Name: Creamy Butternut Squash Lasagna
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 8
Cuisine: Italian-American
Ingredients: 1 medium butternut squash (about 2-3 lbs), peeled, seeded, cut into 1-inch cubes; 2 tablespoons olive oil; 1/2 teaspoon salt (for squash); 1/4 teaspoon black pepper (for squash); Pinch of nutmeg (optional, for squash); 2 tablespoons unsalted butter (for spinach); 2 cloves garlic, minced; 10 ounces fresh spinach, roughly chopped; 1/4 teaspoon salt (for spinach); Pinch of black pepper (for spinach); 1/2 cup (1 stick) unsalted butter (for béchamel); 1/2 cup all-purpose flour; 4 cups whole milk, warmed; 1 teaspoon salt (for béchamel); 1/2 teaspoon black pepper (for béchamel); 1/4 teaspoon freshly grated nutmeg (for béchamel); 1 cup freshly grated Parmesan cheese (for béchamel); 12-15 no-boil lasagna noodles; 1 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese (for layering/topping); Fresh parsley, chopped, for garnish (optional)

👩‍🍳 Instructions

1
Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, 1/2 tsp salt, 1/4 tsp pepper, and pinch of nutmeg. Roast for 25-30 minutes until tender and caramelized. Mash roughly and set aside.
2
In a large skillet, melt 2 tbsp butter over medium heat. Sauté minced garlic for 30 seconds. Add spinach, 1/4 tsp salt, and pinch of pepper. Cook until wilted and liquid has evaporated (3-5 mins). Set aside.
3
For béchamel: Melt 1/2 cup butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes. Gradually whisk in warm milk until smooth. Cook, whisking, until thickened (5-7 mins). Remove from heat, stir in 1 tsp salt, 1/2 tsp pepper, 1/4 tsp nutmeg, and 1 cup Parmesan until melted.
4
Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish. Spread 1/2 cup béchamel on the bottom. Layer with noodles.
5
Spread half of mashed squash over noodles. Dollop with 1/3 of remaining béchamel, sprinkle with 1/3 cup mozzarella and 2 tbsp Parmesan. Add another layer of noodles.
6
Spread all sautéed spinach over noodles. Dollop with 1/3 of remaining béchamel, sprinkle with 1/3 cup mozzarella and 2 tbsp Parmesan. Add final layer of noodles.
7
Spread remaining squash over noodles. Top with remaining béchamel, mozzarella, and Parmesan.
8
Cover loosely with foil (spray underside of foil). Bake for 30 minutes. Remove foil and bake for another 15-20 minutes, until golden and bubbly. Let rest 10-15 minutes before serving.

💡 Notes

For a richer flavor, use freshly grated Parmesan cheese. If using traditional lasagna noodles, boil them al dente before assembling. Leftovers store well in the fridge for 3-4 days or can be frozen for up to 3 months. Serve with a simple green salad.

Creamy Butternut Squash Lasagna: Your New Favorite Fall Comfort Food

Creamy Butternut Squash Lasagna

📝 Ingredients

👩‍🍳 Instructions

💡 Notes

🥗 Nutrition (per serving)

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