Name: Squash Lasagna with Spinach
Prep time: 50 min
Total time: 120 min
Ingredients: 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; 4 tablespoons unsalted butter; 1 small onion, minced (½ cup); Pinch of freshly grated nutmeg; Coarse salt; 1 tablespoon Dijon mustard; 0.25 cup dry white wine, such as Sauvignon Blanc; 0.333 cup all-purpose flour; 4 cups whole milk, plus more if necessary; 1.5 cups fresh ricotta; 2 cups coarsely grated Gruyere (10 ounces); 0.667 cup finely grated Parmesan (1 ½ 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 ¼ cups packed)

Squash Lasagna with Spinach

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Martha Stewart Test Kitchen

Updated on June 12, 2017

Prep Time:

50 mins

Total Time:

2 hrs

Servings:

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.