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Roasted Butternut Squash and Spinach Lasagna

Rated as 4.33 out of 5 Stars

"Invented this one cold Saturday morning. Smells so good while baking."
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2 h 29 m servings 345
Original recipe yields 10 servings (1 9x11-inch dish)


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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Toss butternut squash with olive oil, 1 tablespoon garlic, ground sage, and seasoned salt in a 9x11-inch baking dish until coated.
  3. Roast in the preheated oven, stirring every 20 minutes, until butternut squash is tender, about 1 hour.
  4. Reduce oven temperature to 375 degrees F (190 degrees C).
  5. Melt butter in a large saucepan over medium heat. Add garlic; cook and stir until fragrant, about 1 minute. Whisk in flour until a smooth paste forms. Slowly pour in milk; season with salt and pepper. Cook and stir sauce until thick and bubbling, 8 to 10 minutes.
  6. Remove sauce from heat; stir in roasted butternut squash, chili powder, ground sage, and rosemary. Puree sauce with an immersion blender until smooth.
  7. Mix ricotta cheese, 1 1/2 cup mozzarella cheese, spinach, egg, and Parmesan cheese together in a bowl.
  8. Spread 1/2 cup sauce in the bottom of the baking dish. Lay 3 lasagna noodles on top. Spread 1/3 of the ricotta cheese mixture over the noodles. Repeat layers twice more, ending with remaining sauce. Sprinkle remaining 1/2 cup mozzarella cheese on top. Cover baking dish with aluminum foil.
  9. Bake in the preheated oven until mozzarella cheese is melted, about 40 minutes. Uncover and continue baking until bubbly, about 10 minutes more.

Nutrition Facts

Per Serving: 345 calories; 16.6 33 18.7 68 367 Full nutrition

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Read all reviews 3
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The concept is good, but the flavor was lacking- pretty bland. I will make some version of this again (I used Italian Sausage- might try hot next time) but will more herbs and flavor components ...

Will definitely make again!

Really good recipe! i added italian pork to the squash mixture and my family (including 8 yr old) LOVED it!! We will make this again for sure!!