasagna!

Hungry is home to the best culinary videos on the YouTube! Join the party with recipes, how-to guides, big personalities, and plenty of flavor! Whether you're grilling, baking, frying, or just looking for inspiration, we have something delicious for everyone. Satisfy your hunger by clicking the subscribe link below:

Follow on Twitter!
And like us on Facebook!

Check out our other shows and get to know our awesome hosts:
How to Bake It in Hollywood with Ashley Adams:
Secrets of a Food Stylist with Megan Mitchell:
Gluten Free with Alex T:
Grill This with Nathan Lippy:
Casserole Queens with Sandy Pollock and Crystal Cook:
Midnight Munchies with the Brothers Green:

Casserole Queens' website:
Winter Vegetable Lasagna
6 cups butternut squash, peeled and cut into 1/2-inch cubes
4 tablespoons extra virgin olive oil
2 tablespoons sage, chopped
12 cloves of garlic, unpeeled
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 large onion, sliced
2 tablespoons water
8-ounces baby spinach
5 cups milk
1 bay leaf
3 thyme sprigs
5 tablespoons all-purpose flour
2 cups Fontina cheese, shredded
Pinch cayenne pepper
1/4 teaspoon whole nutmeg, grated
1 9-ounce package no-boil lasagna noodles

1.Preheat oven to 425 degrees.
2.On a sheet tray toss to combine squash, 3 tablespoons extra virgin olive oil, sage, garlic, 1/2 teaspoon salt and black pepper. Bake for 30-40 minutes or until squash is tender. Cool and then peel garlic. Mash garlic and squash together with a fork.
3.Heat remaining 1 tablespoon of extra virgin olive oil in a large pan oven over medium-high heat. Add onion and cook 3-4 minutes until translucent, reduce heat to low and continue cooking until onions caramelize, about 20 minutes.
4.Heat 2 tablespoons water in a pan and cook spinach until wilted. Drain and squeeze out any excess water. Combine spinach with onions and reserve.
5.In a pot bring milk, flour, bay leaf and thyme to a boil, whisking constantly. Reduce to a simmer and cook until sauce has thickened. Season with cayenne pepper, grated nutmeg and remaining 1/2 teaspoon salt. Once the sauce has thickened remove the bay leaf and thyme and whisk in 1 1/2 cups Fontina cheese until smooth.
6.Ladle 1/2 cup of the cheese sauce into the bottom of the baking dish. Arrange a layer of noodles over the top. Add half of the squash and garlic mixture and half of the wilted spinach. Ladle over more cheese sauce and then repeat layers ending with noodles. Top with remaining sauce and cook lasagna in oven for 30 minutes.
7.Remove the lasagna from the oven and turn on the broiler. Top with remaining 1/2 cup of Fontina cheese. Place under the broiler and cook until the cheese is golden brown. Let stand 10 minutes before serving.

Serves 6-8

Cook Time
Prep Time

Add comment

Log in to post comments