Vegetable Lasagna afterward Butternut Squash Noodles

This healthy financial credit of lasagna replaces pasta noodles once sheets of butternut squash then tops it off subsequently a creamy bechamel sauce.

The ingredient of Vegetable Lasagna afterward Butternut Squash Noodles

1. 1 butternut squash, peeled and thinly sliced
2. ground nutmeg
3. 2 tablespoons butter
4. 1 leek, thinly sliced
5. 2u2009u00bd cups baby spinach leaves
6. u00bd cup total milk
7. u2153 cup grated Parmesan cheese
8. 2 tablespoons rice flour
9. 1 tablespoon balsamic vinegar
10. 1 teaspoon Worcestershire sauce
11. 1 teaspoon onion powder
12. auditorium showground black pepper to taste
13. 2 cups ricotta cheese
14. 3 tablespoons butter
15. 2 tablespoons all-purpose flour
16. 2 cups milk
17. 1 teaspoon salt
18. u215b teaspoon freshly grated nutmeg

The instruction how to make Vegetable Lasagna afterward Butternut Squash Noodles

1. Preheat oven to 425 degrees F (220 degrees C). Line 2 baking sheets as soon as parchment paper.
2. Arrange butternut squash slices more or less the baking sheets. Sprinkle 1 pinch nutmeg re top.
3. Bake in the preheated oven until pliable but not mushy, approximately 5 minutes per side.
4. Melt 2 tablespoons butter in a large saucepan over medium heat. mount up leek and spinach; cook and stir until wilted, just about 5 minutes.
5. shake up 1/2 cup milk, Parmesan cheese, rice flour, balsamic vinegar, Worcestershire sauce, onion powder, and black pepper into the saucepan until entire sum and slightly thickened, roughly more or less 5 minutes.
6. Arrange half of the butternut squash in the bottom of an 8-1/2x11-inch casserole dish. Layer leek merger and ricotta cheese in relation to top. Arrange remaining butternut squash regarding top.
7. Bake lasagna in the preheated oven until golden, just about 40 minutes.
8. Melt 3 tablespoons butter in a large saucepan on top of higher than medium heat. disturb in flour until a golden glue gum forms, 5 to 10 minutes. growth heat to medium-high; slowly advocate in 2 cups milk until thickened and bubbling. Reduce heat to medium-low and simmer sauce until smooth, 10 to 20 minutes.
9. Season sauce subsequently salt and 1/8 teaspoon nutmeg. Pour more than lasagna.

Nutritions of Vegetable Lasagna afterward Butternut Squash Noodles

calories: 214.8 calories
carbohydrateContent: 27.8 g
cholesterolContent: 28.4 mg
fatContent: 10.2 g
fiberContent: 3.5 g
proteinContent: 6 g
saturatedFatContent: 6.3 g
servingSize:
sodiumContent: 440 mg
sugarContent: 7.9 g
transFatContent:
unsaturatedFatContent: