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Butternut Squash Lasagna Rolls with Green Béchamel Sauce

Quick, glamorous, from- scratch vegetarian lasagna? Yes, please! Note: You'll need 1 full recipe (3 cups) of Béchamel Sauce.
Servings 9 people

Ingredients

  • 1 medium butternut squash peeled, seeded, and diced into 1⁄2-inch cubes (about 4 cups)
  • 2 tablespoons olive oil
  • Kosher salt
  • 9 gluten-free brown-rice lasagna noodles
  • 15 ounces whole-milk ricotta
  • 1 egg
  • Pinch of nutmeg
  • 1/4 teaspoon lemon zest
  • 1/2 cup finely grated Parmigiano- Reggiano cheese
  • 1 cup plus 2 tablespoons coarsely grated fontina cheese
  • 1-1/2 cups Béchamel Sauce see below

FOR THE GREEN BÉCHAMEL SAUCE:

  • 1 tablespoon unsalted butter
  • 3 tablespoons roughly chopped fresh sage leaves
  • 1 cup firmly packed baby spinach
  • 1-1/2 cups Béchamel Sauce see below
  • 1 recipe Pine Nut Gremolata see below Kosher salt

Instructions

  1. Preheat the oven to 450oF. Line a baking sheet with parchment paper.
  2. On the prepared baking sheet, toss the butternut squash with the olive oil and 1 teaspoon salt. Roast, stirring halfway through cooking, until tender and browned in some places, 20 to 25 minutes. Set aside.
  3. Turn down the oven to 375oF. Bring a large pot of well-salted water to a boil. Have ready a bowl of ice water. Cook the noodles for 6 minutes, then plunge into the ice water. Drain, place in one layer on a baking sheet, and cover with a damp towel until needed.
  4. In a bowl, mix together the butternut squash, ricotta, egg, nutmeg, lemon zest, and Parmigiano-Reggiano until combined. Season with 1-1/4 teaspoons salt.

  5. Spread 1/4 cup of the squash mixture on each lasagna noodle, leaving a 1-inch border on both ends, then sprinkle each noodle with 2 tablespoons of the fontina.

  6. Spread 1⁄2 cup béchamel on the bottom of a 9-inch square baking
dish or cake pan. Roll up each noodle lengthwise and place it seam side down into the dish. Drizzle 1 cup béchamel over the rolls, cover loosely with foil, and bake until bubbling and brown, about 40 minutes. Turn on the broiler and broil for 3 minutes. Let rest for 5 minutes.
  7. Make the green béchamel sauce: In a small sauté pan, melt the butter with the sage over medium-high heat.
Add the spinach and cook, stirring constantly, until the spinach is wilted and soft, 1 to 2 minutes. In a blender, puree the spinach mixture with the béchamel sauce. Gently reheat the sauce just prior to serving and season to taste with salt.
  8. Place a few spoonfuls of green béchamel on each dinner plate. Top with a lasagna roll, sprinkle with gremolata, and serve.