Vegetable Lasagna with Butternut Squash Noodles

Ingredients

• butternut squash, peeled and thinly slice d
• ground nutmeg
• tablespoon sbutter
• leek, thinly slice d
• 1/2 cup sbaby spinach leaves
• 1/2 cup whole milk
• 1/3 cup grated Parmesan cheese
• tablespoon srice flour
• tablespoon balsamic vinegar
• teaspoon Worcestershire sauce
• teaspoon onion powder
• ground black pepper to taste
• cup sricotta cheese
• tablespoon sbutter
• tablespoon sall-purpose flour
• cup smilk
• teaspoon salt
• 1/8 teaspoon freshly grated nutmeg

Instructions

1. Preheat oven to 425 degrees F (220 degrees C). Line 2 baking sheets with parchment paper.
2. Arrange butternut squash slices on the baking sheets. Sprinkle 1 pinch nutmeg on top.
3. Bake in the preheated oven until pliable but not mushy, about 5 minutes per side.
4. Melt 2 tablespoons butter in a large saucepan over medium heat. Add leek and spinach; cook and stir until wilted, about 5 minutes.
5. Stir 1/2 cup milk, Parmesan cheese, rice flour, balsamic vinegar, Worcestershire sauce, onion powder, and black pepper into the saucepan until combined and slightly thickened, about 5 minutes.
6. Arrange half of the butternut squash in the bottom of an 8 1/2x11 inch casserole dish. Layer leek mixture and ricotta cheese on top. Arrange remaining butternut squash on top.
7. Bake lasagna in the preheated oven until golden, about 40 minutes.
8. Melt 3 tablespoons butter in a large saucepan over medium heat. Stir in flour until a golden paste forms, 5 to 10 minutes. Increase heat to medium high; slowly whisk in 2 cups milk until thickened and bubbling. Reduce heat to medium low and simmer sauce until smooth, 10 to 20 minutes.
9. Season sauce with salt and 1/8 teaspoon nutmeg. Pour over lasagna.