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Creamy Butternut Squash and Spinach Lasagna with Béchamel Sauce

A tall, layered slice of butternut squash lasagna featuring bright orange squash, green spinach, and creamy white sauce.
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Make this cozy, flavorful vegetarian lasagna featuring layers of roasted butternut squash, spinach, and a rich béchamel sauce. It is perfect for a hearty fall dinner or holiday gathering.

Ingredients

Scale
  • 2 medium butternut squash, peeled and cubed
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 pound lasagna noodles (or thinly sliced squash for noodle-less version)
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 2 cups whole milk, warmed
  • Pinch of nutmeg
  • 15 ounces ricotta cheese
  • 10 ounces frozen spinach, thawed and squeezed dry
  • 1 large egg
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • 1 cup shredded mozzarella cheese
  • 1/4 cup fresh parsley, chopped

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 or lightly process half of the squash until smooth; leave the other half in small chunks.
  2. Cook the noodles: If using pasta, cook the lasagna noodles according to package directions until al dente. Drain and set aside.
  3. Make the béchamel sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for one minute. Gradually whisk in the warm milk until the sauce thickens and coats the back of a spoon. Season with salt, pepper, and nutmeg. Remove from heat.
  4. Prepare the ricotta filling: In a bowl, combine the ricotta cheese, dried spinach, egg, 1/2 cup Parmesan cheese, and chopped parsley. Mix well.
  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. Place a layer of noodles (or squash slices) over the sauce.
  6. Layer the fillings: Spread half of the ricotta-spinach mixture over the noodles. Top with half of the roasted butternut squash (both smooth puree and chunks). Drizzle with some béchamel sauce and sprinkle with a little mozzarella.
  7. Repeat the layers: Add another layer of noodles, the remaining ricotta mixture, the remaining squash, and more béchamel.
  8. Top the lasagna: Finish with a final layer of noodles, the remaining béchamel sauce, the rest of the mozzarella, and a sprinkle of 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 lasagna rest for 10 minutes before slicing and serving. This is a hearty vegetarian meal.

Notes

  • For a noodle-less, gluten-free option, substitute the pasta layers with thin, lengthwise slices of raw butternut squash. You may need to increase the baking time by 10-15 minutes to ensure the raw squash softens completely.
  • You can prepare this entire lasagna ahead of time. Cover it tightly and refrigerate for up to 24 hours before baking. Add 10 minutes to the covered baking time if baking directly from the refrigerator.
  • Roasting the squash concentrates its sweetness, which balances the savory ricotta and spinach filling perfectly.

Nutrition

Find it online: https://cookerycommand.com/butternut-squash-lasagna-recipe/