This healthy version of lasagna replaces pasta noodles with sheets of butternut squash then tops it off with a creamy bechamel sauce.


Recipe Summary

25 mins
1 hr 15 mins
1 hr 40 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Bechamel Sauce:


Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C). Line 2 baking sheets with parchment paper.

  • Arrange butternut squash slices on the baking sheets. Sprinkle 1 pinch nutmeg on top.

  • Bake in the preheated oven until pliable but not mushy, about 5 minutes per side.

  • Melt 2 tablespoons butter in a large saucepan over medium heat. Add leek and spinach; cook and stir until wilted, about 5 minutes.

  • Stir 1/2 cup milk, Parmesan cheese, rice flour, balsamic vinegar, Worcestershire sauce, onion powder, and black pepper into the saucepan until combined and slightly thickened, about 5 minutes.

  • Arrange half of the butternut squash in the bottom of an 8-1/2x11-inch casserole dish. Layer leek mixture and ricotta cheese on top. Arrange remaining butternut squash on top.

  • Bake lasagna in the preheated oven until golden, about 40 minutes.

  • Melt 3 tablespoons butter in a large saucepan over medium heat. Stir in flour until a golden paste forms, 5 to 10 minutes. Increase heat to medium-high; slowly whisk in 2 cups milk until thickened and bubbling. Reduce heat to medium-low and simmer sauce until smooth, 10 to 20 minutes.

  • Season sauce with salt and 1/8 teaspoon nutmeg. Pour over lasagna.

Nutrition Facts

215 calories; protein 6g; carbohydrates 27.8g; fat 10.2g; cholesterol 28.4mg; sodium 440mg. Full Nutrition