5.0 from 3 votes
Butternut Squash & Spinach Lasagna
This Butternut Squash & Spinach Lasagna is layered with brown butter béchamel, creamy squash, hearty spinach and nutty parmesan cheese. Rich & delicious!
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 8 people
Calories: 423 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 1 large butternut squash, split down the middle
- 4 tbsp unsalted butter, divided
- 1 1/4 tsp salt, divided
- 1/2 tsp cinnamon, divided
- 2 1/2 tbsp freshly chopped sage, plus more for garnish
- 3 1/2 tbsp all-purpose flour
- 3 1/2 cups whole milk
- 1/4 tsp ground nutmeg
- 10 oz fresh baby spinach
- 12 whole-wheat no-boil lasagna sheets (I use Dellalo)
- 2 cups freshly grated parmigiano reggiano
Instructions
- Preheat oven to 375 degrees. Grease a 9x13 baking dish with non-stick cooking spray.
- Melt 1 tablespoon butter in the microwave or over the stove. Brush squash with butter. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon cinnamon. Place on a rimmed baking sheet, flesh-side down and roast until very soft, about 40-45 minutes.
- While the squash roasts, make the bechemel and cook the spinach. Add remaining butter to a large saucepan or heavy-bottomed pot. Put the flame on medium-high and cook until the butter begins to brown. Swirl the pan until the butter is a deep brown and smells nutty. Reduce the heat to low and add sage. Cook for 1 minute. Whisk in flour. Cook another minute. Slowly whisk in milk, 1/2 teaspoon salt and nutmeg. Bring to a boil and reduce to a simmer until thickened, about 8-10 minutes. Season to taste with salt and pepper.
- Add spinach to a large dry skillet. Turn the heat on medium and cook until wilted, about 3-4 minutes, use tongs to make sure spinach doesn't burn. Season with a little bit of salt and pepper. Toss.
- Once the squash finishes cooking, scoop out the flesh and transfer to a bowl. Use a fork to mash up the squash and then season with salt and pepper.
- To assemble: Spread 1/4 of the béchamel in the bottom of your prepared baking dish. Cover with three lasagna noodles. Spread with 1/3 of the squash mixture, followed by all of the spinach. Cover with another 1/4 of the béchamel, followed by a 1/3 of the parmesan cheese. Layer with 3 pasta sheets, followed by 1/3 of the squash. Cover with another 1/4 of the béchamel and a 1/3 of the cheese. Cover with three noodles, spread with remaining squash. Cover with remaining béchamel and sprinkle with remaining parmesan cheese.
- Cover with foil and place in the oven and bake for 35 minutes. Remove foil and bake another 10-20 minutes or until noodles are soft.
Cup of Yum
Nutrition Information
Serving
1serving
Calories
423kcal
(21%)
Carbohydrates
52g
(17%)
Protein
21g
(42%)
Fat
17g
(26%)
Saturated Fat
10g
(50%)
Cholesterol
43mg
(14%)
Sodium
846mg
(35%)
Potassium
782mg
(22%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Vitamin A
13834IU
(277%)
Vitamin C
30mg
(33%)
Calcium
515mg
(52%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 423
% Daily Value*
| Serving | 1serving | |
| Calories | 423kcal | 21% |
| Carbohydrates | 52g | 17% |
| Protein | 21g | 42% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 43mg | 14% |
| Sodium | 846mg | 35% |
| Potassium | 782mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 13834IU | 277% |
| Vitamin C | 30mg | 33% |
| Calcium | 515mg | 52% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.