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Delicious butternut squash lasagna ready to enjoy

Spicy Butternut Squash & Spinach Lasagna

A comforting and flavorful lasagna featuring roasted butternut squash, fresh spinach, and a rich béchamel sauce with a hint of spice.
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Prep Time 45 minutes
Cook Time 50 minutes
Total Time 1 hour 35 minutes
Servings 8 slices
Calories 450 kcal

Equipment

  • oven
  • baking sheet
  • large saucepan
  • whisk
  • medium bowl
  • 9x13 inch baking dish
  • aluminum foil

Ingredients
  

Roasted Butternut Squash Puree

  • 1 medium-sized butternut squash
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes

Creamy Béchamel Sauce

  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 4 cups whole milk
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 2 cloves garlic, minced

The Cheesy Layers

  • 2 cups ricotta cheese
  • 1 cup freshly grated Parmesan cheese
  • 3 cups shredded mozzarella cheese
  • 1 large egg
  • 1/4 cup chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups fresh spinach, wilted and squeezed dry

Pastalicious Base

  • 12-15 lasagna noodles oven-ready or traditional, cooked al dente

Instructions
 

Roast the Squash

  • Preheat oven to 400°F (200°C), then peel, deseed, and cube the butternut squash into 1-inch pieces.
  • Toss the squash with olive oil, salt, black pepper, and red pepper flakes on a baking sheet, then roast for 25-30 minutes until tender and caramelized. Mash or puree the roasted squash until smooth.

Prepare the Béchamel

  • Melt butter in a large saucepan over medium heat; add flour and whisk for 1-2 minutes to create a roux.
  • Gradually whisk in whole milk until the sauce is smooth and thick (8-10 minutes), then stir in nutmeg, salt, white pepper, and minced garlic and keep warm.

Mix the Cheesy Filling

  • In a medium bowl, combine ricotta, 1/2 cup Parmesan, egg, parsley, salt, and pepper.
  • Stir the wilted and squeezed dry spinach into the cheese mixture.

Assemble the Lasagna

  • Spread a thin layer of béchamel on the bottom of a 9x13 inch baking dish, then lay 3-4 lasagna noodles over the sauce.
  • Spread half of the butternut squash puree over the noodles, then top with half of the ricotta-spinach mixture. Sprinkle with 1 cup mozzarella and 1/4 cup Parmesan, then drizzle with more béchamel.
  • Repeat the layers: noodles, remaining squash puree, remaining ricotta-spinach mixture, 1 cup mozzarella, 1/4 cup Parmesan, and béchamel.
  • Place the final layer of noodles, then cover with remaining béchamel and sprinkle with the remaining 1 cup mozzarella and 1/2 cup Parmesan.

Bake to Golden Perfection

  • Cover loosely with aluminum foil and bake for 30 minutes at 400°F (200°C).
  • Remove foil and bake for an additional 15-20 minutes, or until golden brown and bubbly; broil for 2-3 minutes if a deeper golden color is desired.

Rest and Serve

  • Remove from oven and let rest for 15-20 minutes before slicing and serving.

Notes

For extra spice, increase the amount of red pepper flakes in the butternut squash puree. You can also add a pinch of cayenne pepper to the béchamel sauce. If using traditional lasagna noodles, cook them al dente according to package directions before assembling. Leftovers can be stored in the refrigerator for up to 3 days.