Ingredients
- olive oil
- 1 ½ large onions, peeled and thinly sliced
- 2 ½ pound butternut squash, peeled seeded and sliced in 1/8 inch crescents
- 1 large bunch of sage leaves, half left whole and half chopped
- 4 garlic cloves, peeled and sliced
- 1 pound fresh spinach
- generous grating of nutmeg
- sea salt and freshly ground black pepper
- 1 pound dried lasagna noodles
- 2 4-ounce balls of mozzarella, sliced
- for the béchamel sauce:
- 1 stick unsalted butter
- 3 cups milk
- ¾ cup grated Parmesan, plus ½ extra for sprinkling between layers
- (We made the full béchamel recipe, even though we were making a smaller pan of lasagna, so ours is heavy on the sauce)
View Full Recipe at Food Is My Love Lanugage
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