Скачать или смотреть Butternut Squash Spinach Lasagna

What's Gaby Cooking's Butternut Squash Spinach Lasagna is a delicious and impressive vegetarian dish. With two types of cheese, sweet roasted squash, and a creamy spinach béchamel sauce, even meat lovers will love this flavor-packed autumnal dish.

Harvest Collection: https://bit.ly/4g6DOPV.

Ingredients (6 servings):
For Lasagna:
1 large butternut squash, peeled, seeded and cut into 1/2" cubes (~3 cups)
4 Tbsp olive oil
2 cloves garlic, minced
1 ½ lbs fresh spinach
1 lemon, zested & juiced
14 oz fresh lasagna sheets
1 lb fresh mozzarella
4 oz Parmesan, grated

For Béchamel:
2 Tbsp butter
¼ cup all-purpose flour
2 ½ cups whole milk
1 bay leaf
Grated nutmeg to taste
4 oz parmesan cheese, grated
Kosher salt & freshly cracked black pepper

Instructions:
1. Preheat oven to 425F.

2. Place cubed squash in a 2.75-Qt. Pumpkin Braiser, drizzle with 2 tbsp olive oil, and season with salt and pepper. Transfer to oven and roast 20-25 min, until fork tender and golden brown. Remove from oven and set aside.

3. In the same Braiser, add the remaining 2 tbsp olive oil and the spinach. The spinach can be added in batches, let it wilt down. Add garlic for the last 30 seconds until fragrant. Remove from heat and transfer the cooked spinach into a colander to drain excess liquid.

4. Once drained, transfer to a blender or food processor and let sit while you make the bechamel.

5. In the Braiser, melt butter over low heat, then whisk in flour and cook until golden. Slowly drizzle in milk, stirring the entire time to prevent lumps. Grate in nutmeg, add bay leaf, and season with salt and pepper. Continue to cook until milk thickens and coats the back of a spoon. Remove from heat, discard bay leaf, and adjust seasoning as needed. Add lemon zest and then add to the blender with the spinach. Add the parmesan. Carefully blend until smooth, with the top of the blender cracked open to let heat vent out.

6. Bring a large pot of water to a boil and season well with salt. Working in batches, cook lasagna sheets 2-3 min, until al dente. Remove from boiling water, transfer to a clean baking sheet, and lightly oil each sheet to stop them sticking to one another.

7. Increase oven to 450F and start to assemble. In the bottom of the Braiser, start with a layer of spinach béchamel, followed by a layer of lasagna sheets, a scattering of butternut squash, some roughly torn mozzarella and some grated Parmesan. Repeat these layers, pressing down the lasagna sheets with each layer for a total of 3 layers. Finish with a generous scoop of the béchamel and the remaining butternut squash and mozzarella.

8. Transfer into the oven and bake 20-30 min, until golden brown on top, being careful not to let it burn. Let cool for 15 minutes, then serve in the Pumpkin Braiser.