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Creamy Butternut Squash & Spinach Lasagna

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This Creamy Butternut Squash and Spinach Lasagna is a cozy, vegetarian-friendly dish made with layers of roasted butternut squash, creamy béchamel sauce, sautéed spinach, and melty cheese. Perfect for fall and winter meals or holiday gatherings.

Ingredients

  • 1 medium butternut squash, peeled and cubed
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 9 lasagna noodles
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 1/2 teaspoon nutmeg
  • 2 cups fresh spinach
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese

Instructions

  1. Preheat oven to 400°F (200°C). Toss butternut squash cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender. Set aside.
  2. Cook lasagna noodles according to package directions. Drain and set aside.
  3. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually add milk, whisking constantly until smooth. Add nutmeg, salt, and pepper. Cook until thickened to a béchamel sauce consistency.
  4. Sauté spinach in a skillet over medium heat until wilted. Set aside.
  5. In a baking dish, spread a thin layer of béchamel sauce. Layer 3 noodles, half the roasted squash, half the spinach, spoonfuls of ricotta, and some mozzarella. Repeat the layers. Top with final 3 noodles, remaining béchamel, mozzarella, and Parmesan.
  6. Cover with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake another 15 minutes until golden and bubbly.
  7. Let rest 10 minutes before serving.

Notes

  • Use oven-ready lasagna noodles to skip boiling.
  • Blend the roasted butternut squash if you prefer a smoother filling.
  • Can be made ahead and stored in the fridge for up to 2 days before baking.

Nutrition

Find it online: https://yumfamilyrecipes.com/creamy-butternut-squash-spinach-lasagna/