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Butternut Squash Lasagna

Delicious Butternut Squash Lasagna Recipe for Fall

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  • Author: Anna
  • Total Time: 90 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian

Description

This Butternut Squash Lasagna is a delicious vegetarian main dish. It features layers of noodles, roasted squash, buttery spinach, a rich cream sauce, and Parmesan cheese. Perfect for Thanksgiving or a chilly winter day.

Ingredients

Scale
  • 3 pounds butternut squash (about 8 cups, chopped)
  • 1 and 1/2 teaspoons kosher salt (divided, for roasting squash)
  • 3 tablespoons light olive oil (divided, for roasting squash)
  • 4 tablespoons butter (half stick)
  • 10 ounces fresh spinach
  • 3/4 teaspoon kosher salt
  • 4 tablespoons butter (half stick)
  • 5 cloves garlic (smashed and minced)
  • 1/4 cup flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 pinch cayenne pepper
  • 1/4 teaspoon nutmeg
  • 1 tablespoon fresh sage (chopped)
  • 1 tablespoon fresh rosemary (chopped)
  • 4 cups whole milk
  • 9 sheets no-boil lasagna noodles
  • 1 and 1/2 cups shredded Pecorino Romano (or Parmesan)
  • 1 cup whipping cream
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon pepper

Instructions

  1. Preheat your oven to 450 degrees F.
  2. Chop your butternut squash.
  3. Spread chopped squash on two half sheet pans. Drizzle with 3/4 teaspoon kosher salt and 1 and 1/2 tablespoons olive oil. Toss and spread out.
  4. Roast at 450 F for 30 minutes, rotating pans halfway.
  5. Lower the oven temperature to 375 F.
  6. Melt 4 tablespoons butter in a skillet. Add spinach and 3/4 teaspoon kosher salt. Cook for 2-4 minutes until wilted.
  7. Mince garlic and prepare spices. Measure out milk and cheese.
  8. Add 4 tablespoons butter to the same pan. Add garlic and cook for 1 minute.
  9. Add flour, kosher salt, black pepper, cayenne pepper, and nutmeg. Stir and cook for 1 minute.
  10. Add sage and rosemary.
  11. Gradually pour in milk. Stir until all the milk is absorbed and sauce thickens.
  12. Simmer sauce for 8-10 minutes over medium-low heat.
  13. Soften lasagna noodles in boiling water or hot water for 3 minutes. Drain.
  14. Grease a 9×13 inch pan with the butter wrapper.
  15. Scoop 1 cup of sauce into the bottom of the pan.
  16. Add 3 noodles, half of the squash, half of the spinach, 1/2 cup cheese, and half of the sauce.
  17. Repeat layering with remaining ingredients.
  18. Add remaining 3 noodles on top.
  19. Make whipped cream by beating 1 cup heavy cream, 1/2 teaspoon salt, and 1/2 teaspoon pepper until peaks form.
  20. Spread whipped cream over the top layer of noodles and sprinkle with cheese.
  21. Cover with foil and bake at 375 degrees F for 30 minutes.
  22. Remove foil and bake for another 10-20 minutes until browned.
  23. Let settle for 10-15 minutes before cutting.
  24. Store covered in the fridge for 3-5 days.
  25. You can freeze individual portions or the entire pan for 3-4 months.
  26. Assemble the lasagna, wrap well, and refrigerate to bake the next day.

Notes

  • This lasagna is great for meal prep.
  • Use any leftover squash in salads or soups.
  • Feel free to add other vegetables for variety.
  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 slice
  • Calories: 384
  • Sugar: 5 g
  • Sodium: 700 mg
  • Fat: 25 g
  • Saturated Fat: 15 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 33 g
  • Fiber: 3 g
  • Protein: 11 g
  • Cholesterol: 70 mg

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Find it online: https://chefjohnsgourmet.com/butternut-squash-lasagna/