Butternut Squash and Spinach Lasagna
Discover the ultimate comfort food upgrade with this Butternut Squash and Spinach Lasagna, a creamy, veggie-packed twist on the classic Italian favorite. Layers of tender roasted butternut squash, sautéed spinach, and a velvety white sauce come together with a trio of cheeses—ricotta, mozzarella, and parmesan—for a dish that’s as indulgent as it is nutritious. Featuring no-boil or traditional lasagna noodles, this recipe is perfectly adaptable to your preferences and ideal for feeding a crowd. Bursting with warm, earthy flavors and a hint of nutmeg, this lasagna is a show-stopping dinner that brings seasonal ingredients to life. Perfect for cozy family meals, holiday gatherings, or meal prep, this recipe is a true celebration of comfort and flavor.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1 medium (about 2 pounds) butternut squash
- 3 tablespoons olive oil
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 0.5 teaspoon ground nutmeg
- 10 ounces fresh spinach
- 15 ounces ricotta cheese
- 2 cups, shredded mozzarella cheese
- 0.5 cups, grated parmesan cheese
- 0.5 cup milk
- 12 sheets (no-boil or regular, depending on preference) lasagna noodles
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups chicken or vegetable broth
- 2 cloves, minced garlic
Directions
Step 1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 2
Peel and dice the butternut squash into 1-inch cubes. Toss the cubes with 2 tablespoons of olive oil, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Spread them evenly on the baking sheet.
Step 3
Roast the butternut squash in the preheated oven for 20-25 minutes, or until tender. Once done, set aside to cool slightly, then mash into a rough puree.
Step 4
While the squash is roasting, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the fresh spinach and cook until wilted. Remove from heat and set aside.
Step 5
In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Step 6
Whisk in the flour and cook for 1-2 minutes to form a light roux, then slowly add the broth and milk, whisking constantly to prevent lumps. Simmer until the sauce thickens, about 5 minutes. Add 0.5 teaspoon of salt, 0.5 teaspoon of black pepper, and the ground nutmeg. Remove from heat.
Step 7
In a mixing bowl, combine the ricotta cheese, 1 cup of mozzarella cheese, grated parmesan cheese, and wilted spinach. Stir well to incorporate.
Step 8
Reduce the oven temperature to 375°F (190°C). Grease a 9x13-inch baking dish lightly with olive oil or cooking spray.
Step 9
Spread a thin layer of the white sauce on the bottom of the baking dish. Place a layer of lasagna noodles over the sauce.
Step 10
Spread half of the mashed butternut squash over the noodles, followed by one-third of the ricotta mixture, then drizzle with a portion of the white sauce. Repeat these layers: noodles, butternut squash, ricotta mixture, white sauce.
Step 11
For the final layer, add noodles topped with the remaining ricotta mixture and white sauce. Sprinkle the top with the remaining 1 cup of shredded mozzarella cheese.
Step 12
Cover the dish with foil (avoid letting the foil touch the cheese) and bake in the oven for 30 minutes. Then, remove the foil and bake an additional 15 minutes, until the top is golden and bubbly.
Step 13
Let the lasagna rest for 10-15 minutes before slicing and serving. Enjoy!
Nutrition Facts
| Serving size | (3289.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5187.2 |
| Total Fat 199.7g | 0% |
| Saturated Fat 93.3g | 0% |
| Polyunsaturated Fat 5.8g | |
| Cholesterol 556.0mg | 0% |
| Sodium 7898.4mg | 0% |
| Total Carbohydrate 675.1g | 0% |
| Dietary Fiber 61.2g | 0% |
| Total Sugars 54.1g | |
| Protein 226.8g | 0% |
| Vitamin D 89.8IU | 0% |
| Calcium 4722.4mg | 0% |
| Iron 42.2mg | 0% |
| Potassium 4823.6mg | 0% |
Source of Calories