Butternut Squash Spinach Mushroom Lasagna (Printable)
A cozy Italian-inspired dish layered with creamy roasted squash, savory mushrooms, fresh spinach, and béchamel sauce.
# What You'll 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
06 - 2 tablespoons olive oil
→ Cheese & Dairy
07 - 2 cups whole milk
08 - 3 tablespoons unsalted butter
09 - 3 tablespoons all-purpose flour
10 - 1 cup grated Parmesan cheese
11 - 2 cups shredded mozzarella cheese
12 - 1 cup ricotta cheese
13 - Salt and freshly ground black pepper, to taste
14 - Freshly grated nutmeg (optional)
→ Pasta
15 - 9–12 no-boil lasagna noodles (or regular, cooked according to package instructions)
→ Herbs & Seasonings
16 - 1 teaspoon dried thyme
17 - 1 teaspoon dried oregano
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. Toss butternut squash cubes with 1 tablespoon olive oil, salt, and pepper. Spread on the baking sheet and roast for 25–30 minutes, stirring once, until tender and lightly caramelized. Set aside.
02 - 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. 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.
03 - 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.
04 - Lower oven temperature to 375°F. Spread a thin layer of béchamel on the bottom of a 9x13-inch baking dish. Layer noodles, half the roasted butternut squash, half the mushroom-spinach mixture, half the ricotta cheese, a third of the béchamel sauce, and mozzarella with some Parmesan. Repeat layers once more. Finish with a final layer of noodles, remaining béchamel, and top generously with mozzarella and Parmesan.
05 - Cover with foil and bake for 25 minutes. 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 Hacks:
01 -
- The roasted butternut squash brings natural sweetness that balances perfectly with savory mushrooms
- It reheats beautifully for lunch the next day if there are any leftovers
02 -
- Letting the lasagna rest for at least 10 minutes before slicing is crucial or the layers will slide apart
- The roasted squash can be made a day ahead to save time on assembly day
03 -
- Dry your spinach thoroughly after washing to prevent excess water in the final dish
- Grate your own Parmesan instead of buying pre grated for better melting and flavor