Print

Creamy Butternut Squash and Spinach Lasagna

A thick, layered slice of butternut squash lasagna featuring bright orange squash, green spinach, and melted, browned cheese topping.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This recipe delivers the ultimate comfort food with layers of roasted squash, creamy ricotta, tender noodles, and rich béchamel sauce. It is a satisfying vegetarian dinner perfect for fall or holiday gatherings.

Ingredients

Scale
  • 2 medium butternut squash, peeled and cubed
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 (15-ounce) container ricotta cheese
  • 1 cup grated Parmesan cheese, plus more for topping
  • 1 large egg
  • 1/4 cup fresh parsley, chopped
  • 1 teaspoon dried oregano
  • 1/4 teaspoon nutmeg
  • 1 (10-ounce) package frozen spinach, thawed and squeezed dry
  • 1 box lasagna noodles (about 9–12 sheets)
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk, warmed
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded Gruyère cheese (optional, for extra richness)

Instructions

  1. Roast the squash: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 to 25 minutes, until tender. Mash about half of the roasted squash until smooth; leave the other half in small chunks for texture.
  2. Cook the noodles: Cook the lasagna noodles according to package directions until al dente. Drain and lay them flat on parchment paper to prevent sticking.
  3. Prepare the ricotta filling: In a medium bowl, combine the ricotta cheese, 1 cup Parmesan cheese, egg, parsley, oregano, nutmeg, salt, and pepper. Stir in the squeezed, dry spinach until mixed well.
  4. Make the béchamel sauce: In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute, stirring constantly. Gradually whisk in the warm milk until the sauce thickens enough to coat the back of a spoon (about 5-7 minutes). Season with salt and pepper. Remove from heat and stir in the mozzarella and Gruyère cheeses until melted.
  5. Assemble the lasagna: Lightly grease a 9×13 inch baking dish. Spread a thin layer of béchamel sauce on the bottom of the dish.
  6. Create the first layer: Arrange a layer of cooked noodles over the sauce. Spread half of the ricotta-spinach mixture over the noodles. Top with half of the mashed and chunked butternut squash. Drizzle with about one-third of the remaining béchamel sauce.
  7. Create the second layer: Add another layer of noodles. Spread the remaining ricotta-spinach mixture, followed by the remaining squash. Drizzle with another third of the béchamel sauce.
  8. Top the lasagna: Place the final layer of noodles on top. Pour the remaining béchamel sauce evenly over the top layer. Sprinkle with extra Parmesan cheese.
  9. Bake: Cover the dish loosely with foil and bake for 25 minutes. Remove the foil and bake for another 10 to 15 minutes, until the top is golden brown and bubbly.
  10. Rest and serve: Let the butternut squash lasagna rest for at least 15 minutes before slicing and serving.

Notes

  • For a gluten-free option, substitute regular lasagna noodles with gluten-free noodles or use thinly sliced, pre-roasted butternut squash sheets instead of pasta layers.
  • You can prepare the entire lasagna, cover it, and refrigerate it up to 24 hours before baking. Add 10-15 minutes to the covered baking time if baking directly from the refrigerator.
  • Roasting the squash brings out its natural sweetness, which balances the savory cheese and spinach.

Nutrition

Find it online: https://www.purecookingjoy.com/butternut-squash-lasagna-recipe-creamy-fall/

0 Shares
Tweet
Pin
Share