Butternut Squash Lasagna
A creamy and comforting Butternut Squash Lasagna that layers roasted squash, ricotta, and spinach for a wholesome vegetarian twist on a classic Italian favorite.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 65 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baked
- Cuisine: Italian
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 9 lasagna noodles
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 3 cups fresh spinach, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried sage
- Salt and pepper to taste
- 2 cups béchamel sauce (white sauce)
Instructions
- Preheat oven to 400°F (200°C). Toss butternut squash cubes with olive oil, sage, salt, and pepper; roast for 25-30 minutes until tender.
- Cook lasagna noodles according to package directions; drain and set aside.
- In a mixing bowl, combine ricotta cheese, chopped spinach, and minced garlic; season with salt and pepper.
- Spread a thin layer of béchamel sauce on the bottom of a baking dish.
- Layer 3 lasagna noodles over the sauce, then spread half of the ricotta-spinach mixture, roasted butternut squash, and a sprinkle of mozzarella and Parmesan.
- Repeat layers: noodles, ricotta mixture, squash, cheeses.
- Top with remaining 3 noodles, béchamel sauce, and remaining mozzarella and Parmesan cheese.
- Cover with foil and bake for 30 minutes; remove foil and bake an additional 10 minutes until cheese is bubbly and golden.
- Let rest for 10 minutes before serving.
Notes
For a nuttier flavor, sprinkle toasted pine nuts between layers or serve with a fresh arugula salad.
Find it online: https://grilldrip.com/butternut-squash-lasagna/