Butternut Squash Lasagna

This creamy butternut squash lasagna features roasted squash, spinach, mushrooms, and sage in a rich Parmesan sauce for a cozy vegetarian dinner.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 2 hr
• Calories: 296 Calories

Ingredients

• 1 tablespoon honey
• 1 onion, chopped
• 1 teaspoon minced garlic
• salt and ground black pepper to taste
• 2 cups shredded mozzarella cheese
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (16 ounce) package lasagna noodles
• 1 (8 ounce) package sliced fresh mushrooms
• 2 cups grated Parmesan cheese, divided
• 1 butternut squash, halved and seeded
• 1 tablespoon olive oil, divided, or as needed
• 7 cups milk, divided
• 4 fresh sage leaves, shredded, or to taste
• 0.25 teaspoon ground nutmeg
• 0.5 cup cornstarch
• 0.25 teaspoon minced fresh ginger

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.

Step 2

Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.

Step 3

Heat 1 ½ teaspoons olive oil in a skillet over medium heat; cook and stir mushrooms and garlic until mushrooms are tender, 5 to 10 minutes.

Step 4

Heat remaining 1 ½ teaspoons olive oil in a separate skillet over medium heat; cook and stir onion until softened, about 5 minutes. Add spinach and cook until spinach is heated through, 3 to 5 minutes.

Step 5

Bake in the preheated oven for 30 minutes. Uncover and bake until bubbling and cheese is browned, about 15 minutes more. Let stand for 10 minutes before serving.

Step 6

Place squash, cut-side up, on the prepared baking sheet. Cover with aluminum foil. Bake in the preheated oven until squash is tender, 45 minutes to 1 hour 15 minutes.

Step 7

Heat 6 cups milk in a 5-quart saucepan over medium heat until simmering, about 5 minutes. Whisk remaining 1 cup milk and cornstarch together in a bowl until smooth; whisk into hot milk. Cook and stir until thickened, about 5 minutes. Whisk 1 ½ cups Parmesan cheese, honey, sage, nutmeg, salt, and pepper into sauce until smooth. Cover and keep warm over low heat.

Step 8

Reduce oven temperature to 375 degrees F (190 degrees C). Scrape flesh from butternut squash with a fork into a bowl; mash. Stir ginger, salt, and pepper into mashed butternut squash.

Step 9

Spread about 1 cup white sauce in the bottom of a 9x13-inch baking dish. Layer noodles, half the squash mixture, one-fifth of the remaining white sauce, noodles, spinach mixture, one-fifth white sauce, noodles, half the mozzarella, mushroom mixture, one-fifth white sauce, noodles, remaining squash, one-fifth white sauce, remaining noodles, remaining white sauce, remaining mozzarella, and ½ cup Parmesan cheese.