Vegetables Squash Winter Squash Butternut Squash Vegetable Lasagna with Butternut Squash Noodles Be the first to rate & review! 2 Photos This healthy version of lasagna replaces pasta noodles with sheets of butternut squash then tops it off with a creamy bechamel sauce. Submitted by craig_08 Published on June 19, 2020 Save Rate Print Share Close Add Photo 2 Prep Time: 25 mins Cook Time: 1 hr 15 mins Total Time: 1 hr 40 mins Servings: 8 Yield: 8 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) 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 Bechamel Sauce: 3 tablespoons butter 2 tablespoons all-purpose flour 2 cups milk 1 teaspoon salt ⅛ teaspoon freshly grated nutmeg Directions 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. I Made It Print Nutrition Facts (per serving) 215 Calories 10g Fat 28g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 215 % Daily Value * Total Fat 10g 13% Saturated Fat 6g 32% Cholesterol 28mg 9% Sodium 440mg 19% Total Carbohydrate 28g 10% Dietary Fiber 4g 13% Total Sugars 8g Protein 6g 12% Vitamin C 34mg 38% Calcium 213mg 16% Iron 2mg 9% Potassium 706mg 15% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.