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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
0 minutes
Total Time 1 hour 20 minutes
Servings 8 people
Calories 423kcal
Author Nicole
Cost $25

Equipment

  • Sauce pan
  • 9x12 baking dish

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

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

Serving: 1serving | Calories: 423kcal | Carbohydrates: 52g | Protein: 21g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 43mg | Sodium: 846mg | Potassium: 782mg | Fiber: 3g | Sugar: 8g | Vitamin A: 13834IU | Vitamin C: 30mg | Calcium: 515mg | Iron: 4mg