Go Back
+ servings

Butternut Squash Lasagna

Print Recipe
Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Servings 12
Calories 379

Ingredients

  • 16 lasagna noodles
  • 1 large butternut squash about 3 lbs.
  • 15 oz. ricotta cheese room temperature
  • ½ tsp. nutmeg
  • ½ tsp. dried oregano
  • ½ tsp. dried thyme
  • 1 large egg room temperature
  • 2 cloves minced garlic
  • 8 oz fresh spinach
  • 1 cup freshly shredded parmesan cheese
  • 1 cup freshly shredded mozzarella cheese
  • Salt & Pepper
  • Optional: chopped fresh parsley to garnish

For the béchamel with cheese:

  • 2 cups milk
  • 3 ½ Tbsp. butter
  • 4 Tbsp. flour
  • 3 ½ oz parmesan cheese
  • Salt & Pepper

Instructions

  • All ingredients ready? Let's begin!
  • Preheat the oven to 400°F and prepare a baking tray lined with parchment paper.
  • Prepare butternut squash by cutting it and removing the skin, then cut it into medium-sized cubes and place on the baking tray. Bake for 30 to 35 minutes or until golden brown on the edges. Then lower the oven to 375°F.
  • Presoak the noodles: place them in a baking dish and fill the dish halfway with hot water. Let them sit for at least 15 minutes while you’re preparing the rest of the ingredients.
  • Make the béchamel with cheese: in a large saucepan on low heat, add the butter and let it melt. Whisk in the flour until combined. Turn heat on medium and pour milk in as you continuously whisk the mixture. Whisk for another 2 minutes while the sauce bubbles and thickens. Stir in shredded parmesan cheese until melted. Add ½ teaspoon salt and pepper, or more to taste. The sauce should be thickened, creamy, and clump-free.
  • For the butternut squash and ricotta filling: in a large bowl, add ricotta, egg, minced garlic, dried oregano, thyme, nutmeg, salt, pepper, and mix. Make sure the butternut squash has cooled down. Add squash to ricotta mixture and mash it with a fork or potato masher until it’s formed a creamy and slightly chunky butternut squash and ricotta filling.
  • Grease a 9x13-inch deep-dish baking pan and start assembling the layers. Spread a small amount of béchamel on the bottom of the pan.
  • Add a layer of lasagna noodles, followed by a thin layer of béchamel, and a layer of butternut squash ricotta mixture, then cover with some spinach and about 1/3 cup mozzarella and parmesan.
  • Repeat step 7 until you’ve finished the noodles. It should be 4-5 layers. Finish with a layer of cheese.
  • Bake covered for 30 minutes. Uncover and bake for another 10 minutes.
  • Serve straight out of the oven. Top with freshly chopped parsley or thyme for a beautiful garnish. Enjoy!

Video

Nutrition

Calories: 379kcal | Carbohydrates: 44g | Protein: 21g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.002g | Cholesterol: 58mg | Sodium: 407mg | Potassium: 551mg | Fiber: 3g | Sugar: 5g | Vitamin A: 8873IU | Vitamin C: 19mg | Calcium: 439mg | Iron: 2mg