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5.0 from 3 votes

Butternut Squash Lasagna

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!

Prep Time
30 mins
Cook Time
2 hrs
Total Time
2 hrs 30 mins
Servings: 12
Calories: 440 kcal
Course: Main Course
Cuisine: Italian

Ingredients

For the butternut squash:
  • 2 lbs butternut squash, peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoon olive oil
  • Kosher salt and black pepper, to taste
  • 1/2 cup vegetable broth
  • 1 tablespoon pure maple syrup
  • 1/8 teaspoon ground nutmeg
For the lasagna:
  • 12 lasagna noodles*
  • 3 cups shredded mozzarella cheese, divided
  • 1/4 cup freshly grated Parmesan cheese
For the spinach ricotta mixture:
  • 2 tablespoons butter
  • 1 shallot, minced
  • 4 garlic cloves, minced
  • 4 cups packed spinach
  • 15 oz ricotta cheese
  • 1/4 cup Parmesan Cheese
  • 1 large egg
  • 1 teaspoon fresh sage, minced
  • 1 teaspoon fresh thyme, minced
  • 1/4 teaspoon crushed pepper flakes
  • Kosher salt and black pepper, to taste
For the bechamel sauce:
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 3 1/2 cups whole milk
  • Kosher salt and black pepper, to taste

Instructions

    Cup of Yum
  1. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. In a large bowl, combine the spinach mixture, ricotta cheese, parmesan cheese, egg, sage, thyme, crushed red pepper flakes, salt and pepper. Set aside.
  7. 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.
  8. 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.
  9. 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.
  10. 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

Calories 440kcal (22%) Carbohydrates 39g (13%) Protein 20g (40%) Fat 23g (35%) Saturated Fat 13g (65%) Polyunsaturated Fat 1g Monounsaturated Fat 7g Cholesterol 81mg (27%) Sodium 405mg (17%) Potassium 581mg (17%) 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

% 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.