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Roasted Squash and Spinach Lasagna

See full recipe on: Kitchen Daily



Ingredients

5 lb butternut squash, peeled and seeded
1/4 cup olive oil
Salt and pepper
2 1/4 lb spinach, washed
3 tbsp butter
Generous grating of nutmeg
8 to 12 fresh lasagna noodles
4 oz parmesan cheese, grated
For the tomato sauce:
2 x 14 oz cans tomatoes in thick juice
1 large onion, finely chopped
4 garlic cloves, finely chopped
2 tbsp olive oil
4 tsp light brown sugar
For the bechamel sauce:
6 cups whole milk
10 peppercorns
1/2 onion
1 bay leaf
1/2 cup butter
2/3 cup all-purpose flour
Grated nutmeg

Nutrition 8 servings

Per Serving % Daily Value
Calories 713
Fat 37g 57%
Carbs 79g 26%
Protein 22g 45%
Fiber 9g 39%
Cholesterol 92mg 30%
Sodium 504mg 21%
     
Fat
Carbs
Protein

Preparation






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