This roasted butternut squash and spinach lasagna is a creamy, cheesy delight! Layers of fresh pasta, sweet squash, and healthy spinach come together for a cozy meal that warms the soul.
I love how this dish makes veggies the star of the show. Plus, the leftovers are just as yummy, perfect for a quick lunch! It’s like a hug on a plate! 😋
Key Ingredients & Substitutions
Butternut Squash: This is the star of the dish! Its natural sweetness adds a lovely flavor. If you’re in a pinch, you can substitute it with pumpkin or acorn squash, both of which give a similar vibe.
Spinach: Fresh spinach is excellent, but frozen spinach works just as well. Just make sure to squeeze out excess moisture. If you want some variety, kale can also make a great substitute!
Ricotta Cheese: This gives the lasagna a creamy texture. If needed, cottage cheese can be used instead, just blend it a bit for smoother consistency. For a dairy-free version, try tofu blended with lemon juice for flavor.
Béchamel Sauce: It’s delicious for the creamy layer of your lasagna. If you’re short on time, store-bought white sauce can be a quick fix, but making your own is worth it for the fresh flavor!
How Do I Make the Béchamel Sauce Without Messing It Up?
Making béchamel can seem tricky, but it’s all about patience! Here’s how to get it creamy every time:
- Start with a medium saucepan on medium heat. Melt butter and gently whisk in flour. Cook for just 1-2 minutes; this helps eliminate the raw flour taste.
- Gradually add milk while whisking constantly, which will help avoid lumps. Stir well for about 6-8 minutes until it thickens.
- Don’t forget to season it with salt, pepper, and nutmeg for that extra flavor kick!
Check the consistency – it should coat the back of a spoon. If it seems too thick, just add a splash of milk to loosen it up.
Roasted Butternut Squash & Spinach Lasagna
Ingredients You’ll Need:
For the Lasagna:
- 1 medium butternut squash (about 3 lbs), peeled, seeded, and cut into 1-inch cubes
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 10-12 no-boil lasagna noodles
- 10 ounces fresh spinach (or frozen spinach, thawed and squeezed dry)
- 3 cups ricotta cheese
- 1 1/2 cups shredded mozzarella cheese, divided
- 1 cup grated Parmesan cheese, divided
- 2 cups béchamel sauce (see below for instructions)
- 1 teaspoon dried sage or 1 tablespoon fresh sage, chopped (optional)
- 2 cloves garlic, minced
- Fresh basil or parsley, chopped, for garnish
For the Béchamel Sauce:
- 4 cups whole milk
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- Pinch of ground nutmeg
- Salt and pepper to taste
How Much Time Will You Need?
This delicious lasagna takes about 1 hour of prep time plus 30-40 minutes of baking time. Make sure to account for a little resting time after baking, so you can slice it perfectly! Total time is around 2 hours including all steps.
Step-by-Step Instructions:
1. Roast the Butternut Squash:
First, preheat your oven to 400°F (200°C). In a large bowl, toss the butternut squash cubes with 1 tablespoon of olive oil, and a sprinkle of salt and pepper. Spread them out on a baking sheet in a single layer. Roast for about 25-30 minutes, or until the squash is tender and slightly caramelized. Remember to flip them halfway through for even cooking. Once done, set them aside to cool.
2. Prepare the Béchamel Sauce:
While the squash is roasting, start on the béchamel sauce. In a medium saucepan over medium heat, melt the butter. Once the butter is melted, whisk in the flour and cook for 1-2 minutes, stirring constantly until it’s lightly golden. Gradually add in the milk, whisking the whole time to avoid lumps. Keep stirring until the sauce thickens (around 6-8 minutes). When thickened, season it with a pinch of salt, pepper, and nutmeg. Set it aside off the heat.
3. Cook the Spinach:
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until it’s fragrant. Add the spinach to the skillet and cook until it’s wilted if fresh, or warmed through if frozen. Add salt, pepper, and sage if you’re using it. Remove from heat and drain any excess moisture.
4. Prepare the Ricotta Mixture:
In a separate bowl, mix the ricotta cheese with half of the grated Parmesan cheese. Add a pinch of salt and pepper, and mix well until combined.
5. Assemble the Lasagna:
Now it’s time to put it all together! Preheat your oven to 375°F (190°C). In a 9×13 inch baking dish, spread a thin layer of the béchamel sauce on the bottom. Lay down noodles over the sauce. Then, spread a third of the ricotta mixture, a third of the roasted butternut squash, a third of the spinach, and a little béchamel sauce. Don’t forget to sprinkle some mozzarella and Parmesan on top! Repeat these layers two more times. For the final layer, use noodles, cover with the rest of the béchamel, and top it with the remaining mozzarella and Parmesan cheese.
6. Bake:
Cover the baking dish tightly with foil and bake in the preheated oven for 30 minutes. After that, remove the foil and bake for another 15-20 minutes until the top is golden and bubbling.
7. Rest and Serve:
Once it’s baked, let the lasagna sit for about 10-15 minutes before slicing. This helps it hold its shape. Garnish with fresh basil or parsley, and enjoy your creamy, cheesy, and delicious roasted butternut squash and spinach lasagna!
Can I Use Different Noodles?
Absolutely! If you prefer, you can use traditional lasagna noodles instead of no-boil noodles. Just make sure to cook them according to the package instructions before layering them in the lasagna.
How to Store Leftover Lasagna?
To store leftovers, cool the lasagna completely, then cover it tightly with plastic wrap or aluminum foil. It can be kept in the refrigerator for about 3-4 days. You can also freeze it for up to 3 months—just make sure to wrap it well to prevent freezer burn.
Can I Make This Lasagna Ahead of Time?
Yes, you can prepare the lasagna up to a day in advance! Assemble it, cover it tightly, and refrigerate. When you’re ready to bake, just add an extra 10-15 minutes to the cooking time if it’s going in cold from the fridge.
What Can I Substitute for Ricotta Cheese?
If you don’t have ricotta on hand, you can use cottage cheese blended until smooth for a similar texture. For a dairy-free option, blended tofu with a little lemon juice or nutritional yeast can work well too!