Butternut Squash & Swiss Chard Lasagne With Bechamel Sauce

May 09, 2023May 9, 20230 0
Butternut Squash & Swiss Chard Lasagne with Bechamel Sauce
in Main

Prep

30 min

Cook

40 min

Ready In

1 hr 10 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 large butternut squash
1/4 cup parmesan cheese , freshly grated
1 lb lasagna noodle
1 bunch swiss chard , chopped ( stems and leaves separated )
1 onion , chopped
15 ounces low-fat ricotta cheese
1 tablespoon olive oil ( for squash )
1 tablespoon olive oil ( for saute )
15 leaves sage , fresh , chopped
1 teaspoon paprika , smoked
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon nutmeg , fresh , grated
3 cups low-fat milk
3 tablespoons butter
3 tablespoons flour
2 garlic cloves , minced
2 cups mozzarella cheese

Nutrision Information

Servings Per Recipe
8
Calories
464
Sugar
8g
Fat
17g
This Butternut Squash & Swiss Chard Lasagne with Bechamel Sauce recipe is inspired by the Italian classic. This vegetarian recipe replaces traditional meat with butternut squash and Swiss chard for a colorful, healthy, and tasty twist. The creamy Bechamel sauce binds the layers of eggplant and ricotta cheese beautifully, and the combination of roasted butternut squash, sauteed Swiss chard, and fresh sage leaves give the dish a unique flavor.

Instructions

1.Preheat the oven to 375°F.
2.Peel and cut the butternut squash into small cubes, toss it with 1 tablespoon of olive oil, smoked paprika, chopped sage leaves, salt, and pepper. Roast in the oven for 20-25 minutes or until tender.
3.Cook the lasagna noodles according to the package instructions, drain and set them aside.
4.In a large skillet, heat 1 tablespoon of olive oil over medium heat, add the chopped onion and saute for 4-5 minutes or until it becomes translucence.
5.Add the stems of Swiss chard and saute for another 4-5 minutes.
6.Spread a little bit of Bechamel sauce on the bottom of a 9x13 baking dish, line the noodles and create the first layer of the lasagna.
7.Spoon one-third of the ricotta cheese evenly over the noodles, then top with half of the roasted butternut squash and one-third of the sauteed chard.
8.Repeat the process to create another layer.
9.Add the last layer of noodles and spread the remaining sauce evenly over the top. Sprinkle Mozzarella cheese and grated Parmesan cheese on top.
10.Bake in the oven for 35-40 minutes or until the top is golden brown and the lasagna is heated through.

PROS

This vegetarian lasagna is tasty and satisfying, rich in nutrients, especially vitamins A and C, calcium, and iron.

It also makes a great meal prep dish, saves time and effort.

CONS

Butternut squash can be challenging to prepare, it requires peeling and chopping, which takes time and effort.

The lasagna requires some preparation time.

HEALTH & BENEFITS

This lasagna is packed with vitamins and minerals, especially vitamins A and C, calcium, and iron, thanks to butternut squash and Swiss chard.
The ricotta cheese provides high-quality protein, calcium, and vitamin D.
The Bechamel sauce is made with low-fat milk, which makes it a lighter choice than cream-based sauces.

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