Food & Cooking Recipes Ingredients Pasta and Grains Squash Lasagna with Spinach Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Photo: David Prince Prep Time: 50 mins Total Time: 2 hrs Servings: 12 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. Ingredients Squash 1 small kabocha squash (3 ¼ pounds), quartered, seeded, peeled, and cut into ½-inch wedges 3 tablespoons unsalted butter, cut into small pieces Coarse salt and freshly ground pepper Bechamel 4 tablespoons unsalted butter 1 small onion, minced (½ cup) Pinch of freshly grated nutmeg Coarse salt 1 tablespoon Dijon mustard ¼ cup dry white wine, such as Sauvignon Blanc ⅓ cup all-purpose flour 4 cups whole milk, plus more if necessary Filling 1 ½ cups fresh ricotta 2 cups coarsely grated Gruyere (10 ounces) ⅔ cup finely grated Parmesan (1 ½ ounces) Coarse salt and freshly ground pepper Pinch of freshly grated nutmeg 1 large egg Lasagna 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 ¼ cups packed) Directions 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. Rate it Print