Let me start by saying I’m totally winging this, I wanted to try a veggie lasagna and this is what I came up with. I’ve made it twice and we’ve loved it.. but everyone has their own tried and true lasagna methods so totally bend this to suit you! It’s a rich, filling lasagna with all the dairy, but the great part is modify how you like.. take out the noodles and use the veg in place of them or you can use a red sauce and cut down some of the dairy.. it’s so flexible!
1 butternut squash
1 bunch of fresh spinach, long stems trimmed off
cottage cheese + ricotta blend mixed with an egg and s+p
bechamel sauce ( recipe to follow )
gf lasagna noodles ( pre soaked if using gf )
shredded mozza cheese
I sliced the zucchini thinly with a mandoline and next time I will do the same for the butternut squash to get a unified slice, some of mine were a bit on the thick side and I would prefer thinner next time. Always evolving! I put the zucchini in the lasagna uncooked but I do pre roast the squash slices on a parchment lined baking sheet with olive oil, s+p and a hint of sugar to get them softened. Wilt the spinach quickly in a pan if you like. I also like to drain the cottage cheese and ricotta mixture in a sieve over a bowl to get some of the liquid out before adding it to the lasagna. I’ve found it helps the lasagna set better. Once it’s drained mix in an egg and s+p.
I learned this layering trick a few years ago and I love the balance, I never knew what went where so I love this!
Starting at the bottom of the dish >
thin sauce layer
meat sauce >> in this case a layer of the veg with some bechamel
sprinkle of mozza
sprinkle of mozza
Foil, vent and bake for 30 min at 350. Take the foil off and add mozza, bake uncovered for another 25-30 min, watch for the perfect golden brown!
For this veggie lasagna I added a second layer of all the veg + bechamel sauce + one more noodle layer.
The bechamel I used is from Rosie Daykin’s cookbook Let Me Feed You. Here’s the recipe >
3 cups milk warmed
3 tbsp butter
3 tbsp all purpose flour ( I use Cup for Cup gf )
1 tsp salt
1/2 tsp ground nutmeg
In a large pot over medium heat, melt the butter until it starts to foam. Add the flour and make a roux, whisking constantly until it starts to darken slightly, 1 to 2 minutes. You want to ensure the flour is properly cooked through to avoid a doughy taste to your sauce. Slowly add the warm milk and whisk until smooth. Bring to a boil, then reduce the heat and continue to cook until the sauce has thickened, 3 to 4 minutes. You want the sauce thick enough that it will easily coat the back of a spoon. Add the salt and nutmeg and whisk again.