More Great Recipes: Misc. One Dish

Acorn Squash Bechamel Lasagna with Sage Sausage and Spinach


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Member since 2006

Serves 8-10 | Prep Time 60 | Cook Time 75

Ingredients

2 acorn squash
5 T butter
4 T flour
1 t salt
dash white pepper
dash nutmeg
2 C whole milk
12 lasagna noodles
1-1 lb roll sage pork sausage
1 box frozen chopped baby spinach
3/4 C golden raisins
30 oz carton part skim ricotta
2 T maple syrup
cracked black pepper
8 oz shredded part skim mozzarella cheese
2 T chopped pine nuts


Split acorn squash in half; remove seeds. Roast pulp side down in 1 inch of water in a 425F oven for 45 minutes. Cool until able to handle. Spoon pulp out of skin into blender; puree.


Melt butter in small saucepan oven medium low heat. Add flour, salt, white pepper and nutmeg; stir until combined. Add milk, whisking until sauce thickens. Add sauce to blender; mix with squash puree.


Boil lasagna noodles until al dente; drain and lay out on clean dish towels to prevent sticking


Cook sausage and spinach in a large skillet until sausage is browned, spinach is thawed, and moisture cooked off. Drain fat if needed. Add raisins to the spinach sausage mixture.


Assemble lasagna in an 11x8 baking dish (the deeper the better). Spread sauce to cover the bottom of the pan. Lay 3 noodles on top of sauce. Layer 1/3 sausage spinach mixture, 1/3 ricotta, 1/4 mozzarella, and sauce. Repeat twice. Top last layer of noodles with remaining sauce, mozzarella, cracked pepper and pine nuts.


Bake uncovered in a 350F oven for 30-40 minutes, until sauce is bubbly and the top starts to brown. If your pan is not deep, consider placing on a rimmed cookie sheet to catch drips.


Pairs Well With


Notes

The inspiration for this came from a Weight Watcher's recipe that I made for a Thanksgving potluck last year. That recipe was very simple (and not very tasty, either) with just low fat cheese and squash. With the addition of sausage, spinach, ricotta and a bechamel sauce, its a completely different approach to a fall flavored lasagna, that is decidedly NOT weight watcher's friendly. This is my Bakespace Challenge #9 entry.

yummy! I am going to try to make this vegetarian style.. your photo is making me drool. :) Think it would work with firm tofu or fake sausage? :)

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