Individual Butternut Squash Lasagna with Infused Bechamel

By kmad

Round slices of butternut squash are layered in with a creamy ricotta mixture and topped off with a sage, garlic and parmesan infused bechamel.

Ingredients

• BECHAMEL SAUCE:
• 1 large butternut squash
• 1 pound ricotta cheese
• 1/2 cup Parmesan or Romano cheese
• 1 cup spinach
• 1 egg
• Salt and pepper, to taste
• 5 tablespoons butter
• 5 tablespoons flour
• 4 cups milk
• 1 1/2 cloves garlic
• 4 sage leaves
• 1/4 cup Parmesan cheese

Details

Servings 4
Preparation time 25mins
Cooking time 60mins
Adapted from prouditaliancook.com

Preparation

Step 1

Peel and slice squash into 1" slices. Roast them on a baking sheet drizzled with olive oil, salt and pepper at 375°F until fork tender.

Mix up a pound of ricotta with 1/3 cup of grated parmesan or romano cheese, a good handful of chopped fresh spinach or kale, 1 egg, salt and pepper. This will be spread in between your layers.

I like using three (3) slices of squash per mini lasagna. Make the mini lasagnas by layering a slice of roasted butternut squash with some of the ricotta mixture, topped with another slice of squash, more ricotta and then topped with a third slice of squash.

For the bechamel sauce, melt 5 tablespoons of butter, whisk in 5 tablespoons of flour, cook until it bubbles a little then add 4 cups of milk, 1 1/2 cloves of minced garlic, 4 sage leaves and a handful of grated parmesan, whisk until smooth and thickened.

Spoon a layer of the bechamel on the bottom of your casserole dish first, then place your mini lasagna right in there. Spoon bechamel over the top of each mini lasagna.

Bake at 350°F until ricotta mixture is hot and cooked through, about 25 minutes. Garnish with a sage leaf.