Butternut Squash Lasagne
Discover the ultimate comfort food with our Butternut Squash Lasagne—a rich, creamy, and cheesy twist on the classic Italian dish. This vegetarian masterpiece layers tender roasted butternut squash with velvety béchamel sauce, ricotta, mozzarella, and Parmesan cheese, creating a perfectly balanced blend of savory and subtly sweet flavors. Featuring a touch of nutmeg for warmth and an optional layer of fresh spinach for added freshness, this lasagne is not only hearty but also brimming with wholesome ingredients. With its golden, bubbly top and irresistibly creamy filling, this recipe is perfect for cozy weeknight dinners or as a show-stopping main course for your next gathering. Ready in just 90 minutes, it’s comfort food elevated—prepared to satisfy and impress!
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Recipe Information
Ingredients
- 4 cups Butternut squash
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 12 sheets Lasagna noodles
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 3 cups Whole milk
- 0.25 teaspoon Nutmeg
- 1.5 cups Ricotta cheese
- 2 cups Shredded mozzarella cheese
- 0.75 cups Grated Parmesan cheese
- 2 cups Fresh spinach (optional)
Instructions
Preheat your oven to 400°F (200°C).
Peel, seed, and dice the butternut squash into small cubes. Toss the cubes in a large bowl with olive oil, salt, and black pepper.
Spread the squash in a single layer on a baking sheet lined with parchment paper. Roast for 25–30 minutes, or until tender and lightly caramelized.
While the squash roasts, prepare the béchamel sauce. Melt the butter in a medium saucepan over medium heat. Add the flour and whisk continuously for 1–2 minutes to create a roux.
Gradually add the milk to the roux, whisking constantly to prevent lumps. Cook the mixture, stirring frequently, for about 5–7 minutes, or until it thickens. Stir in nutmeg, 1/2 teaspoon of salt, and a pinch of pepper.
Boil a large pot of salted water, and cook the lasagna noodles according to the package instructions until al dente. Drain and rinse with cool water to prevent sticking.
Lower the oven temperature to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
Assemble the lasagne: Spread a thin layer of béchamel sauce on the bottom of the baking dish. Layer 3–4 lasagna noodles over the sauce.
Add 1/3 of the roasted squash, 1/3 of the ricotta cheese, 1/4 of the mozzarella cheese, and 1/4 of the Parmesan cheese. If using spinach, layer some on top.
Pour 1/4 of the béchamel sauce over the cheese and squash, smoothing it with a spoon.
Repeat this process for two more layers, ending with a final layer of noodles. Spread the remaining béchamel on top and sprinkle the remaining mozzarella and Parmesan evenly.
Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 15 minutes, or until the cheese on top is golden and bubbly.
Let the lasagne rest for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
5361 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.0 g | 264% | |
| Saturated Fat | 104.1 g | 520% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 628 mg | 209% | |
| Sodium | 5748 mg | 250% | |
| Total Carbohydrate | 678.8 g | 247% | |
| Dietary Fiber | 55.3 g | 198% | |
| Total Sugars | 76.9 g | ||
| Protein | 245.6 g | 491% | |
| Vitamin D | 8.1 mcg | 40% | |
| Calcium | 5343 mg | 411% | |
| Iron | 36.1 mg | 201% | |
| Potassium | 6049 mg | 129% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
