Creamy Butternut Squash and Spinach Polenta Lasagna Recipe

Butternut squash and spinach polenta lasagna on plate with fork.

Creamy Butternut Squash and Spinach Polenta Lasagna Recipe

Transform ordinary polenta into this flavorful polenta lasagna with layers of creamy butternut squash; spinach béchamel sauce and mozzarella for a satisfying, hearty vegetarian meal.

Course Main Course

Cuisine Italian, North American

Prep Time 1 15

Cook Time 45

Cooling time 2

Servings servings

Calories 393kcal

Author Nadia Fazio

Ingredients

For the polenta

2 cups fine cornmeal flour
2 teaspoon salt
9 cups water
2 tbsp. olive oil

For the butternut squash

1 medium butternut squash
salt to taste
¼ teaspoon nutmeg

For the spinach béchamel sauce

5 cups fresh spinach leaves, loosely packed
¼ cup unsalted butter
¼ cup all-purpose flour
2 cups milk
salt and pepper to taste
½ cup Parmigiano cheese grated

To assemble

2 cups shredded mozzarella cheese

US Customary - Metric

Instructions

Bake the polenta

Preheat oven to 400 degrees F.
Whisk together cornmeal, water, salt and oil in a baking dish. Bake for 1 hour.
Line a sheet pan (16 x 14 inch) with parchment paper, making sure to cover the sides as well, and grease with olive oil.
When the polenta is ready, stir it then spread the hot polenta evenly on the pan. Let cool for a few minutes before transferring to the refrigerator to cool completely, about 2 hours.

Roast the butternut squash

While the polenta is baking, roast the butternut squash at the same time.
Line a baking sheet with parchment paper. Cut the squash in half lengthwise and use a spoon to remove the seeds.
Sprinkle lightly with salt, brush with olive oil and bake, flesh side down, until tender, about an hour or until a knife can be easily inserted in the flesh.
Spoon out the flesh and purée in your food processor. Measure 2 cups and reserve any remaining squash for another use. Add nutmeg and salt and pepper, to taste.

Prepare the spinach béchamel sauce

Melt butter in a small sauce pan on medium heat. Do not allow it to brown.
Whisk in flour until it forms a thick paste. Slowly whisk in milk and stir.
Bring to a boil, stirring constantly, until the mixture thickens. Remove from heat and add a pinch of salt and pepper, to taste. Stir in the grated Parmigiano cheese.
Wilt the spinach with a little water and a pinch of salt in a large skillet.
Transfer to a sieve over a bowl. When cool enough to handle, squeeze out most of the water.
Stir into the béchamel sauce.

Assemble the polenta lasagna and bake.

Grease a 11 x 13 inch casserole dish with olive oil or cooking spray.
Cut the cooled polenta in half. Carefully lift one half and transfer to the casserole dish.
Spread 1 cup of butternut squash over the polenta and layer half the spinach béchamel sauce over the squash. Top with half of the shredded mozzarella.
Repeat with a second layer.
Bake at 400 degrees for 45 minutes. Let sit for 20 minutes before serving.

Notes

Substitutions and Variations

-If you don't have time to prepare your polenta, you may purchased already prepared polenta in a tube form.
-Frozen spinach cubes may be substituted for fresh spinach.

More Tips

When transferring the cooled polenta to the casserole dish, don't worry if it cracks slightly. It will be all covered up with ingredients and will never show!

Make Ahead

-The polenta may be prepared a day ahead, spread thin on a baking sheet and refrigerated until you are ready to assemble the lasagna.
-The spinach béchamel sauce may be prepared a day ahead and refrigerated.

Storage

Keep leftovers refrigerated for up to 3 days. Reheat in the oven before serving.

Nutrition