Vegetarian Lasagna

I know how to make my traditional lasagna. I have been making it for years, and my husband loves it. My son´s school threw  a Turkey feast before Thanksgiving and in addition to the 30+ turkeys they asked for, they also were in need of someone to bring vegetarian alternatives. Being confident on making lasagna (in opposite to the all american turkey), I signed up for what I thought was easy. I must admit that I have never made this before, and in hindsight this was way more time consuming than the traditional one. But it was surprisingly good!

WHAT YOU NEED (Serves 8)

  • 2 lb butternut squash
  • 1 lb baby spinach
  • 2 tbsp butter
  • 6 lasagna sheets
  • grated parmesan

For the tomato sauce

  • 2 medium onion, finely chopped
  • 1 tbsp canola oil
  • 2 celery stick, finely chopped
  • 2 carrot, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 cans whole, peeled tomatoes
  • ½ tsp sugar

For the bechamel sauce

  • ½ cup all purpose flour
  • 1 stick butter
  • 4 cups milk
  • nutmeg, grated, to taste
  • salt and pepper to taste


Heat oven to 390°F. Cut the butternut squash in half, deseed, peel and then slice it into dices. Roast until tender (this can take up to 40 mins).

The tomato sauce: Cook the onions and garlic in oil for 5 mins, then add the celery and carrot, and cook for 1 min more. Add the tomatoes and sugar, then leave to simmer, uncovered, for at least 1 hour. Stir from time to time. Then season to taste.

For the spinach: Melt butter in a pan and add the spinach. Cook it until it falls together under constant stirring, then transfer it to a colander immersed in a bowl and let it cool off.

For the bechamel sauce: Melt the butter in a pan, take if off the heater and add the flour and wisk it together. Add a small portion of the milk and bring it to bowl. Take the pan away from the heather and add som more milk. Be careful so it doesn`t burn. Continue until all the milk is added and you have a thick, smooth sauce. Season to taste with grated nutmeg, salt and pepper.

Heat oven to 375°F while you assemble the lasagne in a lasagna form. Start with  a layer of pumpkin in the bottom followed by a layer of tomato sauce. Lay lasagna sheets on top of this, cutting them to fit if necessary. Now add a layer of bechamel sauce followed by a layer of spinach. Top with more lasagna sheets, pumpkin, tomato sauce, more lasagne and a final layer of bechamel sauce. Sprinkle the parmesan cheese over the top. Bake for 40 mins, or until the lasagne is golden and bubbling.



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