Go Back
+ servings
Print

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! 

Course Main Course
Cuisine Italian
Keyword veggie lasagna, butternut squash lasagna
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8 people
Calories 423 kcal
Author Nicole

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

  1. Preheat oven to 375 degrees. Grease a 9x13 baking dish with non-stick cooking spray. 

  2. 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. 

  3. 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. 

  4. 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. 

  5. 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. 

  6. 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. 

  7. 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. 

Nutrition Facts
Butternut Squash & Spinach Lasagna
Amount Per Serving (1 serving)
Calories 423 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 10g63%
Cholesterol 43mg14%
Sodium 846mg37%
Potassium 782mg22%
Carbohydrates 52g17%
Fiber 3g13%
Sugar 8g9%
Protein 21g42%
Vitamin A 13834IU277%
Vitamin C 30mg36%
Calcium 515mg52%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.