How to Make Creamy Butternut Squash and Spinach Lasagna

Simple Summary

This comforting Butternut Squash and Spinach Lasagna combines the sweetness of roasted squash with savory spinach and creamy cheese, all layered between tender pasta sheets for a delicious vegetarian main dish.

Recipe Details

• Prep Time: 45 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 2 hours 5 minutes
• Servings: 8
• Difficulty: Intermediate

Ingredients

• 1 medium butternut squash (about 2-3 lbs), peeled, seeded, and cubed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 lb lasagna noodles
• 16 oz fresh spinach
• 3 cloves garlic, minced
• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 4 cups milk
• 1/4 teaspoon nutmeg
• 2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 2 eggs, lightly beaten

Instructions

1. Preheat the oven to 425°F (220°C).

2. Toss cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, until tender and lightly caramelized.

3. Reduce oven temperature to 375°F (190°C).

4. Cook lasagna noodles according to package instructions. Drain and set aside.

5. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add minced garlic and sauté for 1 minute. Add spinach and cook until wilted, about 3-4 minutes. Remove from heat and set aside.

6. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk and bring to a simmer, stirring constantly until thickened. Add nutmeg, salt, and pepper to taste.

7. In a bowl, mix ricotta cheese, 1 cup mozzarella, 1/2 cup Parmesan, and eggs.

8. To assemble the lasagna, spread a thin layer of béchamel sauce in a 9x13 inch baking dish. Layer lasagna noodles, followed by 1/3 of the ricotta mixture, 1/3 of the roasted squash, 1/3 of the spinach, and 1/3 of the remaining béchamel sauce. Repeat layers twice more.

9. Top with remaining mozzarella and Parmesan cheese.

10. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 25 minutes or until cheese is golden and bubbly.

11. Let rest for 10-15 minutes before serving.

Chef's Notes

• For a time-saving shortcut, use pre-cut butternut squash from the grocery store.
• To make this recipe gluten-free, use gluten-free lasagna noodles and substitute the all-purpose flour with a gluten-free flour blend in the béchamel sauce.
• For added flavor, try mixing some fresh sage or thyme into the ricotta cheese mixture.
• This lasagna can be assembled up to 24 hours in advance and refrigerated before baking. If baking from cold, add an extra 10-15 minutes to the covered baking time.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.

Nutritional Info

Per serving (approximate):

• Calories: 450
• Protein: 22g
• Carbohydrates: 50g
• Fat: 20g
• Fiber: 5g
• Vitamin A: 120% DV
• Vitamin C: 25% DV
• Calcium: 40% DV
• Iron: 15% DV

This lasagna is a good source of protein, calcium, and vitamins A and C. The butternut squash provides beta-carotene and fiber, while the spinach adds iron and additional nutrients.

Serving Suggestions

• Serve with a crisp green salad dressed with a light vinaigrette to balance the richness of the lasagna.
• Pair with a glass of chilled Pinot Grigio or a light-bodied red wine like Chianti.
• For a complete meal, offer some crusty garlic bread on the side.
• Garnish each serving with a sprinkle of fresh basil or a few toasted pine nuts for added texture and flavor.
• This lasagna is perfect for autumn dinner parties or as a comforting weekend family meal.