Description
This creamy butternut squash lasagna features layers of roasted squash, spinach, ricotta, and a rich white sauce.
Ingredients
Scale
- 1 butternut squash (about 3 pounds)
- 2 tablespoons olive oil
- 1 teaspoon kosher salt – divided
- 1 teaspoon ground black pepper – divided
- 2 cloves of garlic – peeled and minced
- 5 ounces fresh spinach – washed
- 1/4 cup butter – unsalted or salted
- 1/4 cup whole wheat white flour or gluten free all purpose flour
- 1 1/2 cups plant-based milk (plain, unsweetened almond milk)
- 1/4 teaspoon ground nutmeg
- 1 bay leaf
- 16 ounces part-skim ricotta cheese
- 1 tablespoon freshly grated lemon zest
- 1 cup shredded mozzarella cheese
- 3/4 cup grated parmesan cheese
- 2 teaspoons fresh sage leaves – minced
- 1 tablespoon fresh rosemary – minced
- 10–12 no-cook lasagna noodles
Instructions
- Preheat the oven to 425 degrees F and spray a baking sheet with cooking spray. Cut the ends off of the squash, peel it, remove the seeds, and slice it into planks that are 1/4 inch thick. Lay the squash onto a sprayed baking sheet, drizzle with 1 tablespoon of olive oil, sprinkle with salt and pepper, and bake for 15 minutes.
- Remove the squash and let cool for a few minutes. For easier clean up, line the baking sheet with parchment paper.
- Heat the remaining tablespoon of olive oil in a pan over medium heat. Add the minced garlic and cook for 1-2 minutes, then toss in the spinach and cook until wilted. Remove and set aside.
- Add butter to a medium-size saucepan heated to medium heat. Once it melts, whisk in the flour for a minute. Gradually add the milk, whisking. Add in nutmeg and bay leaf, simmer on low for 3-5 minutes until thickened.
- In a mixing bowl, combine ricotta with lemon zest, sage, rosemary, parmesan, mozzarella, salt, and pepper, and mix.
- Reduce oven temperature to 400 degrees F, spray a 9×13 baking dish, ladle white sauce into the bottom. Layer noodles, butternut squash, sautéed spinach, and ricotta mixture. Pour half of remaining creamy white sauce, then repeat layers. Finish with noodles and remaining sauce and spinach topped with parmesan.
- Bake for 35 minutes until golden brown and bubbly. Let cool for at least 30 minutes before serving.
Notes
- Variations: Use gluten-free lasagna noodles if preferred.
- Allow the lasagna to sit for a few minutes before serving to help set the layers.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 80mg