Prepare yourselves for the most divine vegetarian lasagna of all times - this Butternut Squash Lasagna made with a creamy spinach béchamel sauce is next level perfection and I can promise that even meat eaters won't miss the meat! Plus it's the perfect excuse to use this pumpkin braiser!
Table of Contents
Why I Love This Recipe
Growing up we had lasagna night a few times a month but not your typical lasagna - it was either a Mexican version of a lasagna or a vegetarian lasagna. My mom hasn't eaten meat since she had me so her spin on a vegetable based lasagna was the name of the game for us growing up.
I've given her fall / squash lasagna a bit of an upgrade with a spinach infused bechamel sauce to make it extra creamy and flavorful, 2 kinds of cheese and roasted squash. Truth be told, you could really swap in any type of roasted vegetable and it would be equally as delish. I served this Butternut Squash Lasagna last week for some friends on a mid-week dinner party and it was a mega hit!
Ingredients & Substitutions
- Butternut squash
- Olive oil
- Butter
- Garlic
- Fresh Spinach
- Lemon
- Lasagna Noodles
- Mozzarella Cheese
- Parmesan cheese
- Butter
- All-purpose flour
- Whole milk
- bay leaf
- nutmeg to taste
- Kosher salt and freshly cracked black pepper
How to Make
Preheat your oven to 425°F
Peel the butternut squash, remove all the seeds and cut into ½ inch cubes. Transfer the squash to an oven safe baking dish / braiser and drizzle with 2 tablespoon of olive oil and season with salt and pepper. Transfer to the oven and roast for 20 to 25 minutes, until fork tender and golden brown. Remove from the oven and set aside.
In the same heat-safe fish add the remaining 2 tablespoon of olive oil and the spinach. The spinach can be added in batches and let it wilt down. Add the garlic for the last 30 seconds until fragrant. Remove from the heat and then transfer the cooked spinach into a colander to drain off any excess liquid.
Once drained, transfer to a blender or food processor and let sit while you make the bechamel.
In the braiser, melt the butter over low heat, then whisk in the flour and cook until golden. Slowly drizzle in the milk, stirring the entire time to prevent lumps. Grate in the nutmeg and bay leaf and season with salt and pepper. Continue to cook until the milk thickens and coats the back of a spoon.
Remove from the heat, discard the bay leaf and adjust seasoning as needed. Add the lemon zest and then add to the blender with the spinach and add the parmesan. Carefully blend until smooth, with the top of the blender cracked open to let any heat vent out.
Bring a large pot of water to a boil and season well with salt. Working in batches, cook the lasagna sheets for 2-3 minutes, until al dente. Remove from the boiling water and transfer to a clean baking sheet and lightly oil each sheet to stop them sticking to one another.
Increase the oven to 450 degrees and start to assemble. In the bottom of the braiser, start with a layer of spinach béchamel, followed by a layer of lasagna sheets, a scattering of butternut squash, some roughly torn mozzarella and some grated Parmesan. Repeat these layers, pressing down the lasagna sheets with each layer for a total of 3 layers. Finish with a generous scoop of the béchamel and the remaining butternut squash and mozzarella.
Place the Butternut Squash Lasagna in the oven and bake for 20 to 30 minutes, until golden brown on top, being careful not to let it burn. Let the Butternut Squash Lasagna cool for 15 minutes and then serve as needed.
Tips & Tricks
Let's talk about how to properly roast squash and other root vegetables for this Butternut Squash Lasagna:
Toss in oil and seasonings: For roasted squash, toss cubes in olive oil, salt, pepper, and a pinch of seasoning if desired.
Don’t crowd the pan: Spread the squash in a single layer on a baking sheet for even browning.
High heat: Roast at 445°F for about 25-30 minutes, flipping halfway for even caramelization.
FAQ's
Can I make butternut squash lasagna ahead of time?
Yes! You can assemble the lasagna up to 24 hours in advance. Store it covered in the refrigerator and bake when ready. You may need to add an extra 10-15 minutes of baking time if it's cold from the fridge. I prefer to take my lasagna out 2 hours before baking and let it start to come to room temperature before baking.
Can I freeze butternut squash lasagna?
Absolutely. You can freeze the lasagna before or after baking. If freezing before baking, wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. To bake from frozen, add about 20-30 minutes to the baking time. If freezing after baking, let the lasagna cool completely, wrap it tightly, and freeze.
Do I need to precook the lasagna noodles?
It depends on the type of noodles. If using no-boil (oven-ready) noodles, there’s no need to precook them. Regular lasagna noodles usually require boiling before layering, but some recipes may account for extra liquid in the lasagna, which can cook the noodles while baking.
Can I substitute other vegetables for butternut squash?
Yes! While butternut squash has a sweet, creamy texture perfect for lasagna, you can substitute with roasted sweet potatoes, pumpkin, or even zucchini for a different take.
Similar Recipes
Butternut Squash Lasagna
Ingredients
For the Lasagna
- 1 butternut squash roughly 3 cups once diced
- 4 tablespoon olive oil
- 2 cloves garlic chopped
- 1.5 pounds fresh spinach
- 1 lemon zested and juiced
- 14 ounces lasagna sheets
- 14 ounces fresh mozzarella torn into pieces
- 4 ounces parmesan cheese grated
- Kosher salt and freshly ground black pepper
For the Béchamel
- 2 tablespoon unsalted butter
- ¼ cup flour
- 2.5 cups whole milk
- 1 bay leaf
- grated nutmeg to taste
- 4 ounces parmesan cheese grated
- Kosher salt and freshly cracked black pepper
Instructions
- Preheat your oven to 425°F
- Peel the butternut squash, remove all the seeds and cut into ½ inch cubes. Transfer the squash to an oven safe baking dish / braiser and drizzle with 2 tablespoon of olive oil and season with salt and pepper. Transfer to the oven and roast for 20 to 25 minutes, until fork tender and golden brown. Remove from the oven and set aside.
- In the same baking dish / braiser add the remaining 2 tablespoon of olive oil and the spinach. The spinach can be added in batches and let it wilt down. Add the garlic for the last 30 seconds until fragrant. Remove from the heat and then transfer the cooked spinach into a colander to drain off any excess liquid.
- Once drained, transfer to a blender or food processor and let sit while you make the bechamel. In the braiser, melt the butter over low heat, then whisk in the flour and cook until golden. Slowly drizzle in the milk, stirring the entire time to prevent lumps. Grate in the nutmeg and bay leaf and season with salt and pepper. Continue to cook until the milk thickens and coats the back of a spoon. Remove from the heat, discard the bay leaf and adjust seasoning as needed. Add the lemon zest and then add to the blender with the spinach and add the parmesan. Carefully blend until smooth, with the top of the blender cracked open to let any heat vent out.
- Bring a large pot of water to a boil and season well with salt. Working in batches, cook the lasagna sheets for 2-3 minutes, until al dente. Remove from the boiling water and transfer to a clean baking sheet and lightly oil each sheet to stop them sticking to one another.
- Increase the oven to 450 degrees and start to assemble. In the bottom of the braiser, start with a layer of spinach béchamel, followed by a layer of lasagna sheets, a scattering of butternut squash, some roughly torn mozzarella and some grated Parmesan. Repeat these layers, pressing down the lasagna sheets with each layer for a total of 3 layers. Finish with a generous scoop of the béchamel and the remaining butternut squash and any mozzarella if there is some left. Alternatively, don't add the mozzarella on the top layer if you want a bright green vibe!
- Place in the oven and bake for 20 to 30 minutes, until golden brown on top, being careful not to let it burn. Let the lasagna cool for 15 minutes and then serve as needed.
