Butternut Squash and Spinach Lasagna
Making the perfect butternut squash lasagna at home is easier than you might think. Follow these easy steps and discover how to make butternut squash lasagna in your own kitchen.
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Servings: 12 pieces
INGREDIENTS
- 9 ounces no boil lasagna noodles (we used gluten-free)
- 1 medium butternut squash
- 1 tablespoon olive oil
- 2 teaspoons salt divided
- 1/2 cup unsalted butter or vegan butter
- 3 teaspoons chopped sage
- 1 tablespoon fresh chopped rosemary
- 4 cloves garlic minced
- 1/4 cup all purpose flour or your favorite 1:1 gluten free flour blend
- 1 1/2 cups whole milk or full fat canned coconut milk shaken
- 1.5 cups vegetable broth
- 3/4 cup gruyere or fontina cheese (can sub nutritional yeast)
- 3 cups ricotta (sub vegan ricotta like Kyte Hill)
- 6 cups fresh spinach or 1 package frozen spinach thawed and patted dry
- 2 cups provolone optional
INSTRUCTIONS
Roast the butternut squash:
- Preheat the oven to 375°F. Peel the squash with a vegetable peeler then use a sharp knife to slice it in half lengthwise. Scoop the seedy centers out using a spoon then slice and dice the squash into cubes.
- Spread the squash out evenly onto a large baking pan, drizzle with olive oil and sprinkle with 1 teaspoon of salt. Roast in the preheated oven for 25-30 minutes, or until the squash is fork-tender.
Make the spinach cream sauce:
- Melt the butter (or vegan butter) in a medium saucepan over medium heat. Add the fresh herbs and garlic and cook for 1-2 minutes.
- Sprinkle the flour (or gluten free 1:1 flour) on top and whisk to create a thick mixture. Pour the milk into the pan and stir to mix it well with the flour paste. Turn the heat up to medium-high and allow to simmer and thicken for 1-2 minutes. Next, add the vegetable broth and stir well then add the remaining salt and shredded cheese (if using) and stir until the cheese is melted. Skip this step if you aren't using cheese.
- Once it's melted, add the spinach and stir to wilt.
Assemble and bake:
- When the squash is done roasting, carefully transfer it to a medium bowl and mash it with a potato masher or the back of a fork. Add the ricotta cheese to it and stir well until combined. Set it aside to assemble the lasagna.
- Spray a large 9x13 inch baking dish with non stick cooking spray. Use the back of a serving spoon to spread a small amount of the spinach and cream mixture to the bottom of the pan and spread it evenly to all four edges.
- Next, lay the no-boil lasagna noodles on top in an even layer. Spoon the butternut squash and ricotta mixture on top of the noodles and spread gently with the back of a spoon. Add more spinach cream sauce on top then top with shredded provolone if using. Repeat the process with noodles, butternut squash, spinach sauce and provolone until you've run out. Finish with shredded provolone on top if using.
- Bake in the oven at 375°F for 45 minutes or until it's heated all the way through and the top layer is melted and browned. Start checking for doneness around 35 minutes and tent with foil if it's getting too dark. Allow it to rest for 15-20 minutes before serving.
Notes
How to make in advance:
- Roast the butternut squash in advance or;
- Roast and make the butternut squash and ricotta mixture as well as the spinach cream sauce a day in advance or;
- Follow the directions all the way through and allow to cool completely. Cover and store in the fridge for 3 days or in the freezer for up to 3 months.
Nutrition
Serving: 1serving | Calories: 497kcal | Carbohydrates: 32.4g | Protein: 20.4g | Fat: 32.6g | Cholesterol: 79.2mg | Sodium: 799mg | Fiber: 4.1g | Sugar: 2.8g
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