If you are looking for a heartwarming dish that combines cozy autumn flavors with a touch of elegance, this Butternut Squash and Spinach Lasagna with Sage and Nutmeg Recipe is exactly what you need. It’s a luscious layering of roasted butternut squash, tender spinach, aromatic herbs, and a velvety, spiced cream sauce that melds beautifully between sheets of delicate no-boil noodles. Every bite feels like a warm hug, making it perfect for gatherings or a comforting weeknight treat.
Ingredients You’ll Need
Every ingredient in this recipe is thoughtfully chosen not just for taste but also for texture and that inviting autumnal color palette. The wholesome squash and vibrant spinach provide a fresh base, while the fragrant sage and subtle nutmeg add depth and complexity. Let’s dive into the essentials!
- 3 pounds butternut squash: Roasting brings out its natural sweetness and soft texture, which makes all the difference in the filling.
- 1 and 1/2 teaspoons kosher salt (divided): Enhances flavor throughout the dish, ensuring everything tastes balanced and bright.
- 3 tablespoons light olive oil (divided): For roasting the squash to caramelized perfection without overpowering its flavor.
- 8 tablespoons butter (divided): Adds richness to the spinach and the creamy sauce; butter makes everything more luscious.
- 10 ounces fresh spinach: Wilting it locks in nutrients and a lovely green contrast in your lasagna layers.
- 5 cloves garlic (minced): Brings savory warmth and aromatic depth that particles interlace beautifully with the spices.
- 1/4 cup flour: The secret thickening agent that transforms milk into a silky, smooth béchamel sauce.
- 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and a pinch cayenne pepper: These spices brighten and season the sauce perfectly without stealing the show.
- 1/4 teaspoon nutmeg: A subtle but essential note that elevates the cream sauce with a gentle, sweet warmth.
- 1 tablespoon fresh sage and 1 tablespoon fresh rosemary (chopped): These herbs provide an earthy, fragrant punch that complements the autumn profile.
- 4 cups whole milk: The base for our creamy, dreamy sauce that coats every noodle.
- 9 sheets no-boil lasagna noodles: Easy to prep and perfect for layering without added fuss.
- 1 and 1/2 cups shredded Pecorino Romano (divided): Adds salty, tangy richness within the layers and on top for a golden finish.
- 1 cup whipping cream: Whipped to fluffy perfection, it tops the lasagna with an indulgent, light creamy layer.
- 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper: Season the whipped cream to keep every layer flavorful and balanced.
How to Make Butternut Squash and Spinach Lasagna with Sage and Nutmeg Recipe
Step 1: Prepare and Roast the Butternut Squash
Begin by preheating your oven to 450 degrees Fahrenheit and chopping 3 pounds of butternut squash into roughly uniform pieces for even roasting. Toss these with half the kosher salt and olive oil, spread on two sheet pans, and roast for 30 minutes until fork-tender and beautifully caramelized. This roasting step is crucial—it intensifies the natural sweetness and ensures the squash melds perfectly into the lasagna’s layers.
Step 2: Wilt the Spinach
While the squash roasts, melt 4 tablespoons of butter in a large skillet over medium heat, then add the fresh spinach sprinkled with salt. Cook just until wilted, about 2-4 minutes, then transfer to a paper towel to drain excess liquid. This method keeps the spinach tender and flavorful, preventing watery layers in your lasagna.
Step 3: Make the Aromatic Cream Sauce
Using the same skillet, add the remaining butter and minced garlic, cooking briefly until fragrant to build that savory base. Stir in flour and your blend of seasonings including salt, pepper, cayenne, and nutmeg, letting it cook until it forms a roux. Gradually whisk in the cold milk, adding it slowly so your sauce becomes rich and velvety without lumps. Add freshly chopped sage and rosemary to infuse the sauce with beautiful herbal notes, then simmer gently for 8-10 minutes until slightly thickened.
Step 4: Prepare and Soften the Noodles
While your sauce simmers, soften the lasagna noodles by boiling for 3 minutes or pouring boiling water over them in a bowl. Drain carefully as they will continue to absorb moisture during baking, so avoiding sogginess is key to the perfect bite.
Step 5: Assemble the Layers
Grease a 9×13 inch baking dish with butter, then build your lasagna starting with a cup of sauce on the bottom. Layer three noodles, half the roasted squash, half the spinach, a sprinkle of Pecorino Romano, and half the remaining sauce. Repeat these layers, then top with the last three noodles.
Step 6: Finish with Whipped Cream and Bake
Whip whipping cream with salt and pepper until soft peaks form and spread it over the top noodles completely. Sprinkle with the remaining Pecorino Romano. Cover the lasagna with foil sprayed with nonstick spray to prevent sticking, and bake at 375 degrees Fahrenheit for 30 minutes. Remove the foil and bake another 10-20 minutes until the top is golden and crisp. For an extra golden crust, broil briefly, but watch closely!
Step 7: Rest Before Serving
Allow the lasagna to rest for 10-15 minutes out of the oven so it sets perfectly, making it easier to slice while letting all those amazing flavors marry beautifully.
How to Serve Butternut Squash and Spinach Lasagna with Sage and Nutmeg Recipe
Garnishes
For serving, consider finishing off with a light drizzle of good-quality extra virgin olive oil or a sprinkle of freshly cracked black pepper. A few fresh sage or rosemary leaves on top can add wonderful visual appeal and enhance the herbal aroma, inviting everyone to dig right in.
Side Dishes
This lasagna pairs wonderfully with a crisp green salad dressed in a tangy vinaigrette to brighten the meal. Garlic bread or warm crusty bread are also fantastic companions, perfect for soaking up any leftover sauce and bringing satisfying crunch and texture to your plate.
Creative Ways to Present
Impress your guests by serving the lasagna in individual ramekins or mini casserole dishes for a personal touch. You can also layer it in clear glass baking dishes so guests can admire the beautiful layers of squash, spinach, and sauce before digging in. For festive gatherings, a dusting of smoked paprika or toasted pine nuts on top adds color and a delightful nutty crunch.
Make Ahead and Storage
Storing Leftovers
After cooling, cover your lasagna tightly and refrigerate for 3 to 5 days. The flavors deepen as it rests in the fridge, making your leftovers just as delicious – if not better – than the first serving.
Freezing
This Butternut Squash and Spinach Lasagna with Sage and Nutmeg Recipe freezes beautifully, either as a full pan or in individual portions. Freeze before or after baking; just wrap well with plastic wrap and foil for best results. Frozen lasagna stays good for 3 to 4 months, perfect for meal prep or busy weeknights.
Reheating
To reheat, thaw frozen lasagna in the refrigerator overnight if possible. Warm in a preheated oven at 350 degrees Fahrenheit for 20-30 minutes until heated through and bubbly. Cover with foil during reheating to keep it moist, removing foil near the end for a crisped top.
FAQs
Can I use frozen spinach instead of fresh?
Fresh spinach is preferred for its texture and taste, but you can use frozen spinach if you thaw and squeeze out all the excess water first. This will help prevent soggy layers and maintain the lasagna’s perfect consistency.
Do I have to roast the butternut squash?
Roasting intensifies the squash’s natural sweetness and improves texture, making it a key step. However, if pressed for time, lightly steaming can work, though the flavor won’t be quite as rich.
What makes this lasagna different from traditional meat lasagna?
Instead of meat, this recipe highlights the natural sweetness of butternut squash and the earthiness of spinach, complemented by a creamy sauce spiced with sage and nutmeg. It’s a delightful vegetarian twist full of warmth and depth without being heavy.
Can I substitute the Pecorino Romano cheese?
Yes! Parmesan is a great alternative that’s widely available and offers a similar salty tang. Avoid fresh mozzarella here, as Pecorino’s sharpness really balances the creamy sauce.
Is this recipe suitable for making ahead for a party?
Absolutely. You can assemble the lasagna a day ahead, cover it tightly, and refrigerate until ready to bake. This helps meld the flavors and lets you focus on other preparations on party day.
Final Thoughts
This Butternut Squash and Spinach Lasagna with Sage and Nutmeg Recipe is a total labor of love that rewards you with cozy, complex flavors and a comforting texture. Whether you’re cooking for family, friends, or just treating yourself, it offers a brilliant way to celebrate seasonal ingredients with style and warmth. Give it a go — I promise it will become one of your favorite lasagna recipes to turn to again and again.
Print
Butternut Squash and Spinach Lasagna with Sage and Nutmeg Recipe
- Prep Time: 50 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Butternut Squash Lasagna is a comforting, creamy, and flavorful vegetarian dish featuring roasted butternut squash, wilted spinach, a fragrant herb-infused white sauce, and layers of tender no-boil noodles. Topped with whipped cream and Pecorino Romano cheese, this recipe balances sweetness, savory herbs, and a velvety texture, making it a perfect hearty meal for fall or winter gatherings.
Ingredients
Roasted Butternut Squash
- 3 pounds butternut squash (about 8 cups, chopped)
- 1½ teaspoons kosher salt (divided, for roasting squash)
- 3 tablespoons light olive oil (divided, for roasting squash)
Spinach
- 4 tablespoons butter (half stick, divided)
- 10 ounces fresh spinach
- ¾ teaspoon kosher salt
- 5 cloves garlic (smashed and minced, at least 1 tablespoon)
Sauce
- ¼ cup flour
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 pinch cayenne pepper
- ¼ teaspoon nutmeg
- 1 tablespoon fresh sage (chopped)
- 1 tablespoon fresh rosemary (chopped)
- 4 cups whole milk
Lasagna
- 9 sheets no-boil lasagna noodles
- 1½ cups shredded Pecorino Romano cheese (divided, or Parmesan as alternative)
- 1 cup whipping cream
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Preheat oven: Preheat your oven to 450 degrees Fahrenheit to prepare for roasting the butternut squash.
- Chop squash: Peel and chop the butternut squash into roughly 1-inch pieces for even roasting.
- Roast squash: Spread the chopped squash in a single layer on two half-sheet pans. Drizzle each pan with ¾ teaspoon kosher salt and 1½ tablespoons light olive oil. Toss to coat evenly and ensure pieces are not touching.
- Bake squash: Roast the squash at 450°F for 30 minutes, rotating the pans halfway through. Roast until fork-tender, then set aside.
- Reduce oven temperature: Lower the oven temperature to 375°F for baking the assembled lasagna later.
- Wilt spinach: In a large skillet over medium heat, melt 4 tablespoons butter. Add fresh spinach and sprinkle with ¾ teaspoon kosher salt. Cook for 2–4 minutes until wilted, then transfer to a paper towel-lined plate to drain excess liquid.
- Prepare aromatics: Smash and mince garlic cloves, chop sage and rosemary, and measure spices and milk. Grate Pecorino Romano cheese and set aside.
- Start sauce: In the same skillet used for spinach, melt remaining 4 tablespoons butter over medium heat. Add minced garlic and cook 1 minute until fragrant.
- Add flour and spices: Stir in flour, 1 teaspoon kosher salt, ½ teaspoon black pepper, cayenne, and nutmeg. Cook for 1 minute until incorporated and flour is cooked.
- Add herbs: Stir in chopped sage and rosemary.
- Incorporate milk gradually: Slowly pour in milk ¼ cup at a time, stirring constantly until the sauce thickens and is smooth.
- Simmer sauce: Reduce heat to medium-low; simmer the sauce gently for 8–10 minutes without boiling to fully develop flavors and thicken.
- Soften noodles: Briefly soften lasagna noodles by boiling for 3 minutes or pouring boiling water over them, then drain to prevent sogginess.
- Prepare baking pan: Grease a 9×13-inch pan with butter wrapper. Have all ingredients ready near the pan for assembly.
- Assemble first layer: Spread 1 cup sauce on the bottom of the pan. Arrange 3 noodles over the sauce, then add half the roasted butternut squash and half the wilted spinach. Sprinkle ½ cup Pecorino Romano cheese and cover with half the remaining sauce.
- Assemble second layer: Repeat layering with 3 noodles, remaining butternut squash, remaining spinach, ½ cup Pecorino Romano, and the rest of the sauce.
- Top noodles: Add the final 3 noodles on top of the arranged layers.
- Make whipped cream topping: In a bowl or mixer, whip 1 cup heavy cream with ½ teaspoon kosher salt and ½ teaspoon black pepper until stiff peaks form.
- Cover top layer: Spread whipped cream evenly over the top noodles, fully covering them.
- Add cheese topping: Sprinkle ½ cup Pecorino Romano cheese over the whipped cream layer.
- Cover with foil: Spray foil with nonstick spray and cover the lasagna tightly to prevent drying during baking.
- Bake covered: Bake at 375°F for 30 minutes.
- Bake uncovered: Remove foil and continue baking for 10–20 minutes until the top is golden brown and crispy. Optionally broil 1–3 minutes to brown cheese if needed.
- Rest lasagna: Let rest for 10–15 minutes before slicing for best texture and easier serving.
- Storage: Cover and refrigerate leftovers for 3–5 days.
- Freezing: Freeze portions or whole lasagna (baked or unbaked) for up to 3–4 months for easy meal prep.
- Make ahead: Assemble and refrigerate the lasagna overnight. Remove plastic wrap, cover with foil, let sit 20–30 minutes at room temperature, then bake in a cold oven at 375°F for 40–45 minutes or until heated through.
Notes
- You can use Parmesan cheese if Pecorino Romano is unavailable.
- Do not overboil noodles; a brief soaking is enough as noodles continue cooking in the oven.
- Be careful not to boil the white sauce; simmer gently to avoid curdling.
- Roast the squash in a single layer without overcrowding for even cooking.
- Leftover lasagna freezes well and can be reheated directly from frozen.
- Adjust seasoning in the whipped cream topping as desired.
- When broiling to brown cheese, watch closely to prevent burning.
- This dish is vegetarian but contains dairy; it is not vegan.
