Close up shot of winter squash lasagna in red baking dish.

Winter Squash Lasagna

Author Icon Jasmine Baker Feb 01 2021
Inspired
Serving Time Icon 90 min
Serves Number Icon Serves 4-6

Looking for fresh ways to add winter squash to your table? Add this cold-weather pantry survivor to the menu with this exceptionally delicious Winter Squash Lasagna recipe inspired by the iconic Milk Calendar and developed by foodie Jasmine Baker.

Slices of butternut squash take the place of traditional lasagna noodles, providing flavour and structure to layers of delectable local Ontario cheese, fresh sage and béchamel for the kind of cozy we all crave during the colder months.

Prep 30 min

Cook 1 Hour

Lasagna Ingredients

Béchamel Ingredients

Method

Step 1

Line a baking sheet with parchment paper.
 

Step 2

Roast sliced squash on baking sheets, in 350°F oven for 8-10 minutes. This will allow for some of the moisture to leave the squash. The squash should be softer but still al dente.
 

Step 3

Increase oven to 375°F.
 

Step 4

In a medium saucepan, sauté spinach in canola oil, over medium heat until wilted fully. Remove from heat and allow to cool until you can pick spinach up in your hand and squeeze into balls and squeeze out all excess liquid. Transfer to a cutting board and rough chop the spinach into smaller pieces, add to large mixing bowl.
 

Step 5

Combine chopped, cooked spinach with ricotta, 1/3 cup parmesan cheese, ½ cup 5 Brothers artisan cheese, 1 cup mozzarella, ½ cup Devils Rock blue cheese, cracked egg, chili flakes, salt and pepper in a large bowl. Mix well and set aside.
 

Step 6 

Make Béchamel: Place a medium saucepan over medium heat and melt butter. Add garlic, 4 sprigs of sage and cook until fragrant. Remove garlic and sage, set aside. Whisk in flour and let cook until it looks like sand. Whisk in milk, add nutmeg, salt and pepper, return sage. As soon as it starts to bubble, it will start to thicken. Remove from heat, remove garlic and sage.
 

Step 7

Coat the bottom of your pan with approximately 4 tablespoons of Béchamel, then layer a quarter of your squash, then spoon a quarter of your ricotta mixture on top. Spread the ricotta mixture with the back of your spoon to smooth out evenly and then add 3 – 4 more tablespoons of Béchamel. Repeat until you have four beautiful layers. Finish off with the remaining Béchamel and sprinkle all extra grated cheese. Lay full sprigs or leaves of sage on top in any pattern you like.
 

Step 8

Place baking dish on a baking sheet, and bake until cheese is golden and bubbling, 30 to 35 minutes. Let stand for 20 to 30 minutes before slicing and serving.

Jasmine Baker's photo
Written by

Jasmine Baker

Event Producer + Recipe Developer

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