Vegetable Lasagna with Butternut Squash Noodles

Name: Vegetable Lasagna with Butternut Squash Noodles
Total time: 100
Yield: 8
Ingredients: 1 butternut squash, peeled and thinly sliced; ground nutmeg; 2 tablespoons butter; 1 leek, thinly sliced; 2 ½ cups baby spinach leaves; ½ cup whole milk; ⅓ cup grated Parmesan cheese; 2 tablespoons rice flour; 1 tablespoon balsamic vinegar; 1 teaspoon Worcestershire sauce; 1 teaspoon onion powder; ground black pepper to taste; 2 cups ricotta cheese; 3 tablespoons butter; 2 tablespoons all-purpose flour; 2 cups milk; 1 teaspoon salt; ⅛ teaspoon freshly grated nutmeg

Recipe by craig_08 from allrecipes.com

Dinner 2 Hr. 40 Mins.

Ingredients

8 servings

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1 butternut squash, peeled and thinly sliced
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ground nutmeg
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2 tablespoons butter
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1 leek, thinly sliced
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2 ½ cups baby spinach leaves
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½ cup whole milk
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⅓ cup grated Parmesan cheese
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2 tablespoons rice flour
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1 tablespoon balsamic vinegar

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1 teaspoon Worcestershire sauce
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1 teaspoon onion powder
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ground black pepper to taste
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2 cups ricotta cheese
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3 tablespoons butter
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2 tablespoons all-purpose flour
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2 cups milk
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1 teaspoon salt
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⅛ teaspoon freshly grated nutmeg

Instructions

Preheat oven to 425 degrees F (220 degrees C). Line 2 baking sheets with parchment paper.
Arrange butternut squash slices on the baking sheets. Sprinkle 1 pinch nutmeg on top.
Bake in the preheated oven until pliable but not mushy, about 5 minutes per side.
Melt 2 tablespoons butter in a large saucepan over medium heat. Add leek and spinach; cook and stir until wilted, about 5 minutes.
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.
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.
Bake lasagna in the preheated oven until golden, about 40 minutes.
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.
Season sauce with salt and 1/8 teaspoon nutmeg. Pour over lasagna.