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Cozy Butternut Squash Lasagna Easy Fall Dinner Recipe

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This cozy butternut squash lasagna with creamy ricotta and spinach is the ultimate fall comfort food. Roasted squash, a simple bechamel, and no-boil noodles make it easy and delicious.

Ingredients

Scale
  • 1 medium butternut squash (about 2.5 pounds), peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried sage (or 1 teaspoon fresh, chopped)
  • 2 cups whole milk ricotta cheese
  • 1 large egg, lightly beaten
  • 1 cup frozen spinach, thawed and squeezed completely dry
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cloves garlic, minced
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk, warmed
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon nutmeg
  • 1/2 cup grated Parmesan cheese
  • 12 no-boil lasagna noodles
  • 2 cups shredded mozzarella cheese (low-moisture, part-skim)
  • 1/2 cup grated Parmesan cheese, for topping
  • Fresh sage leaves, for garnish (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper. Toss cubed butternut squash with olive oil, salt, pepper, and dried sage. Spread in a single layer and roast for 25 minutes. Flip pieces and roast another 15-20 minutes until tender and caramelized. Let cool slightly, then mash about half with a fork.
  2. In a medium bowl, combine ricotta, beaten egg, squeezed-dry spinach, 1/2 cup Parmesan, 1/4 teaspoon nutmeg, 1/2 teaspoon salt, 1/4 teaspoon pepper, and minced garlic. Stir until well combined. Set aside.
  3. In a medium saucepan over medium heat, melt butter. Whisk in flour and cook for 1-2 minutes, stirring constantly. Slowly pour in warm milk, whisking continuously. Cook until sauce thickens, about 5-7 minutes. Remove from heat and stir in 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/8 teaspoon nutmeg, and 1/2 cup Parmesan. Cover with plastic wrap directly on surface.
  4. Reduce oven temperature to 375°F (190°C). Spread a thin layer of bechamel on bottom of 9×13-inch dish. Layer 3 no-boil noodles. Spread 1/3 of ricotta-spinach mixture over noodles. Top with 1/3 of roasted squash. Drizzle with 1/3 of remaining bechamel. Sprinkle with 1/3 of mozzarella. Repeat layering two more times. For final top layer, finish with noodles, remaining bechamel, last of mozzarella, and extra 1/2 cup Parmesan. Press down gently.
  5. Cover tightly with aluminum foil and bake for 35 minutes. Remove foil and bake another 10-15 minutes until golden and bubbly. Let rest for at least 15 minutes before cutting. Garnish with fresh sage leaves if desired.

Notes

Don’t skip roasting the squash—it concentrates sweetness and prevents sogginess. Squeeze spinach completely dry to avoid watery lasagna. Warm milk for bechamel to prevent lumps. Let lasagna rest 15 minutes before cutting for clean slices. Can be assembled a day ahead and refrigerated; add 10 minutes to covered baking time. Freezes well for up to 3 months.

Nutrition

Keywords: butternut squash lasagna, fall dinner, vegetarian lasagna, cozy lasagna, squash ricotta lasagna

Find it online: https://zorbmeal.com/cozy-butternut-squash-lasagna-easy-fall-dinner-recipe/