Makes 9 servings
2 cups butternut squash, peeled and cubed
1 1⁄2 cups whole milk, divided
2 Tablespoons butter
2 Tablespoons unbleached, all-purpose flour
4 ounces Fontina cheese, shredded
1 15-ounce container whole milk ricotta
1 large egg white
2 teaspoons fresh sage, minced
1⁄2 teaspoon black pepper
2 cups spinach, shredded
1⁄2 cup scallions, minced
9 whole-wheat lasagna noodles
2 ounces mozzarella cheese, shredded
This lasagna can be assembled up to a day ahead of time and baked the following day. For more seasonal vegetarian recipes, check out Erin Alderson’s site at naturallyella.com.
1. Bring a pot of water to a boil. Add squash and cook until tender, 12-15 minutes. Drain and puree in a food processor with 1⁄2 cup of milk.
2. Preheat oven to 375 ̊F. In a pot, heat butter over medium-low heat. Stir in flour and cook one minute more. Whisk in 1 cup milk and cook, whisking occasionally, until mixture starts to thicken. Add the butternut squash puree and continue to cook until mixture has thickened. Remove from heat and stir in Fontina cheese, to complete the béchamel sauce.
3. Prepare remaining filling and noodles. Whip together ricotta, egg white, sage, and black pepper in a bowl. In a separate bowl, combine spinach and scallions. Cook noodles according to package directions (or use no-boil noodles).
4. To assemble lasagna layers, pour 1⁄4 of the béchamel sauce into the bottom of a 9-by-9-inch pan. Layer three noodles, then 1⁄2 of the ricotta, 1⁄2 of the spinach mixture, and another 1⁄4 of sauce. Repeat once more and finish with the remaining three noodles and 1⁄4 of béchamel sauce. Top with mozzarella cheese.
5. Place in oven and bake until cheese is bubbling and golden, 35-45 minutes.