This was concocted on a chilly Saturday morning. While baking, the aroma is wonderful.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 59 mins |
| Total Time: | 2 hrs 29 mins |
| Servings: | 10 |
| Yield: | 1 9×11-inch dish |
Ingredients
- 1 butternut squash – peeled, seeded, and cubed
- 1 tablespoon olive oil, or to taste
- 1 tablespoon chopped garlic
- 3 dashes ground sage
- 1 pinch seasoned salt (such as The Chef’s Miracle Blend®), or to taste
- ¼ cup butter
- 2 teaspoons chopped garlic
- ¼ cup all-purpose flour
- 3 cups milk
- 1 pinch salt and ground black pepper to taste
- 1 teaspoon chili powder
- 3 dashes ground sage
- ½ teaspoon dried rosemary
- 1 (16 ounce) container ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- 1 (10 ounce) package frozen chopped spinach, drained and squeezed dry
- 1 egg
- ¼ cup grated Parmesan cheese
- 9 no-boil lasagna noodles
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Toss butternut squash with olive oil, 1 tablespoon garlic, ground sage, and seasoned salt in a 9×11-inch baking dish until coated.
- Roast in the preheated oven, stirring every 20 minutes, until butternut squash is tender, about 1 hour.
- Reduce oven temperature to 375 degrees F (190 degrees C).
- 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.
- Remove sauce from heat; stir in roasted butternut squash, chili powder, ground sage, and rosemary. Puree sauce with an immersion blender until smooth.
- Mix ricotta cheese, 1 1/2 cup mozzarella cheese, spinach, egg, and Parmesan cheese together in a bowl.
- 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.
- 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
| Calories | 345 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 68 mg |
| Dietary Fiber | 4 g |
| Protein | 19 g |
| Saturated Fat | 9 g |
| Sodium | 367 mg |
| Sugars | 7 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
This lasagna is just beautiful – very company worthy. The colors and flavors are lovely. I love the combination of the creamy butternut squash sauce and the creamy ricotta and spinach mixture! So good!
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 next time- maybe a sharper cheese like cheddar.
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!!