Linda CainSometimes, a dish can transport you to another place, or even time. If you’re like me, you find joy in creating something that is both delicious and comforting.
Whether you want to impress guests or satiate a craving for something rich and hearty, this Butternut Squash Lasagna is sure to hit the spot.
But before we dive into the details of this dish, let me share how I like to prepare for a meal like this one. Pairing is important.
Think about serving this lasagna alongside a fresh salad dressed in a tangy vinaigrette. It offers a wonderful contrast to the creamy richness of the lasagna.
Or, if you’re in the mood for something heartier, garlic bread can serve as the perfect sidekick here. And for those evenings spent under the stars, wouldn’t a light wine, like a Pinot Grigio, elevate the experience?
Now, let’s talk about what makes this Butternut Squash Lasagna so special.
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What is Butternut Squash Lasagna?
Butternut Squash Lasagna is a comforting dish that replaces traditional meat and ricotta cheese with a combination of roasted butternut squash, fresh spinach, and a creamy white sauce. It’s layered with lasagna noodles and topped off with mozzarella cheese. Each bite is delicate yet fulfilling.
Why This Recipe Works
1. Healthier Alternative
Butternut squash packs a nutritional punch. It is rich in vitamins A and C, as well as fiber. This lasagna offers all the comfort of a traditional lasagna with far fewer calories and fat.
2. Flavor Explosion
The sweetness of the butternut squash complements the savory layers of cheese and spinach. The addition of nutmeg provides just a hint of warmth, tying all the flavors together beautifully. This dish doesn’t shy away from being rich and satisfying.
3. Hassle-Free Preparation
You can prepare the components ahead of time. When you’re ready, prepare to layer and bake. It’s fantastic for busy weeknights or impressing guests without spending hours in the kitchen.
4. Versatile Ingredient Swaps
If you’re missing a specific ingredient, this recipe easily adapts. Perhaps you don’t have mascarpone on hand. Or maybe you wish to use zucchini instead of spinach. Customizing this lasagna allows you to make it uniquely yours.
Ingredients You’ll Need To Make This Dish
Main Ingredients:
600g baby spinach leaves, thoroughly washed
3 whole garlic cloves, left in their skins
40g toasted pine nuts
125g ball of mozzarella cheese, torn or chopped into bite-sized pieces
12–15 sheets of lasagna
A small bunch of fresh sage leaves
1 tbsp extra virgin olive oil, plus a little more for drizzling
1 medium-sized butternut squash, peeled, deseeded, and diced into 2cm chunks
White Sauce Ingredients:
250g mascarpone cheese
70g plain flour
50g grated parmesan cheese
800ml semi-skimmed milk
70g unsalted butter
A light grating of fresh nutmeg
Additional Flavor Boosters:
½ tsp white pepper — for subtle warmth in the white sauce
1 tsp lemon zest — to add a bright citrus note
Omitted Ingredient:
None removed, as all ingredients contribute distinctively to the flavor and texture balance.
How To Make This Butternut Squash Lasagna?
Now that we have everything we need, let’s get cooking! Below are the detailed steps to making this mouth-watering dish.
Step 1: Roast the Butternut Squash
Preheat your oven to 200°C (about 400°F). In a baking dish, toss the diced butternut squash with a drizzle of olive oil and a sprinkle of salt.
Roast for about 25 minutes or until the squash is tender and slightly caramelized. This roasting process really brings out that natural sweetness.
Step 2: Prepare the White Sauce
In a medium saucepan, melt 70 grams of butter over medium heat. Whisk in the plain flour, cooking for about a minute to create a roux. Gradually whisk in the semi-skimmed milk. Bring to a simmer, stirring frequently. Once thickened, add the mascarpone cheese and grated parmesan. Season with nutmeg, white pepper, and lemon zest for flavor.
Step 3: Sauté the Spinach
In a skillet, heat a bit of olive oil over medium heat. Add the washed spinach and whole garlic cloves. Sauté until the spinach wilts. Remove from heat and let cool slightly. Once cooled, remove the garlic cloves and discard them.
Step 4: Layer the Lasagna
In a large baking dish, pour a layer of white sauce on the bottom. Place a layer of lasagna sheets over the sauce. Next, add half of the roasted butternut squash, half the sautéed spinach, and half of the torn mozzarella. Spoon more white sauce on top.
Continue layering with another set of lasagna sheets, remaining butternut squash, spinach, and mozzarella. Finish with a final layer of lasagna sheets, the remaining white sauce, and sprinkle with grated parmesan.
Step 5: Bake
Cover the baking dish with aluminum foil and bake in your preheated oven for about 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and bubbly. Let it cool for a few minutes before serving.
Tips & Tricks
Use Fresh Ingredients
Fresh spinach and homemade sauces can elevate your dish. Don’t skimp on the freshness!
Add More Veggies
This recipe welcomes additional vegetables. Zucchini, mushrooms, or kale can be great additions.
Make Ahead
Assemble the lasagna a day in advance and store it in the fridge. Bake when ready to serve.
Freeze for Later
This lasagna freezes beautifully. Make a double batch, and store some for those busy days when cooking seems impossible.
Experiment with Cheeses
Mozzarella is delicious, but you could try other melty cheeses like fontina or even goat cheese for a twist.
Nutrition Information
Butternut Squash Lasagna Recipe Nutrition Facts
How Do You Store The Leftovers?
After enjoying the lasagna, allow it to cool completely. Transfer it to an airtight container and store it in the fridge. Enjoy your leftovers within three to five days. If you’re thinking long-term, it freezes well! Just portion it into smaller containers and freeze for up to three months.
What Sides Would Complement Butternut Squash Lasagna?
Pairing is key, so here are some excellent side options:
1. Classic Caesar Salad
Crisp romaine, crunchy croutons, and a zesty Caesar dressing offer a refreshing contrast to the heavier lasagna. The tangy dressing cuts through the creamy layers beautifully.
2. Garlic Bread
Seems simple, but crispy garlic bread is a favorite. Use a crusty baguette, garlic, and a bit of butter. Toast until golden brown for that satisfying crunch alongside each bite of lasagna.
3. Roasted Brussels Sprouts
Roasted Brussels sprouts bring a salty crunch and a touch of bitterness. Their earthiness complements the sweet squash impressively. Just toss them in olive oil and roast until crispy.
What Alternatives Can You Use For the Ingredients If They Are Not Present in Your Kitchen?
Not every kitchen is stocked with every ingredient. Here are some handy alternatives:
1. Butternut Squash
If you don’t have butternut squash, sweet potatoes work well. They offer a similar sweetness and texture when pureed.
2. Mozzarella Cheese
Don’t worry if mozzarella isn’t close at hand. Try using ricotta or even a vegan cheese alternative for a different flavor profile.
3. Spinach
Kale or Swiss chard can be great substitutes. Just ensure to chop them well and sauté to soften them before adding to the lasagna.
4. Mascarpone Cheese
Cream cheese can step in here as a substitute, though you might want to mix it with a bit of sour cream to soften the flavor.
Butternut Squash Lasagna Recipe
Ingredients
Equipment
Method
- Preheat your oven to 200°C (about 400°F). In a baking dish, toss the diced butternut squash with a drizzle of olive oil and a sprinkle of salt.
- Roast for about 25 minutes or until the squash is tender and slightly caramelized. This roasting process really brings out that natural sweetness.
- In a medium saucepan, melt 70 grams of butter over medium heat. Whisk in the plain flour, cooking for about a minute to create a roux. Gradually whisk in the semi-skimmed milk. Bring to a simmer, stirring frequently. Once thickened, add the mascarpone cheese and grated parmesan. Season with nutmeg, white pepper, and lemon zest for flavor.
- In a skillet, heat a bit of olive oil over medium heat. Add the washed spinach and whole garlic cloves. Sauté until the spinach wilts. Remove from heat and let cool slightly. Once cooled, remove the garlic cloves and discard them.
- In a large baking dish, pour a layer of white sauce on the bottom. Place a layer of lasagna sheets over the sauce. Next, add half of the roasted butternut squash, half the sautéed spinach, and half of the torn mozzarella. Spoon more white sauce on top.
- Continue layering with another set of lasagna sheets, remaining butternut squash, spinach, and mozzarella. Finish with a final layer of lasagna sheets, the remaining white sauce, and sprinkle with grated parmesan.
- Cover the baking dish with aluminum foil and bake in your preheated oven for about 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and bubbly. Let it cool for a few minutes before serving.
Nutrition
Notes
Fresh spinach and homemade sauces can elevate your dish. Don’t skimp on the freshness! Add More Veggies
This recipe welcomes additional vegetables. Zucchini, mushrooms, or kale can be great additions. Make Ahead
Assemble the lasagna a day in advance and store it in the fridge. Bake when ready to serve. Freeze for Later
This lasagna freezes beautifully. Make a double batch, and store some for those busy days when cooking seems impossible. Experiment with Cheeses
Mozzarella is delicious, but you could try other melty cheeses like fontina or even goat cheese for a twist.
Tried this recipe?
Let us know how it was!Frequently Asked Questions
1. Can I make this dish gluten-free?
Absolutely! Use gluten-free lasagna noodles or zucchini slices as a substitute for the pasta layers.
2. How do I know when my lasagna is done?
It’s ready when the top looks golden brown and bubbly, and a toothpick inserted in the center comes out hot.
3. Can this dish be made vegan?
Yes! Use plant-based cheese, vegan butter, and replace the white sauce with a blended tofu mixture.
4. How can I enhance the flavor of the butternut squash?
Try adding spices like cinnamon or smoked paprika when roasting.
5. Can I use a different type of squash?
Sure! Other squash varieties like acorn or kabocha squash can also work, but they may slightly alter the taste.
6. How long can I keep leftovers?
When opened, leftovers can be kept in the fridge for three to five days. Frozen leftovers are best consumed within three months.
Conclusion
Cooking Butternut Squash Lasagna is not just about getting dinner on the table; it’s about creating something memorable. The process is simple, yet each layer tells a story—of the ingredients, the technique, and the love you pour into your dish.
It’s soul food at its finest, nourishing both body and spirit.
So, roll up your sleeves, gather your ingredients, and let this Butternut Squash Lasagna become a staple in your kitchen. You’ll be creating moments worth sharing, and trust me, your family and friends will thank you for it! Enjoy every delightful bite.
