Print

Butternut Squash Lasagna with Spinach and Sage Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 247 reviews

This comforting Butternut Squash Lasagna offers a creamy, savory twist on traditional lasagna by incorporating roasted butternut squash puree and a cottage cheese and spinach layer. The dish is layered with no-boil noodles and a rich white sauce flavored with Parmesan, nutmeg, and fresh sage, then baked until bubbly and golden. Perfect for a cozy dinner, this vegetarian lasagna is hearty and flavorful, featuring roasted vegetables and a luscious béchamel sauce.

Ingredients

Roasted Vegetables

  • 1 large butternut squash (about 2 ½ pounds)
  • 3 tablespoons olive oil (divided)
  • 2 ¼ teaspoons kosher salt (divided)
  • ½ teaspoon ground black pepper (divided)
  • 1 large yellow onion (halved then cut into 1 ½-inch wedges)
  • 1 head garlic

White Sauce

  • 3 tablespoons unsalted butter
  • ⅓ cup all-purpose flour
  • 3 ½ cups low-fat milk
  • 1 cup grated Parmesan cheese (divided)
  • ⅛ teaspoon ground nutmeg (freshly grated if possible)
  • 1 tablespoon finely chopped fresh sage (plus additional for serving)
  • Kosher salt and freshly ground black pepper to taste

Cottage Cheese Layer

  • 16 ounces low-fat cottage cheese or part-skim ricotta
  • 2 large eggs
  • 12 ounces frozen chopped spinach (thawed and squeezed very dry)
  • 1 cup shredded low-moisture part-skim mozzarella (divided)
  • 1/4 cup grated Parmesan cheese
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper

Assembly

  • 12 to 15 sheets no-boil lasagna noodles (as needed to cover layers)
  • Nonstick spray for the baking dish

Instructions

  1. Prepare the oven and vegetables: Preheat your oven to 375°F and position a rack in the center. Halve the butternut squash lengthwise, remove seeds, and place cut side up on one side of a large rimmed baking sheet. Brush with 1 ½ tablespoons olive oil, sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Place halved onion on the opposite side, drizzle with 1 tablespoon olive oil, sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper, and toss. Peel outer layers from the garlic head, trim tops to expose cloves, drizzle with 1 teaspoon olive oil and wrap in foil. Arrange alongside squash and onion.
  2. Roast the vegetables: Roast in the oven for 45 to 60 minutes until squash is tender and onions are soft and lightly browned. Toss onions halfway through cooking. Remove onions earlier if they start to char. Reduce oven temperature to 350°F after roasting.
  3. Puree vegetables: When cool enough to handle, scoop the squash flesh into a food processor along with roasted garlic cloves and onions. Add ½ teaspoon salt and ⅛ teaspoon pepper. Puree until smooth. Taste and adjust seasoning as needed.
  4. Make the white sauce: In a wide, deep saucepan, melt butter over medium heat. Sprinkle flour over the butter and stir constantly for 2 minutes until golden and uniform. Slowly whisk in milk to avoid lumps. Bring to a gentle simmer while scraping the pan bottom frequently. Simmer until sauce thickens to coat the back of a spoon, about 6 minutes.
  5. Season white sauce: Remove sauce from heat and stir in ½ cup Parmesan cheese, freshly grated nutmeg, chopped sage, ½ teaspoon kosher salt, and ⅛ teaspoon black pepper.
  6. Prepare the cottage cheese layer: In a large bowl, combine cottage cheese, eggs, squeezed spinach, 1 cup mozzarella, ¼ cup Parmesan, ½ teaspoon salt, and ¼ teaspoon black pepper. Mix well to distribute spinach evenly and break up any clumps.
  7. Assemble the lasagna: Lightly spray a 9×13-inch baking dish with nonstick spray. Spread a thin layer of white sauce on the bottom. Layer noodles over the sauce, then spread half of the squash puree layer. Add another noodle layer, then spread the entire cottage cheese mixture. Follow with a third noodle layer, then spread the remaining squash puree. Add a final noodle layer, pour the remaining white sauce evenly over the top, and sprinkle with the remaining ¼ cup Parmesan cheese.
  8. Bake the lasagna: Cover the dish with foil and bake at 350°F for 1 hour. Remove the foil and bake uncovered for an additional 15 minutes until bubbly and golden on top.
  9. Rest and serve: Let the lasagna rest at room temperature for 20 minutes to set before slicing. Garnish with additional fresh sage if desired and serve warm.

Notes

  • Make sure to squeeze excess moisture out of the thawed spinach to prevent a watery lasagna.
  • No-boil lasagna noodles simplify preparation; adjust quantity as needed to cover the layers evenly.
  • Freshly grated nutmeg enhances the flavor of the white sauce but can be substituted with pre-ground nutmeg in a pinch.
  • Letting the lasagna rest before serving helps the layers set, making it easier to slice.
  • You can substitute ricotta for cottage cheese if preferred.
  • Use low-fat dairy products to reduce calories while maintaining creaminess.

Find it online: https://recipethrive.com/butternut-squash-lasagna-with-spinach-and-sage-recipe/