Butternut Squash Lasagna Recipe
This easy recipe is a delicious vegetarian twist on classic lasagna
This easy Butternut Squash Lasagna is the perfect dish all your guests will enjoy. The vegetarian meal is filled with a delicious medley of cheeses, spinach, and fresh herbs. The combo of goat cheese, mozzarella, and ricotta gives this dish a flavor that just can’t be beat. You can make this lasagna with boxed oven-ready noodles for an easier dinner or you can use your own fresh lasagna noodles. In only a couple hours, you could have this beautiful and tasty lasagna ready to eat.
PLUS Enter to win the Peugeot Appolia Ceramic Square Baking Dish Giveaway as part of our 12 Days of Christmas in July giveaways as well as our 12 Days Grand Prize!
Cooking Time1 hr 20 min
Cooking Vessel Size8 x 8 Baking Pan
Recipe CourseMain Course
Type of DishPasta
- 1 box oven-ready lasagna noodles
- 1 peeled and cubed butternut squash
- 2 tablespoons extra-virgin olive oil
- salt and pepper
- 6 tablespoons unsalted butter
- 2 cloves minced garlic
- 10 fresh sage leaves
- 1 sprig fresh rosemary
- 1/4 cup all-purpose flour
- 2 cups vegetable broth
- 2 cups whole milk
- 1/4 teaspoon freshly grated nutmeg
- 1 cup whole milk ricotta cheese
- 2 cups fresh goat cheese, divided
- 1 cup shredded mozzarella cheese
- 4 cups baby spinach
For more delicious vegetarian recipes, check out these31 Vegetarian Recipes: Soups and Stews
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a large mixing bowl, toss together the diced butternut squash with olive oil, salt and pepper.
Transfer to the prepared baking sheet and roast in the oven for 25-30 minutes or until tender, stirring every so often to ensure squash is roasted evenly.
Transfer to a shallow dish and mash the roasted butternut squash with a fork.
Stir in the ricotta with 1 cup of the fresh goat cheese. Season with salt and pepper and stir well.
Prepare the bechamel. (See below)
Bring bechamel to a boil and stir for a couple of minutes. Add the remaining cup of goat cheese and stir until melted. Add spinach and stir until wilted. Remove from the heat and set aside.
Lightly butter a 8×8 inch (21,7 cm) baking dish. Spread one layer of the bechamel with spinach in the bottom of the dish, cover with lasagna sheets, and spread a layer of the mashed butternut squash. Sprinkle some grated cheese and extra goat cheese on top, and cover with more bechamel.
Add another layer of lasagna and repeat: spread one layer of mashed butternut squash, sprinkle some cheese over, and add one layer of bechamel. Repeat one more time if needed, and finish with a layer of bechamel.
Sprinkle the remaining grated cheese on top and bake for 45 minutes or until slightly golden-brown in surface. Let stand 5 minutes and enjoy!
Preparing the bechamel
Heat the butter in a large skillet over medium heat.
Add minced garlic, sage, rosemary, and cook until the butter begins to brown, about 2-3 minutes.
Remove the sage and rosemary from the skillet. Whisk in the flour and cook for about 1 minute.
Slowly pour in the milk and broth, whisking until combined.
Add the nutmeg, salt and pepper. Taste to adjust seasoning as needed.