Description
A refined blend of sweet roasted squash, spinach, and creamy cheese, topped with a golden crust, this Butternut Squash Spinach Lasagna is effortless yet elegant.
Ingredients
Scale
- 1 medium butternut squash (about 2–3 lb), peeled and cut into 1-inch cubes
- 10–12 lasagna sheets (no-boil or pre-cooked to package directions)
- 10 oz fresh spinach, washed and roughly chopped
- 2 cups whole-milk ricotta
- 1 1/4 cups grated mozzarella, divided
- 1/2 cup grated Parmesan
- 3 tbsp unsalted butter, room temperature
- 3 tbsp all-purpose flour
- 3 cups whole milk, warmed
- Pinch of freshly grated nutmeg
- Salt and freshly ground black pepper to taste
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 8–10 fresh sage leaves, finely chopped (or 1 tsp dried thyme)
- 2 tbsp olive oil
- 1/4–1/2 cup breadcrumbs or extra Parmesan for topping
Instructions
- Preheat oven to 425°F (220°C). Toss butternut squash with 1 tbsp olive oil, salt, pepper, and half the chopped sage. Spread on a baking sheet and roast for 25–30 minutes until caramelized.
- Reduce oven to 375°F (190°C). In a skillet, warm 1 tbsp olive oil over medium heat. Sauté onion until translucent, about 4 minutes. Add garlic and remaining sage; cook for 30 seconds.
- Add spinach and wilt briefly, then transfer to a sieve and press out excess liquid.
- Make the béchamel: Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1–2 minutes. Gradually whisk in warm milk until smooth.
- Combine ricotta, half the mozzarella, Parmesan, and wilted spinach in a bowl. Season with salt, pepper, and nutmeg.
- Lightly oil a 9×13-inch baking dish. Layer the ingredients starting with Lasagna sheets, the ricotta-spinach mixture, roasted squash, and béchamel. Repeat twice.
- Finish with pasta and top with remaining béchamel and mozzarella. Optional: sprinkle with breadcrumbs or extra Parmesan.
- Cover loosely with foil and bake for 25 minutes. Remove foil and bake an additional 10–15 minutes or until bubbling and golden. Broil for 1–2 minutes if needed.
- Let the lasagna rest for 10–15 minutes before slicing.
Notes
Serve slices on warm plates for best presentation. Can be made ahead and refrigerated for up to 24 hours before baking.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 50mg