Roasted Butternut Squash Sauteed Spinach and Caramelized Onion Lasagna


4 cups butternut squash, cut into 1/2″ cubes
16 oz spinach, washed and dried
3 onions, thinly sliced
1 lb lasagna strips (enough for three layers)
12 oz ricotta
3 balls buffalo mozzarella (or about 2-3 cups regular mozzarella)
1/2 cup grated parm (or any other hard cheese, I sometimes use gouda)
chili flake
4 cloves of garlic
1/2 cup basil, julienned
Olive oil

for the beschamel:
1 3/4 pints milk
several sprigs of parsley
1/4 teaspon nutmeg
10 peppercorns
1/2 teaspoon chili flake
1 bay leaf
6 tablespoons butter
1/2 cup flour
2/3 cup grated parm

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