Go Back

Butternut Squash and Spinach Lasagna

A creamy, cozy, and comforting lasagna layered with roasted butternut squash, sautéed spinach, rich ricotta, mozzarella, and smooth béchamel for the perfect fall-to-winter vegetarian meal.
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 40 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dinner, Main Course
Cuisine: American, Fall
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Roasted Butternut Squash
  • 3 cups butternut squash cubed
  • 2 tbsp olive oil
  • salt and pepper to taste
  • 0.5 tsp garlic powder
  • 0.25 tsp nutmeg optional
Spinach Ricotta Layer
  • 3 cups spinach fresh or 1.5 cups frozen
  • 1.5 cups ricotta
  • 0.5 cup parmesan grated
  • 1 egg
  • 1 tsp Italian seasoning
  • 1 tsp salt
  • 0.5 tsp pepper
Béchamel Sauce
  • 4 tbsp butter
  • 0.25 cup all-purpose flour
  • 3 cups milk
  • 0.25 tsp nutmeg
  • salt and pepper to taste
Noodles & Cheese
  • 12 lasagna noodles regular or no-boil
  • 2 cups mozzarella shredded
  • parmesan for topping

Equipment

  • Baking dish
  • Saucepan
  • Mixing bowls
  • Skillet

Method
 

  1. Preheat oven to 425°F (220°C). Toss squash with olive oil, salt, pepper, garlic powder, and nutmeg. Roast 20–25 minutes, then mash into a purée.
  2. Sauté spinach until wilted, then chop and mix with ricotta, parmesan, egg, Italian seasoning, salt, and pepper.
  3. Prepare béchamel by melting butter, whisking in flour, then slowly adding milk. Cook until thickened and season with nutmeg, salt, and pepper.
  4. Assemble lasagna in a baking dish with layers of béchamel, noodles, squash, spinach ricotta, mozzarella, and repeat.
  5. Bake at 375°F (190°C) for 35–40 minutes until golden and bubbly.
  6. Let rest 10 minutes before slicing and serving.

Notes

Add chopped sage to the squash layer for deeper fall flavor.