This roasted butternut squash and spinach lasagna is a cozy dish that’s perfect for any table. Layers of creamy cheese, tender squash, and fresh spinach make it feel like a warm hug!
You’ll love how vibrant and colorful this lasagna is! I can’t resist grabbing a second slice, especially when it’s bubbling straight from the oven. Who says lasagna can’t be a veggie treat? 🍂
Making this dish is easier than you think. Just layer the ingredients and let the oven do the work. It’s a fantastic way to sneak in some veggies while enjoying a classic favorite!
Key Ingredients & Substitutions
Butternut Squash: This squash brings a sweet, creamy flavor. If you’re in a pinch, you can use pumpkin or sweet potatoes instead. They both hold similar textures and flavors when roasted.
Spinach: Fresh spinach is ideal, but you can also use frozen spinach. Just make sure to thaw and drain it well before adding it to the lasagna.
Ricotta Cheese: While ricotta is great for layering, cottage cheese can work as a substitute. Blend it for a smoother texture, or use soft cream cheese if you prefer.
Mozzarella and Parmesan Cheese: Feel free to swap these for other cheeses. Cheddar or gouda can add a nice twist. Just ensure they melt well to keep that gooey texture.
Béchamel Sauce: Making béchamel from scratch is great, but you can use Alfredo sauce or store-bought white sauce for convenience. It will still add creaminess to your lasagna.
How Do I Roast Butternut Squash Perfectly?
Roasting brings out the best flavors in butternut squash. Here’s the process to get it just right!
- First, peel and cube the squash to ensure even cooking.
- Toss it with olive oil, salt, and pepper. Don’t skimp on the oil; it helps caramelize the squash.
- Spread the cubes in a single layer on a baking sheet. This prevents steaming and promotes browning.
- Roast at 400°F (200°C) for 25-30 minutes until tender and slightly golden. Stir halfway through for even cooking!
Let it cool slightly before mashing it for the lasagna. This step enhances its sweetness and flavor!
What’s the Best Way to Layer My Lasagna?
Layering is key for a great texture and flavor balance in lasagna. Here’s a simple method:
- Start with a little béchamel sauce on the bottom of the dish to prevent sticking.
- Place your cooked lasagna noodles, slightly overlapped.
- Layer in the butternut squash puree, followed by spinach and ricotta mixture. Spread evenly.
- Repeat layering until all ingredients are used up, finishing with noodles and a generous topping of béchamel and cheese.
Try to be generous with each layer; it helps keep the lasagna moist and flavorful!
Roasted Butternut Squash & Spinach Lasagna
Ingredients You’ll Need:
For the Lasagna:
- 1 medium butternut squash (about 2-3 pounds), peeled, seeded, and cubed
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 10 ounces fresh spinach (or baby spinach)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 15 ounces ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- 1 cup grated Parmesan cheese, divided
- 1 large egg
- 1 teaspoon dried thyme or sage (optional)
- 8-10 lasagna noodles, cooked according to package instructions
- 2 cups béchamel sauce or white sauce (homemade or store-bought)
- Fresh basil leaves, for garnish (optional)
How Much Time Will You Need?
This delicious lasagna takes about 20 minutes to prepare and approximately 45-50 minutes to bake. You’ll spend some time roasting the butternut squash and cooking the spinach, but once everything is prepped, layering the lasagna is easy! Make sure to let it rest for 10 minutes after baking to set the layers perfectly. Total time: about 1 hour and 10 minutes.
Step-by-Step Instructions:
1. Roast the Butternut Squash:
Preheat your oven to 400°F (200°C). On a baking sheet, toss the cubed butternut squash with olive oil, salt, and pepper until evenly coated. Spread the squash out in a single layer and roast in the oven for 25-30 minutes, or until tender and slightly caramelized. Once done, remove and let it cool slightly.
2. Cook the Spinach:
In a large skillet over medium heat, add a drizzle of olive oil and sauté the chopped onion until it becomes translucent, about 5 minutes. Add the minced garlic and cook for another minute or until fragrant. Then, add the fresh spinach and cook until it’s wilted. Make sure to drain off any excess liquid from the skillet and set aside.
3. Prepare the Squash Mixture:
In a blender or bowl, mash or blend the roasted butternut squash until it’s smooth. Season it with salt, pepper, and dried thyme or sage if you’re using them.
4. Mix the Ricotta Layer:
In a medium bowl, mix together the ricotta cheese, 1 cup of shredded mozzarella, 1/2 cup of grated Parmesan cheese, egg, and some salt and pepper. Blend until well combined.
5. Assemble the Lasagna:
Now, preheat your oven to 375°F (190°C). Spread a thin layer of béchamel sauce on the bottom of a 9×13-inch baking dish. Next, layer the cooked lasagna noodles to cover the bottom. Then spread half of the butternut squash puree over the noodles, followed by half of the sautéed spinach. Then, spoon dollops of the ricotta mixture on top. Repeat this layering: noodles, the remaining squash, the remaining spinach, and the remaining ricotta mixture.
6. Top with Cheese and Sauce:
For the final layer, place more lasagna noodles on top, pour over the remaining béchamel sauce, and sprinkle the remaining mozzarella and Parmesan cheese on top. This will create a delicious cheesy crust!
7. Bake:
Cover the baking dish with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown on top.
8. Rest and Serve:
Once you take it out of the oven, let the lasagna rest for about 10 minutes before slicing. This helps it set and makes it easier to serve. Garnish with fresh basil leaves if desired, and enjoy this cozy, hearty vegetarian delight!
This roasted butternut squash and spinach lasagna is a perfect blend of flavors and textures, making it a delightful dish for any occasion!
Can I Use Frozen Butternut Squash for This Recipe?
Yes, you can use frozen butternut squash! Just make sure to thaw it completely and drain any excess moisture before mashing and layering it in the lasagna.
How Do I Store Leftover Lasagna?
Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, place slices in a microwave or oven until warmed through. You may want to add a splash of water or extra sauce to keep it moist.
Can I Make This Lasagna Ahead of Time?
Absolutely! You can assemble the lasagna a day ahead, cover it tightly, and store it in the refrigerator. Just be sure to bring it to room temperature before baking, or add a few extra minutes to the cooking time to ensure it’s heated thoroughly.
What Can I Substitute for Ricotta Cheese?
If you need a substitute for ricotta cheese, cottage cheese can work well! Just blend it for a smoother texture. Alternatively, you can use cream cheese mixed with a little milk or yogurt to achieve a similar creaminess.
