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Butternut Squash Lasagna with Sage Béchamel

A slice of butternut squash lasagna on a white plate, garnished with fresh herbs.
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A cozy fall and winter lasagna featuring roasted butternut squash, spinach, and ricotta, topped with a creamy sage béchamel sauce. This vegetarian main dish is perfect for holiday gatherings and can be made ahead.

Ingredients

Scale
  • 1 medium butternut squash (about 2 lbs)
  • 2 tablespoons olive oil, divided
  • 1 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1 tablespoon butter
  • 1/4 cup all-purpose flour
  • 3 cups milk
  • 1/4 teaspoon nutmeg
  • 1/4 cup chopped fresh sage
  • 15 ounces ricotta cheese
  • 1 large egg
  • 1/4 cup grated Parmesan cheese
  • 10 ounces frozen chopped spinach, thawed and squeezed dry
  • 12 lasagna noodles, cooked according to package directions
  • 2 cups shredded mozzarella cheese

Instructions

  1. Preheat your oven to 400°F (200°C). Halve the butternut squash, scoop out the seeds, and place cut-side down on a baking sheet. Roast for 40-50 minutes, or until tender. Let cool slightly, then scoop the flesh into a bowl and mash.
  2. While the squash roasts, prepare the béchamel sauce. Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, until thickened. Stir in nutmeg and sage. Season with salt and pepper.
  3. In a separate bowl, combine the mashed butternut squash, ricotta cheese, egg, Parmesan cheese, and squeezed spinach. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  4. Spread a thin layer of béchamel sauce on the bottom of a 9×13 inch baking dish.
  5. Arrange a layer of lasagna noodles over the sauce. Spread half of the squash-ricotta mixture over the noodles. Drizzle with about one-third of the remaining béchamel sauce.
  6. Repeat the layers: noodles, remaining squash-ricotta mixture, and another third of the béchamel sauce.
  7. Top with a final layer of noodles and the remaining béchamel sauce. Sprinkle evenly with mozzarella cheese.
  8. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 15-20 minutes, or until bubbly and golden brown. Let stand for 10 minutes before serving.

Notes

  • For a make-ahead option, assemble the lasagna up to the point of adding the top layer of mozzarella. Cover tightly and refrigerate for up to 2 days. Add about 10-15 minutes to the covered baking time.
  • This lasagna freezes well. Let it cool completely, then wrap tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator and bake as directed, adding extra time if needed.
  • You can substitute fresh sage with 1 teaspoon dried sage if fresh is unavailable.

Nutrition

Find it online: https://cutcooktaste.com/butternut-squash-lasagna-fall-casserole/