Butternut Squash Lasagne

Discover the ultimate comfort food with our Butternut Squash Lasagne—a rich, creamy, and cheesy twist on the classic Italian dish. This vegetarian masterpiece layers tender roasted butternut squash with velvety béchamel sauce, ricotta, mozzarella, and Parmesan cheese, creating a perfectly balanced blend of savory and subtly sweet flavors. Featuring a touch of nutmeg for warmth and an optional layer of fresh spinach for added freshness, this lasagne is not only hearty but also brimming with wholesome ingredients. With its golden, bubbly top and irresistibly creamy filling, this recipe is perfect for cozy weeknight dinners or as a show-stopping main course for your next gathering. Ready in just 90 minutes, it’s comfort food elevated—prepared to satisfy and impress!

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 8

Ingredients

• 4 cups Butternut squash
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 12 sheets Lasagna noodles
• 3 tablespoons Unsalted butter
• 3 tablespoons All-purpose flour
• 3 cups Whole milk
• 0.25 teaspoon Nutmeg
• 1.5 cups Ricotta cheese
• 2 cups Shredded mozzarella cheese
• 0.75 cups Grated Parmesan cheese
• 2 cups Fresh spinach (optional)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Peel, seed, and dice the butternut squash into small cubes. Toss the cubes in a large bowl with olive oil, salt, and black pepper.

Step 3

Spread the squash in a single layer on a baking sheet lined with parchment paper. Roast for 25–30 minutes, or until tender and lightly caramelized.

Step 4

While the squash roasts, prepare the béchamel sauce. Melt the butter in a medium saucepan over medium heat. Add the flour and whisk continuously for 1–2 minutes to create a roux.

Step 5

Gradually add the milk to the roux, whisking constantly to prevent lumps. Cook the mixture, stirring frequently, for about 5–7 minutes, or until it thickens. Stir in nutmeg, 1/2 teaspoon of salt, and a pinch of pepper.

Step 6

Boil a large pot of salted water, and cook the lasagna noodles according to the package instructions until al dente. Drain and rinse with cool water to prevent sticking.

Step 7

Lower the oven temperature to 375°F (190°C). Lightly grease a 9x13-inch baking dish.

Step 8

Assemble the lasagne: Spread a thin layer of béchamel sauce on the bottom of the baking dish. Layer 3–4 lasagna noodles over the sauce.

Step 9

Add 1/3 of the roasted squash, 1/3 of the ricotta cheese, 1/4 of the mozzarella cheese, and 1/4 of the Parmesan cheese. If using spinach, layer some on top.

Step 10

Pour 1/4 of the béchamel sauce over the cheese and squash, smoothing it with a spoon.

Step 11

Repeat this process for two more layers, ending with a final layer of noodles. Spread the remaining béchamel on top and sprinkle the remaining mozzarella and Parmesan evenly.

Step 12

Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 15 minutes, or until the cheese on top is golden and bubbly.

Step 13

Let the lasagne rest for 10 minutes before slicing and serving. Enjoy!

Nutrition Facts

Serving size	3158.7 grams (3158.7g)

Amount per serving	% Daily Value*
Calories	5361

Total Fat 206.00g	264%
Saturated Fat 104.10g	521%
Polyunsaturated Fat 3.40g
Cholesterol 628mg	209%
Sodium 5748mg	250%
Total Carbohydrate 678.80g	247%
Dietary Fiber 55.30g	198%
Total Sugars 76.90g
Protein 245.60g	491%

Vitamin D 322IU	1611%
Calcium 5343mg	411%
Iron 36mg	201%
Potassium 6049mg	129%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.4%

Protein: 17.7%

Carbs: 48.9%