Description
This healthier Butternut Squash Lasagna with Spinach is a comforting vegetarian lasagna layered with roasted butternut squash, sautéed spinach, creamy ricotta, mozzarella, Parmesan, and a flavorful white sauce with rosemary and sage. It’s a delicious family dinner and perfect comfort food for fall.
Ingredients
- 1 butternut squash, about 3 pounds
- 2 tablespoons olive oil
- 1 teaspoon kosher salt, divided
- 1 teaspoon ground black pepper, divided
- 2 cloves garlic, peeled and minced
- 5 ounces fresh spinach, washed
- 1/4 cup butter, unsalted or salted
- 1/4 cup whole wheat white flour, all-purpose flour, or gluten-free all-purpose flour
- 1 1/2 cups plant-based milk, plain and unsweetened
- 1/4 teaspoon ground nutmeg
- 1 bay leaf
- 16 ounces part-skim ricotta cheese
- 1 tablespoon freshly grated lemon zest
- 1 cup shredded mozzarella cheese
- 3/4 cup grated Parmesan cheese
- 2 teaspoons fresh sage leaves, minced
- 1 tablespoon fresh rosemary, minced
- 10-12 no-cook lasagna noodles
Instructions
- Roast the squash: Preheat the oven to 425°F and spray a baking sheet with cooking spray. Cut the ends off the butternut squash, peel it, remove the seeds, and slice it into 1/4-inch-thick planks. Lay the squash on the prepared baking sheet, drizzle with 1 tablespoon olive oil, and sprinkle with salt and pepper. Bake for 15 minutes, then remove from the oven and let cool for a few minutes.
- Sauté the spinach: Heat the remaining tablespoon of olive oil in a pan over medium heat. Add the minced garlic and cook for 1-2 minutes. Add the spinach and cook for a few minutes, until wilted. Remove from the heat and set aside.
- Make the creamy sauce: Melt the butter in a medium saucepan over medium heat. Add the flour and whisk for about 1 minute. Gradually add the milk, about 1/2 cup at a time, while whisking. Add the nutmeg and bay leaf. Simmer over low heat for 3-5 minutes, until the sauce thickens.
- Make the ricotta filling: In a medium mixing bowl, combine the ricotta, lemon zest, chopped sage, rosemary, Parmesan, mozzarella, salt, and pepper. Mix until well combined.
- Assemble the lasagna: Reduce the oven temperature to 400°F and spray a 9×13-inch baking dish with cooking spray. Spread some of the creamy white sauce over the bottom of the dish. Layer the lasagna noodles, butternut squash, sautéed spinach, and ricotta mixture. Pour half of the remaining white sauce over the layers and repeat with another layer. Finish with lasagna noodles, the remaining white sauce, remaining spinach, and a generous sprinkle of Parmesan cheese.
- Bake: Bake uncovered on the middle rack for 35 minutes, until the top is golden brown and bubbly. Remove from the oven and let cool for at least 30 minutes before slicing and serving.
Notes
Choose a butternut squash with a longer neck for long plank-shaped pieces. Large squash slices can also be used. No-boil lasagna noodles, lentil lasagna noodles, or store-bought lasagna sheets work well. Whole wheat lasagna noodles can also be used but should be boiled first. Bake the lasagna uncovered so the top becomes golden brown. Let the lasagna cool for at least 30 minutes before slicing for easier serving and neater pieces. To refrigerate, cool completely, cut into portions, and store in an airtight container for up to 3 days. To freeze, cool completely and transfer to a freezer-safe airtight container for up to 30 days. Thaw overnight in the refrigerator and reheat portions in the microwave.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Bake
- Cuisine: American