Print

Cozy Butternut Squash Lasagna with Ricotta and Spinach

butternut squash lasagna - featured image
Print Recipe

This cozy butternut squash lasagna with ricotta and spinach is the ultimate cold-weather comfort food. Layers of roasted squash, creamy ricotta, wilted spinach, and a light béchamel sauce come together for a dish that feels both indulgent and wholesome.

Ingredients

Scale
  • 1 medium butternut squash (about 2–2.5 pounds), peeled, seeded, and cut into 1-inch cubes (about 4 cups cubed)
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon dried sage (or 1 teaspoon fresh, chopped)
  • 4 tablespoons unsalted butter
  • ¼ cup all-purpose flour
  • 3 cups whole milk, warmed
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon ground nutmeg
  • 1 cup grated Parmesan cheese, divided
  • 2 cups (15–16 ounces) whole milk ricotta cheese
  • 1 large egg, lightly beaten
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • 5 ounces fresh spinach (about 5 cups loosely packed)
  • 1 tablespoon olive oil (for wilting the spinach)
  • 2 cloves garlic, minced
  • 12 no-boil lasagna noodles (about 8 ounces)
  • 2 cups shredded mozzarella cheese (about 8 ounces)
  • Fresh sage leaves for garnish (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Peel butternut squash, cut in half where bulb meets neck, scoop out seeds, and cut into 1-inch cubes. Toss with olive oil, salt, pepper, and dried sage. Spread in a single layer on a baking sheet and roast for 25-30 minutes, flipping halfway, until tender and caramelized. Let cool slightly, then mash about half with a fork; leave the rest in chunks.
  2. While squash roasts, make béchamel: In a medium saucepan over medium heat, melt butter. Whisk in flour and cook for 1-2 minutes until pale golden. Slowly pour in warm milk, whisking constantly, and cook until thickened, about 3-5 minutes. Remove from heat and stir in salt, pepper, nutmeg, and ½ cup Parmesan. Set aside.
  3. Wilt spinach: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add minced garlic and cook 30 seconds. Add spinach and toss until wilted, about 2-3 minutes. Transfer to a cutting board, let cool, then roughly chop. Squeeze out excess moisture.
  4. Mix ricotta filling: In a medium bowl, combine ricotta, beaten egg, salt, pepper, garlic powder, and chopped spinach. Stir until well combined.
  5. Lower oven temperature to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Spread about ½ cup béchamel on the bottom. Layer 3 no-boil lasagna noodles. Spread ⅓ of ricotta-spinach mixture over noodles. Scatter ⅓ of roasted squash (mashed and chunky). Drizzle ⅓ of remaining béchamel. Sprinkle ⅓ of mozzarella and 2 tablespoons Parmesan. Repeat layers two more times. For top layer, arrange noodles, spread remaining béchamel, and top with remaining mozzarella and Parmesan.
  6. Cover dish with foil (spray underside with cooking spray) and bake for 30 minutes. Remove foil and bake another 15-20 minutes until top is golden and bubbly. Let rest for 15-20 minutes before cutting.

Notes

Let the lasagna rest for 15-20 minutes before cutting to allow layers to set. The lasagna can be assembled up to 24 hours ahead and refrigerated; add 10-15 minutes to covered baking time. Leftovers keep for up to 4 days in the fridge and can be frozen for up to 3 months.

Nutrition

Keywords: butternut squash lasagna, vegetarian lasagna, fall recipe, comfort food, ricotta and spinach lasagna, no-boil lasagna

Find it online: https://morselora.com/cozy-butternut-squash-lasagna-with-ricotta-and-spinach/