Butternut Squash Lasagna Pinwheels
- Level: Intermediate
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 750
- Total Fat
- 52
- Saturated Fat
- 27
- Carbohydrates
- 39
- Dietary Fiber
- 2
- Sugar
- 9
- Protein
- 33
- Cholesterol
- 155
- Sodium
- 925
- Total: 1 hr 30 min
- Active: 45 min
Ingredients
1 small butternut squash (about 1 1/2 pounds), peeled, seeded and cut into 1/4-inch pieces (about 4 cups)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
8 ounces pancetta, diced
1 stick (8 tablespoons) unsalted butter, diced
1 large onion, diced
2 tablespoons all-purpose flour
4 cups whole milk
1/8 teaspoon freshly grated nutmeg
5 sage leaves, plus more for serving
4 ounces cream cheese, diced, at room temperature
1 cup grated Parmesan
10 fresh lasagna sheets, each about 5-by-5-inches
1 2/3 cups baby spinach
4 cups shredded whole-milk mozzarella
Directions
- Preheat the oven to 425 degrees F.
- Toss the butternut squash with the olive oil, 1 teaspoon salt and a few grinds of black pepper on a baking sheet. Roast until the squash is tender and golden brown in spots, 25 to 30 minutes.
- Meanwhile, cook the pancetta in a large heavy saucepan over medium heat, stirring occasionally, until golden and crispy, 7 to 8 minutes. Use a slotted spoon to transfer the pancetta to a paper towel-lined plate and set aside. Pour off all but 1 tablespoon of the pancetta fat and return the pan to the stovetop.
- Add the butter to the pan and melt over medium heat. Add the onions, 1 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until softened, 5 to 6 minutes. Sprinkle the flour over the onions and stir until well combined. Slowly pour in 3 1/2 cups of the milk. Stir in the nutmeg and sage and bring to a simmer. Reduce the heat to medium-low and continue to cook, stirring frequently, until the sauce has thickened and coats the back of a spoon, 12 to 15 minutes.
- Add 1/2 cup of the butternut squash plus the remaining 1/2 cup milk to a blender and blend until smooth. Pour the mixture into the pan and bring to a simmer. Add the cream cheese and 1/2 cup Parmesan and stir until melted. Discard the sage leaves.
- Meanwhile, bring a large pot of salted water to a boil. Line a baking sheet with parchment paper. Working with two lasagna sheets at a time, add the pasta to the boiling water and cook until just warmed, 15 to 30 seconds. Transfer to the prepared baking sheet, cover with another piece of parchment paper and repeat with the remaining pasta sheets, making sure to keep the cooked sheets covered.
- Line a baking sheet with parchment paper. Lay one lasagna sheet on a clean countertop and place another sheet next to it with 1/2 inch overlapping and you have a 5-by-10-inch rectangle with the short side facing you. Spread 1/2 cup of the butternut squash sauce over the pasta. Sprinkle with 2 tablespoons pancetta, 1/2 cup mozzarella and 1/3 cup spinach leaves. Starting at the bottom, roll up the pasta into a thick log and place onto a parchment-lined baking sheet seam-side down. Repeat with the remaining pasta sheets (you should have 5 logs total). Refrigerate until the lasagna rolls are firm (this will make slicing them easier), 30 minutes to 1 hour.
- To assemble, pour the remaining sauce into the bottom of a 3-quart baking dish. Slice each log into 3 pieces and place each in the baking dish with the cut side (pinwheel side) facing up. Sprinkle with the remaining 1 cup mozzarella, 1/2 cup Parmesan and the remaining squash. Bake until the cheese is melted and golden brown, the edges of the pasta are beginning to crisp and the sauce is bubbling, 35 to 40 minutes. Let cool for 20 minutes, then garnish with more sage leaves and freshly ground black pepper and serve.