Description
This creamy, comforting butternut squash and spinach lasagna is a delightful twist on the classic. Layers of tender pasta, roasted squash, fresh spinach, and a rich béchamel sauce create a hearty, flavorful dish perfect for fall.
Ingredients
Scale
- 1 large butternut squash (about 2 lbs), peeled, seeded, and cut into 1/2-inch cubes
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1 tablespoon unsalted butter
- 2 cloves garlic, minced
- 1 shallot, finely chopped
- 8 oz fresh spinach
- 1/4 teaspoon nutmeg
- 1/2 cup heavy cream
- 1/2 cup vegetable or chicken broth
- 2 cups whole milk
- 3 tablespoons all-purpose flour
- 3 tablespoons unsalted butter (for béchamel)
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup ricotta cheese
- 9 lasagna noodles (no-boil or regular, cooked if needed)
- Fresh sage leaves (for garnish, optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the butternut squash cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, until tender and lightly caramelized. Set aside.
- In a large skillet, melt 1 tablespoon butter over medium heat. Add the garlic and shallot, cooking until fragrant, about 2 minutes.
- Add the fresh spinach and cook until wilted, about 3-4 minutes. Season with nutmeg, salt, and pepper. Transfer to a bowl and set aside.
- In the same skillet (or a saucepan), make the béchamel: Melt 3 tablespoons butter over medium heat. Whisk in the flour and cook for 1-2 minutes until golden. Gradually whisk in the milk, cream, and broth. Bring to a simmer, stirring constantly until thickened, about 5 minutes. Stir in 1/2 cup Parmesan cheese and season with salt and pepper.
- Reduce the oven temperature to 375°F (190°C).
- Assemble the lasagna: Spread a thin layer of béchamel on the bottom of a 9×13-inch baking dish. Layer 3 lasagna noodles, then half of the butternut squash, half of the spinach mixture, dollops of ricotta, and a third of the remaining béchamel. Sprinkle with mozzarella.
- Repeat with another layer: noodles, remaining squash, remaining spinach, remaining ricotta, and another third of béchamel and mozzarella.
- Top with the final layer of noodles, remaining béchamel, remaining Parmesan, and mozzarella.
- Cover with foil and bake for 25 minutes. Remove foil and bake for another 15-20 minutes, until bubbly and golden.
- Let rest for 10 minutes before slicing. Garnish with fresh sage if desired.
Notes
For a quicker version, use pre-cubed butternut squash from the store. No-boil noodles work perfectly; just ensure enough béchamel to soften them. You can substitute kale for spinach if desired.
Nutrition
- Calories: 450
- Sugar: 8g
- Fat: 24g
- Carbohydrates: 42g
- Protein: 18g