Ingredients
Roasted Butternut Squash
- 2 lbs butternut squash, peeled, seeded, and cut into 1-inch cubes
- 2 tablespoons olive oil
- Kosher salt and black pepper, to taste
- 1/2 cup vegetable broth
- 1 tablespoon pure maple syrup
- 1/8 teaspoon ground nutmeg
Pasta and Cheese
- 12 lasagna noodles
- 3 cups shredded mozzarella cheese, divided
- 1/4 cup freshly grated Parmesan cheese
Spinach Ricotta Mixture
- 2 tablespoons butter
- 1 shallot, minced
- 4 garlic cloves, minced
- 4 cups packed spinach
- 15 oz ricotta cheese
- 1/4 cup Parmesan cheese
- 1 large egg
- 1 teaspoon fresh sage, minced
- 1 teaspoon fresh thyme, minced
- 1/4 teaspoon crushed red pepper flakes
- Kosher salt and black pepper, to taste
Béchamel Sauce
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 3 1/2 cups whole milk
- Kosher salt and black pepper, to taste
Instructions
- Preheat and Roast Squash: Preheat oven to 400°F. Line a large baking sheet with parchment paper. Place butternut squash cubes on the baking sheet, drizzle with olive oil, and toss to coat evenly. Season with salt and pepper. Roast for 25 to 30 minutes until tender, then let cool for 5 minutes.
- Cook Lasagna Noodles: While the squash roasts, bring a large pot of salted water to boil. Cook lasagna noodles until al dente as per package instructions, stirring occasionally. Drain and rinse with cool water, separating noodles to prevent sticking.
- Prepare Noodles: Spread a little olive oil over a large baking sheet. Lay noodles in an even layer, turning each to coat both sides lightly with oil to prevent sticking. Set aside.
- Make Spinach Ricotta Mixture: Heat butter in a large skillet over medium heat. Sauté minced shallot for 2-3 minutes until softened. Add spinach and cook until wilted. Stir in garlic and cook for one minute. Transfer mixture to a large bowl and combine with ricotta, Parmesan, egg, sage, thyme, crushed red pepper flakes, salt, and pepper. Mix well and set aside.
- Prepare Butternut Squash Puree: Place roasted butternut squash in a food processor. Add vegetable broth, maple syrup, and nutmeg. Process until smooth and thick. Set aside.
- Make Béchamel Sauce: Melt butter in a large saucepan over medium heat. Whisk in flour and cook for one minute. Gradually whisk in milk and bring to a gentle boil. Reduce heat and simmer, whisking frequently, until sauce thickens, about 3 to 5 minutes. Remove from heat and season with salt and pepper. Set aside.
- Assemble Lasagna: Grease a 9×13-inch baking dish. Spread 2/3 cup béchamel sauce evenly over the bottom. Layer 3 lasagna noodles over the sauce. Spread 1/3 of the butternut squash puree over noodles, then 1/3 of the spinach ricotta mixture. Sprinkle 1/2 cup mozzarella cheese and drizzle 2/3 cup béchamel sauce on top. Repeat layering twice more. Finish with remaining 3 noodles, remaining 1 1/2 cups mozzarella, and 1/4 cup Parmesan cheese. Optionally garnish with sage leaves. Cover tightly with foil sprayed with cooking spray.
- Bake: Bake covered for 40 minutes at 400°F. Remove foil and bake uncovered for an additional 15 minutes until the top is golden and bubbly.
- Rest and Serve: Remove from oven and let lasagna rest for 10 to 15 minutes before slicing and serving to set the layers and enhance flavors.
Notes
- Use fresh herbs like sage and thyme for the best flavor in the spinach ricotta mixture.
- You can substitute whole milk with a lower-fat milk for a lighter béchamel sauce.
- Adding a pinch of nutmeg to the béchamel sauce can enhance its depth of flavor.
- Letting the lasagna rest after baking helps it firm up for easier slicing.
- Make sure to rinse noodles after boiling to prevent sticking and ease layering.
- Prep Time: 30 minutes
- Cook Time: 1 hour 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
