Experience a delightful twist on a classic comfort food with this Vegetable Lasagna. Thinly sliced butternut squash takes the place of traditional pasta, creating a naturally sweet and vibrant base for layers of savory ricotta, sautéed leeks and spinach, all crowned with a velvety béchamel sauce.

Follow The Directions

01

Step

0 mins

Preheat oven to 425 degrees F (220 degrees C). Line 2 baking sheets with parchment paper.

02

Step

0 mins

Arrange butternut squash slices on the baking sheets. Sprinkle 1 pinch nutmeg on top.

03

Step

10 mins

Bake in the preheated oven until pliable but not mushy, about 5 minutes per side.

04

Step

5 mins

Melt 2 tablespoons butter in a large saucepan over medium heat. Add leek and spinach; cook and stir until wilted, about 5 minutes.

05

Step

5 mins

Stir 1/2 cup milk, Parmesan cheese, rice flour, balsamic vinegar, Worcestershire sauce, onion powder, and black pepper into the saucepan until combined and slightly thickened, about 5 minutes.

06

Step

0 mins

Arrange half of the butternut squash in the bottom of an 8-1/2x11-inch casserole dish. Layer leek mixture and ricotta cheese on top. Arrange remaining butternut squash on top.

07

Step

40 mins

Bake lasagna in the preheated oven until golden, about 40 minutes.

08

Step

30 mins

Melt 3 tablespoons butter in a large saucepan over medium heat. Stir in flour until a golden paste forms, 5 to 10 minutes. Increase heat to medium-high; slowly whisk in 2 cups milk until thickened and bubbling. Reduce heat to medium-low and simmer sauce until smooth, 10 to 20 minutes.