Butternut Squash Lasagna
User Reviews
5
3 reviews
Excellent
-
Prep Time
30 mins
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Cook Time
2 hrs
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Total Time
2 hrs 30 mins
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Servings
12
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Calories
440 kcal
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Course
Main Course
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Cuisine
Italian
Butternut Squash Lasagna
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This vegetarian Butternut Squash Lasagna recipe is made with layers of lasagna noodles, butternut squash, a creamy spinach ricotta mixture, a rich bechamel sauce, and lots of melty cheese! It is the perfect cozy meal for fall or Thanksgiving!
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Ingredients
For the butternut squash:
- 2 lbs butternut squash peeled, seeded, and cut into 1-inch cubes
- 2 tablespoon olive oil
- salt to taste, Kosher salt
- black pepper to taste, Kosher salt
- 1/2 cup vegetable broth
- 1 tablespoon pure maple syrup
- 1/8 teaspoon ground nutmeg
For the lasagna:
- 12 lasagna noodles
- 3 cups mozzarella cheese divided, shredded
- 1/4 cup Parmesan Cheese freshly grated
For the spinach ricotta mixture:
- 2 tablespoons butter
- 1 onion minced, or shallot
- 4 garlic minced, cloves
- 4 cups spinach packed
- 15 oz ricotta cheese
- 1/4 cup Parmesan Cheese
- 1 egg large
- 1 teaspoon sage minced, fresh
- 1 teaspoon thyme minced, fresh
- 1/4 teaspoon crushed red pepper flakes
- salt to taste, Kosher salt
- black pepper to taste, Kosher salt
For the bechamel sauce:
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 3 1/2 cups milk whole
- salt to taste, Kosher salt
- black pepper to taste, Kosher salt
Instructions
- Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
- Place the butternut squash on the baking sheet and drizzle with olive oil. Toss until well coated. Season with salt and pepper. Roast for 25 to 30 minutes or until squash cubes are tender. Remove from the oven and let cool for 5 minutes.
- While the squash is roasting, cook the lasagna noodles. Bring a large pot of salted water to a boil. Add the dry lasagna noodles and cook to al dente, per package directions. Stir often to prevent from sticking. When done cooking, drain in a colander and rinse with cool water, gently separating any noodles that may be sticking together.
- Spread a little olive oil on a large baking sheet. Lay the noodles in an even layer on the sheet, turning them over so that each side gets coated with a little of the olive oil. This will prevent them from sticking together. Set aside.
- Make the spinach ricotta mixture. In a large skillet, heat butter over medium heat. Add the shallot and cook for 2 to 3 minutes. Add spinach cook until wilted. Add the garlic and cook for one minute.
- In a large bowl, combine the spinach mixture, ricotta cheese, parmesan cheese, egg, sage, thyme, crushed red pepper flakes, salt and pepper. Set aside.
- Place the roasted butternut squash in a food processor. Add 1/2 cup vegetable broth, maple syrup, and nutmeg. Process until smooth, the mixture will be thick. Set aside.
- To make the bechamel sauce, place the butter in a large saucepan and melt over medium heat. Add the flour and whisk for one minute. Whisk in the milk and bring to a gentle boil, then reduce to a low simmer until the sauce thickens slightly about 3 to 5 minutes. Remove from the heat and season with salt and pepper. Set aside.
- To assemble the lasagna, grease a 9x13-inch baking dish. Spread 2/3 cup of the bechamel sauce in the bottom of the dish. Arrange a layer of lasagna noodles (3 noodles) on top of the sauce. Spread 1/3 of the squash puree over the noodles then 1/3 of the spinach ricotta mixture. Top with 1/2 cup of mozzarella cheese and pour 2/3 cup of the bechamel sauce over the noodles. Repeat layering two more times. Top with remaining 3 noodles and remaining 1 1/2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Garnish with sage leaves, if desired. Spray a piece of aluminum foil with cooking spray and tightly cover the baking dish.
- Bake for 40 minutes. Remove the foil and bake uncovered for 15 minutes or until the top is golden. Remove from the oven and let the lasagna stand for 10 to 15 minutes before serving.
Notes
- You need 12 noodles for the lasagna, but you can cook a few extra in case they break. You can use no boil lasagna noodles, so you don’t have to cook them first, but I prefer regular lasagna noodles.
- This lasagna freezes well!
Nutrition Information
Show Details
Calories
440kcal
(22%)
Carbohydrates
39g
(13%)
Protein
20g
(40%)
Fat
23g
(35%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
7g
(35%)
Cholesterol
81mg
(27%)
Sodium
405mg
(17%)
Potassium
581mg
(12%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Vitamin A
9696IU
(194%)
Vitamin C
19mg
(21%)
Calcium
407mg
(41%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 440 kcal
% Daily Value*
| Calories | 440kcal | 22% |
| Carbohydrates | 39g | 13% |
| Protein | 20g | 40% |
| Fat | 23g | 35% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 81mg | 27% |
| Sodium | 405mg | 17% |
| Potassium | 581mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 9696IU | 194% |
| Vitamin C | 19mg | 21% |
| Calcium | 407mg | 41% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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