Butternut Squash & Spinach Lasagna With Review Of No Boil Noodles Tarifi

Malzemeler

• . For The Tomato Sauce: 3 Tablespoons Olive Oil, 2 Garlic Cloves, Minced, 1 (28 Ounce) Can Crushed Tomatoes, Salt & Pepper To Taste, 1 Teaspoon Dried Oregano, 1/2 Teaspoon Red Pepper Flakes, 2 Tablespoons Finely Chopped Fresh Basil. For The Béchamel Sauce: 5 Tablespoons Of Butter, 1/4 Cup All-Purpose Flour, 2 1/2 Cups Milk, Salt, White Pepper, Nutmeg. Vegetable Filling: 6 Cups Peeled, Diced Butternut Squash, 3 Tablespoons Olive Oil, Salt & Pepper, 4 Cups Baby Spinach Leaves. To Finish: 2 Cups Shredded Mozzarella, 1 1/2 Cups Grated Pecorino Romano Cheese, 1 Box Oven Ready Lasagna Noodles

Hazırlanışı

1. For the tomato sauce, heat the oil in a heavy saucepan over medium heat, and add the garlic. As soon as the garlic begins to sizzle, but before it takes on color, add the tomatoes. Turn the heat to high, and as soon as the sauce begins to bubble, turn back down to medium low. Season with salt and pepper, oregano, and red pepper flakes if you are using them, and the basil. Cook for another minute of two and remove from the heat. For the béchamel sauce, melt the butter in a heavy saucepan over low heat, and once it is completely melted and bubbling, add the flour and mix well with a wooden spoon. Cook for a minute or two until the flour just begins to take on some color. Slowly start adding the milk, whisking continuously to prevent lumps from forming. Continue to simmer until the sauce begins to thicken, stirring often. Season with a pinch of salt, white pepper and nutmeg. Set aside until you are ready to use, by pouring the sauce into a glass bowl and covering with a buttered sheet of plastic wrap. Preheat oven to 400 Degrees F. Toss the squash with the olive oil and season with salt and pepper. Spread the squash onto a baking sheet, and roast until tender, about 30 minutes. Remove the squash from the oven, and mash it with a fork while still warm. To assemble the lasagna, ladle about a cup of tomato sauce over the bottom of a 13 x 9 inch lasagna pan. Place noodles to cover the sauce. Spoon half the squash over the noodles, spreading to cover, then ladle enough of the béchamel to cover well (about half). Sprinkle 1/3 of the cheese of the squash. Place another layer of noodles on top, then pack the fresh spinach on top. Spoon a cup or two of the tomato sauce over the spinach, half the mozzarella, and then top with another layer of noodles. Complete another layer of squash, béchamel, grated cheese, and noodles. Top this last layer with enough tomato sauce to cover well. Sprinkle the top with the remaining mozzarella and pecorino cheese. Cover the dish with foil and bake for 25 minutes. Uncover, and bake until bubble and golden brown, about another 10 to 15 minutes. Let the lasagna rest for 15 minutes before slicing.

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