Description
A cozy and flavorful vegetarian Italian lasagna made with roasted butternut squash, spinach, béchamel sauce, and layers of noodles, perfect for a comforting fall or winter meal.
Ingredients
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1 onion, finely chopped
- 1 (10 oz) bag fresh spinach
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon red pepper flakes (optional)
- 3 tablespoons butter (for béchamel)
- 3 tablespoons all-purpose flour (for béchamel)
- 2 1/2 cups milk (for béchamel)
- 1/4 teaspoon salt (for béchamel)
- 1/4 teaspoon ground black pepper (for béchamel)
- 1/4 teaspoon nutmeg (for béchamel)
- 9 lasagna noodles, cooked and drained
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, until tender and slightly caramelized.
- In a large pan, melt 1 tablespoon butter. Sauté garlic and onion until translucent. Add spinach and cook until wilted. Stir in nutmeg and red pepper flakes if using. Set aside.
- To make béchamel sauce: In a saucepan, melt 3 tablespoons butter. Whisk in flour and cook for 1-2 minutes. Gradually whisk in milk. Add salt, pepper, and nutmeg. Simmer and stir until thickened, about 5-7 minutes.
- Lower oven temperature to 375°F (190°C). Grease a 9×13 inch baking dish. Spread a thin layer of béchamel sauce on the bottom.
- Layer 3 lasagna noodles, followed by roasted squash, sautéed spinach, béchamel sauce, mozzarella, and Parmesan. Repeat layers two more times, ending with béchamel and cheese on top.
- Cover with foil and bake for 25 minutes. Remove foil and bake another 15-20 minutes until golden and bubbly.
- Let rest for 10 minutes before slicing and serving.
Notes
- You can prepare components a day ahead for easier assembly.
- Use gluten-free lasagna noodles and flour to make it gluten-free.
- Leftovers store well and taste even better the next day.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 6g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 45mg
