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['Close-up of a juicy slice of butternut squash lasagna with layers of cheese and spinach.', 'Side view of a serving of butternut squash lasagna, showcasing its creamy texture and vibrant colors.', 'Delicious butternut squash lasagna slice on a plate, highlighting the rich ingredients and layers.', 'Detailed view of baked butternut squash lasagna with golden-brown edges and melted cheese.']

Butternut Squash Lasagna

A creamy, flavorful lasagna layered with roasted butternut squash, spinach, and cheese, topped with whipped cream for a decadent twist.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Course Main Course
Cuisine Italian
Servings 8 pieces
Calories 550 kcal

Ingredients
  

Vegetables

  • 3 pounds butternut squash about 8 cups, chopped
  • 1.5 teaspoons kosher salt divided, for roasting
  • 3 tablespoons light olive oil divided, for roasting
  • 10 ounces fresh spinach
  • 4 tablespoons butter half stick for sauce
  • 5 cloves garlic smashed and minced
  • 0.25 cup flour
  • 1 teaspoon kosher salt for sauce
  • 0.5 teaspoon black pepper
  • 1 pinch cayenne pepper
  • 0.25 teaspoon nutmeg
  • 1 tablespoon fresh sage chopped
  • 1 tablespoon fresh rosemary chopped
  • 4 cups whole milk
  • 9 sheets no-boil lasagna noodles
  • 1.5 cups shredded Pecorino Romano divided (or Parmesan)
  • 1 cup whipping cream
  • 0.5 teaspoon kosher salt
  • 0.5 teaspoon black pepper

Instructions
 

  • Preheat oven to 450°F. Roast chopped butternut squash with 3/4 tsp salt and 1.5 tbsp oil for 30 minutes, rotating pans halfway.
  • Wilt spinach in butter with 3/4 tsp salt, then set aside. Prepare sauce by melting butter, cooking garlic, then adding flour, spices, and gradually milk, simmering until thickened.
  • Soften noodles in hot water for 3 minutes, then drain. Assemble lasagna in a greased pan: layer sauce, noodles, roasted squash, spinach, and cheese, repeating layers and topping with whipped cream and cheese.
  • Bake covered at 375°F for 30 minutes, then uncover and bake 10-20 minutes until browned. Let rest 10-15 minutes before serving.

Notes

For best results, prepare ahead and refrigerate overnight before baking.
Keyword baked, Vegetarian