This delicious vegetarian lasagna recipe showcases seasonal vegetables.
Butternut squash brings a sweet richness while spinach gives it a nutrition and flavor boost.
Coat two 8-inch-square baking dishes with cooking spray.
Mix ricotta, garlic and 1/2 teaspoon each salt and pepper in a small bowl.
Heat oil in a large skillet over medium heat.
Add spinach and cook, stirring, until mostly wilted, about 3 minutes.
Transfer to a colander and press with the back of a spoon to release excess moisture.
Melt butter in a medium saucepan over medium heat.
Whisk in flour and cook for 1 minute.
Slowly whisk in milk.
Cook, whisking often, until the sauce has thickened, about 5 minutes.
Stir in 1 1/2 cups cheese, sage and the remaining 1/2 teaspoon each salt and pepper until smooth.
Spread 1/4 cup of the sauce in each of the prepared baking dishes.
To finish, divide the remaining noodles, sauce and 1 cup cheese between the pans.
Cover one lasagna with plastic wrap, then foil.
Refrigerate or freeze this lasagna.
To bake, coat a piece of foil with cooking spray and cover the lasagna, sprayed-side down.
Bake until lightly browned on top, about 1 hour.
Let cool for 15 minutes.
Serve topped with more sage, if desired.
Cut into 6 squares.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
