Roasted Butternut Squash Lasagna

pinchmegood.com

Maria A.

Love to cook and try out new recipes.

1 butternut squash (about 3 pounds)

2 tablespoons olive oil

1 teaspoon kosher salt - divided

1 teaspoon ground black pepper - divided

2 cloves of garlic - peeled and minced

5 ounces fresh spinach - washed

¼ cup butter - unsalted or salted is fine, just use less salt in the white sauce if you use salted butter

¼ cup whole wheat white flour, white all purpose flour or gluten free all purpose flour

1 ½ cups plant-based milk (I used plain, unsweetened almond milk)

¼ teaspoon ground nutmeg

1 bay leaf

16 ounces part-skim ricotta cheese

1 tablespoon freshly grated lemon zest

1 cup shredded mozzarella cheese

¾ cup grated parmesan cheese

2 teaspoons fresh sage leaves - minced

1 tablespoon fresh rosemary - minced

10 to 12 no-cook lasagna noodles (see notes for variations)

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Note: Ingredients may have been altered from the original.

Directions at pinchmegood.com

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