Servings: 8
Prep time: 15 minutes
Total time: 1 hour 15 minutes
Ingredients
for the lasagna:
1 (3-pound|1361-gram) kabocha squash, peeled and cut into ½-inch pieces
3 tablespoons olive oil
kosher salt and freshly ground black pepper, to taste
1 pound|454 grams dried lasagna sheets
1 ½ pounds|680 grams baby spinach
1 cup grated pecorino romano
½ cup shredded mozzarella cheese
Videos by VICE
for the mornay:
12 tablespoons|1 ½ sticks unsalted butter
1 cup all-purpose flour
4 cups|946 ml whole milk
¾ cup shredded mozzarella cheese
kosher salt and freshly ground black pepper, to taste
Directions
- Heat the oven to 425°F. Toss with 2 tablespoons of the olive oil and salt and cook until golden and soft, 30 minutes. Set aside to cool.
- Bring a large pot of generously salted water to a boil. Add the lasagna sheets and cook until al dente, 6 minutes. Drain, then cool under cold running water. Toss with the remaining tablespoon of olive oil and set aside.
- Heat the butter in a large saucepan over medium. Working in batches, add the spinach and cook until wilted, about 5 minutes. Season with salt, then cool completely. Drain, squeezing out any liquid, and set the spinach aside.
- Make the mornay: Melt the butter in a 4-quart saucepan over medium. Add the flour and cook for 2 to 3 minutes, then slowly whisk in the milk. Stir in the cheese until melted then season with salt and pepper. You should have 4 cups. Keep warm.
- Assemble the lasagna: Place 3 pieces of lasagna in the bottom of a 9-inch-by-13-inch baking dish. Top with ⅓ of the squash and spinach, and sprinkle with ⅓ cup of the pecorino. Grind some black pepper over the top and spread about 1 cup of mornay over it all. Top with another 3 pieces of lasagna and repeat until you have used all of the squash and spinach. Finish with another 3 pieces of lasagna and the remaining cup of mornay. Sprinkle with the mozzarella cheese and bake until the cheese is golden and bubbling, about 30 minutes.
Get recipes like this and more in the Munchies Recipes newsletter. Sign up here.
