Roasted Butternut Squash and Spinach Lasagna

January 6, 2021 • 0 comments

This Roasted Butternut Squash and Spinach Lasagna is the perfect baked pasta for cozy November and December nights with family and friends. Beautiful layers of seasonal butternut squash, creamy buttery béchamel sauce, spinach, and lasagna noodles, all come together in this vegetable-focused lasagna. It’s vibrant, creamy, a little cheesy, and so delicious! Top the lasagna with salty prosciutto before baking for a warming dinner that’s mouth-wateringly delicious.

Prep Time: 30 minutes
Cook Time: 1 hour and 30 minutes
Servings: 8

Directions

Ingredients:

6 cups cubed butternut squash (about 1 medium squash)

2 tablespoons extra virgin olive oil

kosher salt and black pepper

6 tablespoons Vermont Creamery Cultured Butter

3 cloves garlic, minced or grated

12 fresh sage leaves

2 sprigs fresh rosemary

1/4 cup all-purpose flour

2 cups whole milk

2 cups low sodium chicken or vegetable broth

1/4 teaspoon fresh grated nutmeg

1 cup shredded gouda or fontina cheese

2 cups whole milk ricotta

2 cups shredded provolone

2 packages (10 ounce) frozen spinach, thawed and drained or 4 cups fresh baby spinach

1 box no-boil lasagna noodles

3 ounces thinly sliced prosciutto, torn (optional)

Directions:

1. Preheat oven to 375 degrees F. Lightly butter a 9x13 inch baking dish.

2. On a baking sheet, toss together the butternut squash, olive oil, and a pinch each of salt and pepper. Transfer to the oven and roast for 25-30 minutes or until the squash is tender.

3. Meanwhile, make the sauce. Heat the butter, garlic, sage, and rosemary, in a large skillet over medium heat and cook until the butter begins to brown, about 3-4 minutes. Remove the sage and rosemary from the skillet. Whisk in the flour and cook for about 1 minute. Slowly add the milk and broth, whisking until combined. Stir in the nutmeg and season with salt and pepper. Bring to a boil and stir for 3-4 minutes. Stir in the gouda or fontina cheese and the spinach. Stir until the cheese is melted. Remove from the heat.

4. In a medium bowl, mash the roasted butternut squash until mostly smooth. Stir in the ricotta. Season with salt and pepper.

5. Spread 1/4 of the cheese sauce in the bottom of the prepared baking dish. Top with 3-4 lasagna sheets. Spread with 1/2 the butternut squash mixture, and then another 1/4 of the cheese sauce, and a handful of provolone. Repeat the layering until all the squash and sauce have been used...don't stress about making it perfect. Arrange the prosciutto on top, if using. Bake uncovered for 45 minutes or until the top has bubbled up and browned a bit. Let stand 10 minutes before serving. Top with the reserved fried sage and rosemary. Enjoy!

Recipe from Half Baked Harvest.

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