Roasted Butternut Squash Lasagna with Spinach Recipe
This Roasted Butternut Squash Lasagna with Spinach is a comforting and healthier take on classic lasagna, featuring roasted butternut squash planks layered with sautéed spinach, a creamy herbed ricotta and mozzarella cheese blend, and a smooth plant-based white sauce. Infused with warm fall flavors like rosemary, sage, and nutmeg, this dish makes a perfect cozy family dinner that balances indulgence with wholesome ingredients.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Squash and Vegetables
- 1 butternut squash (about 3 pounds)
- 2 tablespoons olive oil
- 1 teaspoon kosher salt – divided
- 1 teaspoon ground black pepper – divided
- 2 cloves garlic – peeled and minced
- 5 ounces fresh spinach – washed
White Sauce (Béchamel)
- ¼ cup butter (unsalted or salted)
- ¼ cup whole wheat white flour (or white all-purpose flour, or gluten-free all-purpose flour)
- 1 ½ cups plant-based milk (plain, unsweetened almond milk recommended)
- ¼ teaspoon ground nutmeg
- 1 bay leaf
Cheese Filling
- 16 ounces part-skim ricotta cheese
- 1 tablespoon freshly grated lemon zest
- 1 cup shredded mozzarella cheese
- ¾ cup grated Parmesan cheese
- 2 teaspoons fresh sage leaves – minced
- 1 tablespoon fresh rosemary – minced
- Salt and black pepper to taste
Assembly
- 10–12 no-cook lasagna noodles (alternatively, no-boil noodles, lentil noodles, or whole wheat noodles that are pre-boiled)
Instructions
- Cut and roast the squash: Preheat the oven to 425°F (220°C) and spray a baking sheet with cooking spray or line it with parchment paper. Peel the butternut squash, cut off the ends, remove the seeds, and slice it into ¼-inch thick planks. Lay the slices on the baking sheet, drizzle with 1 tablespoon olive oil, sprinkle with ½ teaspoon kosher salt and ½ teaspoon black pepper, and roast for 15 minutes. Remove from the oven and let cool slightly.
- Sauté the spinach: Heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Add the minced garlic and cook for 1–2 minutes until fragrant. Add the fresh spinach and cook until wilted, about 2–3 minutes. Remove from heat and set aside.
- Make the creamy white sauce: In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute to form a roux. Gradually add the plant-based milk in ½ cup increments, whisking constantly to avoid lumps. Add the nutmeg and bay leaf. Simmer on low heat for 3–5 minutes until the sauce thickens. Remove the bay leaf before assembling.
- Prepare the ricotta filling: In a medium bowl, combine the ricotta cheese, lemon zest, minced sage, minced rosemary, Parmesan, mozzarella, and salt and pepper to taste. Mix well until evenly combined.
- Assemble the lasagna: Reduce oven temperature to 400°F (200°C). Spray a 9×13-inch baking dish with cooking spray. Spread a thin layer of the creamy white sauce on the bottom of the dish. Layer with lasagna noodles, roasted butternut squash slices, sautéed spinach, and a layer of the ricotta mixture. Pour half of the remaining white sauce over the assembled layers. Repeat the layering: noodles, squash, spinach, ricotta mixture, and pour the remaining white sauce. Finish with a final layer of noodles, the rest of the white sauce, the last portion of cooked spinach, and a sprinkle of Parmesan cheese on top.
- Bake the lasagna: Place the dish on the middle rack of the oven and bake uncovered for 35 minutes, until the top is golden brown and bubbly.
- Cool and serve: Remove the lasagna from the oven and let it cool for at least 30 minutes before slicing and serving. This resting time helps the layers set for clean slices.
Notes
- Choose a butternut squash with a longer neck for easier slicing into planks for layering.
- No-boil lasagna noodles, lentil noodles, or whole wheat noodles can be used; if using whole wheat noodles, pre-boil before assembling.
- Bake the lasagna uncovered to achieve a golden brown, bubbly top and edges.
- Cooling the lasagna for at least 30 minutes before serving makes slicing easier and neater.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in the microwave.
- For freezing, cool completely, transfer to a freezer-safe container, and freeze for up to 30 days. Defrost overnight in the fridge before reheating.
