I love this alternative take on lasagna. It is a perfect fall/winter meal and a favorite of my husband.
1. Cut pumpkin/squash in half. Scoop out seeds and fibers. Line a sheet pan with aluminum foil and place squash cut side down. Bake at 375ºF for 30-45 minutes until tender. coop out flesh and loosely mash. Season with nutmeg and cinnamon.
2. Saute onion until softened in about 1 tbsp EVOO. Add sausage, if using, sage and red pepper flakes and saute until no longer pink, breaking up into small chunks. Add sliced garlic and saute briefly until fragrant. Drain excess fat. Deglaze the pan with white wine and simmer until reduced to a syrupy consistency. Add spinach and wilt, mixing with onion mixture.
3. In a saucepan, melt the butter. When frothy, add the flour and whisk together to combine. Do not brown. Whisk in the milk and simmer gently until thickened to make the bechamel. Add half the gruyere and parmesan cheeses and season with a little nutmeg to taste.
4. To assemble the lasagna, layer the following into a large casserole coated with a thin layer of olive oil:
-Mashed squash mixture (1/2) on the bottom, topped with noodle
-Onion/spinach mixture (1/2) topped with nuts (1/2), bechamel (1/2), then noodle
-Mashed squash (remaining 1/2), topped with noodle
-Remaining onion/spinach mixture and nuts, topped with noodle
-Remaining bechamel topped with sage leaves and remaining gruyere/parm.
5. Bake at 375 until bubbly, 30-45 minutes. Remove from the oven and let sit for 10 minutes to set, then serve with a fresh green salad. Enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (375g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 472 | ||
Calories from Fat: 317 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 35.2g | 47 % | |
Saturated Fat 9.9g | 50 % | |
Monounsaturated Fat 13.2g | ||
Polyunsanturated Fat 7.4g | ||
Cholesterol 60.1mg | 19 % | |
Sodium 492.4mg | 17 % | |
Potassium 776.9mg | 20 % | |
Total Carbohydrate 16.9g | 5 % | |
Dietary Fiber 4.3g | 17 % | |
Sugars, other 12.6g | ||
Protein 23.7g | 34 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 472
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