20 January, 2015
Butternut Squash, Spinach, and Mushroom Lasagna with Fontina [Recipe]
On Sundays, I like to cook comfort food that ends the week right. It’s also a good day to try out a more time-consuming recipe, because I’m not rushing around like a mad woman when I get home from work.
With lasagna on the mind, I jazzed it up with some of my favorite vegetables – butternut squash, spinach, and mushrooms. (Ok, I guess mushrooms are fungi.) By topping with creamy fontina cheese sauce, I think I created a lasagna worthy of the Sunday night meal, perfect for a rainy day stuck indoors listening to Tom watch football.
- 1 lb. lasagna sheets
- 1 butternut squash, peeled and cubed
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 4 cloves garlic, minced
- 8 oz. white mushrooms, sliced
- 8 oz. fresh spinach
- 4 Tbsp. butter (1/2 stick)
- 1 Tbsp. flour
- 3/4 c. milk
- 8 oz. fontina cheese, shredded
- 1/2 c grated. parmesan cheese, divided
- 8 oz. mozzarella cheese, shredded
- Preheat oven to 375 degrees.
- Bring a large pot of salted water to a boil. Cook lasagna sheets according to package directions. Drain and set aside.
- Meanwhile, cook butternut squash in a large pot on medium heat with 1 Tbsp. olive oil, salt, and pepper. After a few minutes, when squash starts to cook, add 1/2 cup water and let squash cook until soft. Once cooked, add to a food processor and puree.
- Cook garlic and mushrooms in 1 Tbsp olive oil until mushrooms start to cook through. Add spinach and toss until spinach begins to wilt.
- Prepare the sauce: In a small saucepan, melt butter on low heat. Whisk in flour. Slowly add milk and whisk to remove any lumps. Allow sauce to thicken over low heat, stirring often (about 5 minutes) - be careful not to boil. Remove from heat and stir in fontina cheese and half of the parmesan. Whisk until smoothy and creamy.
- Layer the lasagna: On the bottom of a large baking dish, pour half the cheese sauce, and line bottom of the pan with one layer of lasagna sheets. Top with 1/3 of the butternut squash puree, 1/3 of the vegetable mixture, and 1/3 of the mozzarella cheese. Top with another layer of lasagna sheets and repeat 2 more times, finishing with a final layer of lasagna sheets. Pour remaining cheese sauce over the top layer, and finish with remaining parmesan.
- Cover tightly with foil and bake for 45 minutes. Let stand for 15 minutes before serving.