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Butternut Squash Lasagna with Spinach, Ricotta, and Bechamel Sauce Recipe

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4.3 from 12 reviews

This hearty and comforting Butternut Squash Lasagna combines the natural sweetness of roasted butternut squash with creamy ricotta and spinach layers, all enveloped in tender lasagna noodles and topped with a rich béchamel sauce and melted mozzarella and Parmesan cheeses. Perfect for a satisfying vegetarian meal, this lasagna offers a delightful blend of flavors and textures, baked to golden perfection.

  • Total Time: 2 hours 30 minutes
  • Yield: 12 servings

Ingredients

Roasted Butternut Squash

  • 2 lbs butternut squash, peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • Kosher salt and black pepper, to taste
  • 1/2 cup vegetable broth
  • 1 tablespoon pure maple syrup
  • 1/8 teaspoon ground nutmeg

Lasagna Noodles and Cheese

  • 12 lasagna noodles
  • 3 cups shredded mozzarella cheese, divided
  • 1/4 cup freshly grated Parmesan cheese

Spinach Ricotta Mixture

  • 2 tablespoons butter
  • 1 shallot, minced
  • 4 garlic cloves, minced
  • 4 cups packed spinach
  • 15 oz ricotta cheese
  • 1/4 cup Parmesan cheese
  • 1 large egg
  • 1 teaspoon fresh sage, minced
  • 1 teaspoon fresh thyme, minced
  • 1/4 teaspoon crushed red pepper flakes
  • Kosher salt and black pepper, to taste

Béchamel Sauce

  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 3 1/2 cups whole milk
  • Kosher salt and black pepper, to taste

Instructions

  1. Preheat and Roast Squash: Preheat your oven to 400°F. Line a large baking sheet with parchment paper. Place the butternut squash cubes on the sheet, drizzle with olive oil, and toss to coat evenly. Season with kosher salt and black pepper. Roast for 25 to 30 minutes until the squash is tender. Remove from oven and let cool for 5 minutes.
  2. Cook Lasagna Noodles: While the squash roasts, bring a large pot of salted water to a boil. Add the dry lasagna noodles and cook until al dente, following the package instructions. Stir frequently to prevent sticking. Drain and rinse with cool water to stop cooking and separate noodles. Drizzle a baking sheet with olive oil, spread the noodles evenly, and coat both sides with a little olive oil to prevent sticking. Set aside.
  3. Prepare Spinach Ricotta Mixture: In a large skillet, melt butter over medium heat. Add minced shallot and cook for 2 to 3 minutes until softened. Add spinach and cook until wilted. Stir in garlic and cook for 1 minute. Transfer cooked mixture to a large bowl and combine with ricotta cheese, Parmesan, egg, minced sage, thyme, crushed red pepper flakes, and salt and pepper to taste. Mix well and set aside.
  4. Make Butternut Squash Puree: Transfer the roasted butternut squash to a food processor. Add vegetable broth, maple syrup, and ground nutmeg. Process until smooth and thick in consistency. Set aside.
  5. Prepare Béchamel Sauce: In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux. Gradually whisk in whole milk and bring mixture to a gentle boil. Reduce heat to low and simmer until sauce thickens, about 3 to 5 minutes. Remove from heat and season with kosher salt and black pepper. Set aside.
  6. Assemble Lasagna: Grease a 9x13-inch baking dish. Spread 2/3 cup of béchamel sauce on the bottom. Arrange 3 lasagna noodles over the sauce. Spread 1/3 of the butternut squash puree over the noodles, followed by 1/3 of the spinach ricotta mixture. Sprinkle with 1/2 cup mozzarella cheese and pour 2/3 cup béchamel sauce over this layer. Repeat layering two more times with noodles, squash puree, spinach mixture, mozzarella, and béchamel sauce. Top the final layer with remaining 3 noodles, 1 1/2 cups mozzarella cheese, and 1/4 cup Parmesan cheese. Optionally garnish with sage leaves. Cover tightly with foil sprayed with cooking spray to prevent sticking.
  7. Bake the Lasagna: Bake covered for 40 minutes. Remove foil and bake uncovered for an additional 15 minutes until the top is golden and bubbly. Remove from oven and allow lasagna to stand for 10 to 15 minutes before serving to set.

Notes

  • To prevent noodles from sticking, toss them with olive oil after cooking and spreading them out on a baking sheet.
  • If fresh herbs are not available, dried sage and thyme can be used at one-third the amount (about 1/3 teaspoon each).
  • Allowing the lasagna to rest after baking helps it to set and makes cutting easier.
  • Use whole milk for a creamier béchamel sauce, but you can substitute with 2% milk for a slightly lighter version.
  • Roasting the butternut squash brings out its natural sweetness, enhancing the flavor of the lasagna layers.
  • Author: Amelia
  • Prep Time: 40 minutes
  • Cook Time: 1 hour 50 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/butternut-squash-lasagna-with-spinach-ricotta-and-bechamel-sauce-recipe/