Butternut Squash Lasagna

Lasagna, following its delicious layers, can believe a while to put together, but its always worth it! This loving vegetarian credit is a comfy dinner any day of the week.

The ingredient of Butternut Squash Lasagna

1. 1 butternut squash, halved and seeded
2. 1 tablespoon olive oil, divided, or as needed
3. 1 (8 ounce) package sliced buoyant mushrooms
4. 1 teaspoon minced garlic
5. 1 onion, chopped
6. 1 (10 ounce) package frozen chopped spinach, thawed and drained
7. 7 cups milk, not speaking
8. u00bd cup cornstarch
9. 2 cups grated Parmesan cheese, divided
10. 1 tablespoon honey
11. u00bc teaspoon ring nutmeg
12. 4 roomy sage leaves, shredded, or to taste
13. salt and arena black pepper to taste
14. 1 (16 ounce) package lasagna noodles
15. u00bc teaspoon minced spacious ginger
16. 2 cups shredded mozzarella cheese

The instruction how to make Butternut Squash Lasagna

1. Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet taking into consideration aluminum foil.
2. Place squash, cut-side up, nearly the prepared baking sheet. Cover squash following aluminum foil.
3. Bake in the preheated oven until squash is tender, 45 minutes to 1 hour 15 minutes.
4. Heat 1 1/2 teaspoons olive oil in a skillet higher than medium heat; cook and disconcert whisk mushrooms and garlic in the hot oil until mushrooms are tender, 5 to 10 minutes. Remove skillet from heat.
5. Heat remaining 1 1/2 teaspoons olive oil in a separate skillet on top of higher than medium heat; cook and stir up opinion onion in the hot oil until softened, roughly more or less 5 minutes. ensue spinach to onion; cook until spinach is fuming through, 3 to 5 minutes. Remove skillet from heat.
6. Heat 6 cups milk in a 5-quart saucepan greater than medium heat; cook and disquiet until milk is simmering, virtually 5 minutes. disquiet unshakable 1 cup milk and cornstarch together in a bowl until smooth; stir up opinion into simmering milk. Bring milk fusion to just sedated a boil, stirring at all times when a wooden spoon and scraping bottom of pot to prevent scorching, until milk mix has thickened into a sauce, nearly 5 minutes; separate pot from heat.
7. trouble 1 1/2 cups Parmesan cheese, honey, nutmeg, sage, salt, and pepper into sauce until smooth. Cover pot past a lid and grant loving exceeding low heat.
8. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until cooked through but unmodified to the bite, nearly 8 minutes. Drain.
9. Reduce oven temperature to 375 degrees F (190 degrees C).
10. grind down flesh from butternut squash into a bowl; stir up with a fork until evenly mashed. disconcert whisk ginger, salt, and pepper into mashed butternut squash.
11. Spoon roughly more or less 1 cup white sauce into the bottom of a 9x13-inch baking dish; arrange a buildup of noodles atop white sauce. growth 1/2 butternut squash mixture, 1/5 remaining white sauce, noodles, spinach mixture, 1/5 white sauce, noodles, 1/2 the mozzarella cheese, mushroom mixture, 1/5 white sauce, noodles, enduring surviving 1/2 butternut squash mixture, 1/5 the white sauce, steadfast noodles, enduring surviving 1/5 white sauce, long-lasting mozzarella cheese, 1/2 cup Parmesan cheese, respectively. Cover dish later aluminum foil and place dish a propos a baking sheet.
12. Bake in the preheated oven for 30 minutes. cut off surgically remove cover and bake until bubbling and cheese is browned, practically 15 more minutes. Let stand for 10 minutes further on serving.

Nutritions of Butternut Squash Lasagna

calories: 399.7 calories
carbohydrateContent: 53.8 g
cholesterolContent: 35.2 mg
fatContent: 11.9 g
fiberContent: 4.1 g
proteinContent: 21.8 g
saturatedFatContent: 6.4 g
servingSize:
sodiumContent: 403.6 mg
sugarContent: 12.4 g
transFatContent:
unsaturatedFatContent: