SQUASH LASAGNA WITH SPINACH

Squash Lasagna with Spinach image

You can roast the squash and prepare the bechamel and filling (omitting the egg) up to two days before assembling the lasagna; let each cool before refrigerating in separate containers. Stir the egg into the filling just before using.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Time 2h

Number Of Ingredients 21

Ingredients

1 small kabocha squash (3 1/4 pounds), quartered, seeded, peeled, and cut into 1/2-inch wedges
3 tablespoons unsalted butter, cut into small pieces
Coarse salt and freshly ground pepper
4 tablespoons unsalted butter
1 small onion, minced (1/2 cup)
Pinch of freshly grated nutmeg
Coarse salt
1 tablespoon Dijon mustard
1/4 cup dry white wine, such as Sauvignon Blanc
1/3 cup all-purpose flour
4 cups whole milk, plus more if necessary
1 1/2 cups fresh ricotta
2 cups coarsely grated Gruyere (10 ounces)
2/3 cup finely grated Parmesan (1 1/2 ounces)
Coarse salt and freshly ground pepper
Pinch of freshly grated nutmeg
1 large egg
1 pound lasagna noodles (12 sheets)
Coarse salt
Extra-virgin olive oil, for baking sheet
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed well to remove excess liquid (1 1/4 cups packed)

Steps:

Squash: Preheat oven to 400 degrees. Arrange squash in a single layer on 2 rimmed baking sheets. Dot with butter and season with salt and pepper. Roast 5 minutes. Flip squash, coating in butter, and roast 10 minutes more. Flip again and roast until tender, about 2 minutes more. Remove from oven. Reduce oven temperature to 375 degrees.
Bechamel: Meanwhile, melt butter in a medium saucepan over medium-high. Add onion, nutmeg, and 2 teaspoons salt. Cook, stirring occasionally, until onion is translucent, about 3 minutes. Stir in mustard, then wine. Boil 1 minute. Stir in flour and cook, stirring constantly, 30 seconds. Gradually whisk in milk and bring to a boil, whisking constantly. Reduce to a simmer; cook 3 minutes. (You should have 4 cups; add more milk if necessary.)
Filling: Stir together ricotta, 1 1/2 cups Gruyere, and Parmesan. Season with salt, pepper, and nutmeg. Stir in egg.
Lasagna: Cook noodles in a large pot of generously salted boiling water, gently stirring occasionally, until almost al dente, about 6 minutes (or according to package instructions). Drain. Rinse under cold water and lay noodles flat on a lightly oiled baking sheet to drain. (Do not let them touch.)
Spread 1 cup bechamel in the bottom of a 9-by-13-inch baking dish. Arrange 4 noodles on top. Dot with one-third of filling. Top with half of squash, then spinach. Spread 1 cup bechamel over spinach. Top with 4 more noodles, one-third of filling, remaining squash, 1 cup bechamel, and layer of remaining 4 noodles. Finish with remaining filling and bechamel. Sprinkle with remaining 1/2 cup Gruyere.
Cover lasagna with parchment-lined foil and bake until heated through and bubbling at edges, 35 to 40 minutes. Turn oven to broil, remove foil, and broil until golden brown in spots and bubbling, 2 to 5 minutes. Let cool 20 minutes before serving.