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Butternut Squash, Spinach and Goat Cheese Lasagna
- 1 box oven-ready lasagna noodles (or fresh lasagna)
- 1 butternut squash, peeled, seeded and cubed (about 6 cups/850g)
- 2 Tablespoons extra virgin olive oil
- Salt and black pepper
- 6 Tablespoons (80g) unsalted butter
- 2 cloves garlic, minced
- 8-10 fresh sage leaves + extra for serving
- 1 sprig fresh rosemary + extra for serving
- 1/4 cup (30g) all-purpose flour
- 2 cups (50 cl) vegetable broth, lukewarm
- 2 cups (50 cl) whole milk, lukewarm
- 1/4 teaspoon nutmeg, freshly grated
- 1 cup (250g) whole milk ricotta cheese, at room temperature
- 2 cups (500g) fresh goat cheese, at room temperature, divided + extra to sprinkle
- 1 cup (130g) shredded cheese (such as shredded mozzarella), to sprinkle
- 4-5 cups (120-150g) fresh baby spinach
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, toss together the diced butternut squash with olive oil, salt and pepper. Transfer to the prepared baking sheet and roast in the oven for 25-30 minutes or until tender, stirring every so often to ensure squash is roasted evenly.
- Transfer to a shallow dish and mash the roasted butternut squash with a fork. Stir in the ricotta with 1 cup of the fresh goat cheese. Season with salt and pepper and stir well.
- Prepare the bechamel: heat the butter in a large skillet over medium heat. Add minced garlic, sage, rosemary, and cook until the butter begins to brown, about 2-3 minutes. Remove the sage and rosemary from the skillet. Whisk in the flour and cook for about 1 minute. Slowly pour in the milk and broth, whisking until combined. Add the nutmeg, salt and pepper. Taste to adjust seasoning as needed.
- Bring bechamel to a boil and stir for a couple of minutes. Add the remaining cup of goat cheese and stir until melted. Add spinach and stir until wilted. Remove from the heat and set aside.
- Lightly butter a 8×8 inch (21,7 cm) baking dish. Spread one layer of the bechamel with spinach in the bottom of the dish, cover with lasagna sheets, and spread a layer of the mashed butternut squash. Sprinkle some grated cheese and extra goat cheese on top, and cover with more bechamel.
- Add another layer of lasagna and repeat: spread one layer of mashed butternut squash, sprinkle some cheese over, add one layer of bechamel. Repeat one more time if needed, and finish with a layer of bechamel. Sprinkle the remaining grated cheese on top and bake for 45 minutes or until slightly golden-brown in surface. Let stand 5 minutes and enjoy!