Butternut Squash Spinach Mushroom Lasagna (Printable Version)
Roasted squash, mushrooms, and spinach layered with creamy béchamel and melted cheeses for a comforting vegetarian main.
# What You Need:
→ Vegetables
01 - 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
02 - 10 oz fresh spinach, washed and chopped
03 - 12 oz cremini or button mushrooms, sliced
04 - 1 medium onion, finely chopped
05 - 3 garlic cloves, minced
→ Pantry Staples
06 - 2 tablespoons olive oil
07 - 3 tablespoons unsalted butter
08 - 3 tablespoons all-purpose flour
09 - 1 teaspoon dried thyme
10 - 1 teaspoon dried oregano
11 - Salt and freshly ground black pepper, to taste
12 - Freshly grated nutmeg (optional)
→ Dairy & Cheese
13 - 2 cups whole milk
14 - 1 cup grated Parmesan cheese
15 - 2 cups shredded mozzarella cheese
16 - 1 cup ricotta cheese
→ Pasta
17 - 9-12 no-boil lasagna noodles (or regular, cooked according to package instructions)
→ Garnish
18 - 1/4 cup fresh basil, chopped (optional)
# How To Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Toss butternut squash cubes with 1 tablespoon olive oil, salt, and pepper. Spread on the prepared baking sheet and roast for 25-30 minutes, stirring once, until tender and lightly caramelized. Set aside.
03 - In a large skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add onion and garlic; sauté for 2-3 minutes until translucent.
04 - Add mushrooms, season with salt, pepper, thyme, and oregano. Sauté for 6-8 minutes, until they release moisture and begin to brown. Add spinach and cook for another 2-3 minutes until wilted. Remove from heat.
05 - In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk, stirring constantly until thickened, about 5 minutes. Season with salt, pepper, and a pinch of nutmeg if using. Stir in half the Parmesan cheese; remove from heat.
06 - Lower oven temperature to 375°F.
07 - Spread a thin layer of béchamel on the bottom of a 9x13-inch baking dish. Layer noodles, half the roasted squash, half the mushroom-spinach mixture, half the ricotta, and a third of the béchamel. Sprinkle with mozzarella and some Parmesan. Repeat layers once more. Finish with a final layer of noodles, remaining béchamel, and top generously with mozzarella and Parmesan.
08 - Cover with foil and bake for 25 minutes.
09 - Remove foil and bake for another 15-20 minutes until golden and bubbling. Let rest 10-15 minutes before slicing. Garnish with fresh basil if desired.
# Expert Suggestions:
01 -
- The roasted butternut squash brings natural sweetness that balances perfectly with savory mushrooms
- This makes enough for generous seconds and leftovers, which somehow taste even better the next day
02 -
- Letting the lasagna rest before slicing is the hardest part but absolutely essential for clean, beautiful layers
- Roasting the squash ahead of time is worth every minute because that caramelized flavor cannot be achieved any other way
03 -
- Grate your own cheese instead of buying pre-shredded for better melting and flavor
- Room temperature ingredients spread more evenly and prevent tearing the noodles