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
Scale
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.
