- Level
- very easy
Ingredients
- 12
- Lasagna noodles
- 2 tbsp
- Canola oil
- 30 ml
- 1
- Yellow onion
- Peeled and chopped
- 4 cups
- Butternut squash
- 1 L
- Salt and pepper
- To taste
- 4 cups
- Béchamel sauce
- 1 L
- 1 bag
- Frozen spinach
- 500 g
- 2 cups
- Mozzarella cheese
- 300 g
Preparation
- Step 1
- Place the rack in the middle of the oven and preheat the oven to 180°C (350°F). Grease a 23 x 33 cm (9 x 13 inch) baking dish.
- Step 2
- Bring a large pot of water to a boil over high heat. Add the lasagna noodles and cook for the number of minutes indicated on the package. Drain and rinse under cold water. Set aside.
- Tip: Use the cooking time to chop the vegetables and move on to step 3.
- Step 3
- In a skillet, heat the oil over medium heat and cook the onions and squash for about 15 minutes, stirring occasionally. Season with salt and pepper.
- Step 4
- In a bowl, mix 500 ml (2 cups) of béchamel sauce with the drained spinach.
- Step 5
- Assemble the lasagna:
- Spread half of the spinach mixture on the bottom of the dish and cover with a layer of 3 lasagna noodles.
- Add half of the squash and 125 ml (½ cup) of mozzarella.
- Spread 125 ml (½ cup) of béchamel sauce (without the spinach) and cover with another layer of noodles.
- Repeat steps 1 to 3 using the remaining half of the vegetables.
- Spread the remaining béchamel sauce and top with the remaining mozzarella.
- Step 6
- Bake for about 45 minutes or until the cheese is golden brown. Let the vegetarian lasagna rest for 15 minutes before serving.
- Tip: Use the cooking time to prepare your side dishes.
Variation
Original article found on the Fondation Olo website.
