Roasted Butternut Squash And Spinach Lasagna

This Roasted Butternut Squash and Spinach Lasagna is a comforting and flavorful twist on the classic Italian dish. The sweet, caramelized butternut squash pairs beautifully with the savory spinach and creamy ricotta cheese. Layered between tender lasagna noodles and a rich béchamel sauce, this dish offers a delightful combination of textures and flavors. It’s the perfect vegetarian meal for fall, offering a hearty and satisfying option that’s sure to impress your family and guests alike.

Ingredients:

• For the roasted butternut squash:
  • 1 medium butternut squash, peeled, seeded, and cubed
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
• For the lasagna:
  • 12 lasagna noodles
  • 2 cups fresh spinach, chopped
  • 2 cups ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 egg, beaten
  • 2 cups shredded mozzarella cheese
  • 3 cups béchamel sauce (recipe below)
• For the béchamel sauce:
  • 4 tablespoons butter
  • 1/4 cup all-purpose flour
  • 3 cups milk
  • 1/4 teaspoon nutmeg
  • Salt and pepper, to taste

Instructions:

1. Roast the Butternut Squash:
   • Preheat your oven to 400°F (200°C).
   • Toss the butternut squash cubes with olive oil, salt, and pepper.
   • Spread the squash on a baking sheet and roast for 25-30 minutes, or until tender and caramelized, stirring halfway through.
2. Prepare the Béchamel Sauce:
   • In a medium saucepan, melt the butter over medium heat.
   • Add the flour and cook, stirring constantly, for 2-3 minutes until the mixture turns golden.
   • Gradually whisk in the milk, continuing to stir until the sauce thickens, about 5-7 minutes.
   • Season with nutmeg, salt, and pepper. Remove from heat and set aside.
3. Cook the Lasagna Noodles:
   • Cook the lasagna noodles according to the package instructions until al dente. Drain and set aside.
4. Prepare the Ricotta Filling:
   • In a large bowl, mix the ricotta cheese, chopped spinach, Parmesan cheese, and the beaten egg until well combined. Season with salt and pepper.
5. Assemble the Lasagna:
   • Preheat your oven to 375°F (190°C).
   • Spread a thin layer of béchamel sauce on the bottom of a 9×13 inch baking dish.
   • Place a layer of lasagna noodles over the sauce.
   • Spread half of the ricotta-spinach mixture over the noodles, followed by half of the roasted butternut squash.
   • Drizzle with béchamel sauce and sprinkle with some mozzarella cheese.
   • Repeat the layers, finishing with a layer of noodles topped with the remaining béchamel sauce and mozzarella cheese.
6. Bake:
   • Cover the lasagna with foil and bake for 25 minutes.
   • Remove the foil and bake for an additional 20-25 minutes, or until the top is golden and bubbly.
7. Serve:
   • Let the lasagna rest for 10-15 minutes before serving. Enjoy!