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Butternut Squash Lasagna
Butternut Squash Lasagna
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Prep Time:
30 minutes
Cook Time:
90 minutes
Total Time:
120 minutes
Satisfying butternut squash lasagna with roasted squash, spinach, mushrooms, white sauce, noodles, and cheese - a comforting, veggie-packed delight.
Ingredients:
  • 1 butternut squash, halved and seeded
  • 1 tablespoon olive oil, divided, or as needed
  • 1 (8 ounce) package sliced fresh mushrooms
  • 1 teaspoon minced garlic
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • 7 cups milk, divided
  • 0.5 cup cornstarch
  • 2 cups grated Parmesan cheese, divided
  • 1 tablespoon honey
  • 0.25 teaspoon ground nutmeg
  • 4 fresh sage leaves, shredded, or to taste
  • salt and ground black pepper to taste
  • 1 (16 ounce) package lasagna noodles
  • 0.25 teaspoon minced fresh ginger
  • 2 cups shredded mozzarella cheese
Instructions:
  • Preheat the oven to a piping hot 450 degrees F (230 degrees C) and prepare a baking sheet by lining it with aluminum foil.
  • Lay the squash halves, cut-side up, on the baking sheet and tent them with aluminum foil.
  • Roast in the preheated oven until the squash is tender, for 45 minutes to 1 hour and 15 minutes.
  • In a skillet over medium heat, sauté mushrooms and garlic in 1 1/2 teaspoons of olive oil until mushrooms are tender, for about 5 to 10 minutes. Once done, remove from heat.
  • In a separate skillet, warm 1 1/2 teaspoons of olive oil over medium heat. Sauté the onion in the oil until softened, for about 5 minutes. Then add the spinach to the onion and continue cooking until the spinach is heated through, which should take 3 to 5 minutes. Once done, remove the skillet from the heat.
  • In a 5-quart saucepan, warm 6 cups of milk over medium heat until simmering, about 5 minutes. In a bowl, combine 1 cup milk with cornstarch, whisk until smooth, then pour into the simmering milk. Stir constantly with a wooden spoon, bringing the mixture just under a boil until it thickens into a sauce, about 5 minutes. Remove from heat to prevent scorching.
  • Blend 1 1/2 cups of Parmesan cheese, honey, nutmeg, sage, salt, and pepper into sauce until velvety. Keep warm with lid on pot over low heat.
  • Bring a pot of lightly salted water to a boil, then cook lasagna noodles until al dente, about 8 minutes. Drain.
  • Lower the oven temperature to 375°F (190°C).
  • Scoop butternut squash flesh into a bowl and mash with a fork. Mix in ginger, salt, and pepper.
  • Spread a layer of 1 cup of white sauce in the bottom of a 9x13-inch baking dish. Place a layer of noodles over the white sauce. Then, build layers with 1/2 of the butternut squash mixture, 1/5 of the white sauce, noodles, spinach mixture, another 1/5 of the white sauce, noodles, half of the mozzarella cheese, mushroom mixture, another 1/5 of the white sauce, noodles, the remaining butternut squash mixture, another 1/5 of the white sauce, the rest of the noodles, the remaining 1/5 of the white sauce, all of the remaining mozzarella cheese, and finally, 1/2 cup of Parmesan cheese. Cover the dish with foil and place it on a baking sheet before baking.
  • Bake in a preheated oven for 30 minutes. Uncover and bake until bubbly and cheese is golden brown, approximately 15 more minutes. Allow to rest for 10 minutes before serving.

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