This Roasted Butternut Squash & Spinach Lasagna is a cozy and colorful dish that combines layers of creamy cheese with sweet squash and fresh spinach. Yum!
Making lasagna can sound tricky, but this one’s a breeze! I love how the squash adds a touch of sweetness, making it a hit even with picky eaters. Who knew veggies could taste this good? 😄
Key Ingredients & Substitutions
Butternut Squash: This is the star of the dish! It’s sweet and creamy when roasted. If you can’t find it, feel free to swap in sweet potatoes or pumpkin for similar flavor and texture.
Ricotta Cheese: This adds creaminess and richness to the lasagna. If you’re looking for a lighter option, cottage cheese works well, or you can skip it and use a mix of yogurt and cream cheese.
Spinach: Fresh spinach adds a nice pop of green, but frozen spinach can be a handy substitute. Just be sure to squeeze out any excess water!
Béchamel Sauce: This creamy sauce ties everything together. If you’re short on time, you can use store-bought white sauce. Homemade is always nicer, though, and it’s pretty simple to make!
How Do I Perfectly Roast the Butternut Squash?
Roasting the butternut squash brings out its natural sweetness and creates a wonderful texture. Here’s how to do it:
- Preheat your oven to 400°F (200°C).
- Cut the squash into even 1/2 inch cubes. This helps them roast evenly.
- Toss the cubes with olive oil, salt, and pepper. Don’t skimp on the oil—it helps caramelize the squash!
- Spread the cubes out on a baking sheet in a single layer to avoid steaming.
- Roast for about 25-30 minutes or until they’re tender and slightly browned. Keep an eye on them; you want that golden edge!
I love letting the squash cool a bit after roasting before adding it to the lasagna. It helps keep those layers distinct and delicious! Enjoy creating this colorful dish!
Roasted Butternut Squash & Spinach Lasagna
Ingredients You’ll Need:
For the Lasagna:
- 1 medium butternut squash (about 2-3 pounds), peeled, seeded, and cut into 1/2 inch cubes
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 9-12 no-boil lasagna noodles
- 1 (15-ounce) container ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese, divided
- 3 cups fresh spinach leaves (or frozen, thawed and squeezed dry)
- 2 cloves garlic, minced
- 1/2 teaspoon dried nutmeg
- 1 large egg
- 2 cups béchamel sauce (white sauce made from butter, flour, and milk)
How Much Time Will You Need?
You’ll need about 15 minutes for prep and 1 hour to bake, plus some resting time. So, plan for a total of around 1 hour and 15 minutes to bring this warm and hearty lasagna to the table!
Step-by-Step Instructions:
1. Roast the Butternut Squash:
Start by preheating your oven to 400°F (200°C). Toss the butternut squash cubes with the olive oil, salt, and black pepper. Spread them out on a baking sheet in a single layer and roast for about 25-30 minutes, or until they become tender and caramelized. After baking, set the squash aside to cool.
2. Prepare the Spinach:
In a skillet over medium heat, heat a little olive oil and sauté the spinach along with the minced garlic until wilted, if you’re using fresh spinach. Season it with salt, pepper, and a pinch of nutmeg. Once it’s cooled slightly, remove it from the heat.
3. Make the Cheese Mixture:
In a mixing bowl, combine the ricotta cheese, egg, half of the Parmesan cheese, half of the mozzarella cheese, sautéed spinach, and some salt and pepper. Mix everything together until well combined.
4. Whip Up the Béchamel Sauce:
For the béchamel sauce, melt 3 tablespoons of butter in a saucepan over medium heat. Stir in 3 tablespoons of flour for about a minute. Gradually whisk in 2 cups of milk and cook while stirring until the mixture thickens. Season it with salt, pepper, and a pinch of nutmeg, then remove from the heat.
5. Assemble the Lasagna:
Now, lower the oven temperature to 375°F (190°C). Spread a thin layer of the béchamel sauce across the bottom of a 9×13 inch baking dish. Layer 3-4 no-boil lasagna noodles over this sauce. Next, spread half of the ricotta-spinach mixture over the noodles, followed by a layer of roasted butternut squash. Drizzle some béchamel sauce over the squash. Repeat this process for another layer with more noodles, the remaining ricotta mixture, more squash, and béchamel sauce. Finally, top with the last layer of noodles and the remaining béchamel sauce, sprinkling the rest of the mozzarella and Parmesan cheese on top.
6. Bake the Lasagna:
Cover the lasagna with foil and bake it in the oven for 30 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
7. Rest and Serve:
Once baked, let the lasagna rest for about 10 minutes before slicing it. Serve warm and garnish with fresh herbs if desired!
Enjoy a warm, creamy, and flavorful slice of this comforting roasted butternut squash and spinach lasagna! It’s a delightful way to enjoy healthy ingredients!
Can I Use Other Types of Squash?
Absolutely! If butternut squash isn’t available, you can substitute it with acorn squash or even pumpkin. Each will add its own unique flavor, but the texture will remain delightful!
Can I Make This Recipe Vegetarian?
This recipe is already vegetarian-friendly, but if you want to make it vegan, you can use tofu or cashew cheese instead of ricotta, and substitute the egg with a flaxseed meal or commercial egg replacer. Just make sure to adjust the béchamel sauce using almond milk and vegan butter!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, simply warm it in the oven at 350°F (175°C) until heated through, or pop it in the microwave for a quick option!
Can I Freeze the Lasagna?
Yes, this lasagna freezes beautifully! Just make sure to let it cool completely before wrapping tightly in plastic wrap and aluminum foil. It can be stored in the freezer for up to 2-3 months. Thaw overnight in the fridge before baking it from frozen at 375°F (190°C) until heated through.
