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Butternut Squash & Spinach White Lasagna

Yield
8 to 10 servings
Active Time
Cook Time
Total Time
This lasagna is what cozy autumn nights are MADE for. Vegetarian, full of flavor, and made with the creamiest Grand Cru® bechamel sauce. Recipe by: Elizabeth Van Lierde, College Housewife

Ingredients

  • 3 to 4 cups butternut squash, peeled & cubed (about 1 medium squash)
  • 3 tablespoons olive oil, divided
  • 3 garlic cloves, minced
  • 1 tablespoon minced fresh sage
  • 3 cups fresh spinach leaves
  • 2 garlic cloves, minced
  • 2 cups ricotta cheese
  • Salt & pepper, to taste
  • 4 tablespoons butter
  • 1/4 cup all-purpose flour
  • 1 tablespoon chopped fresh sage
  • 3 1/2 cups whole milk
  • 2 cups grated Roth Grand Cru® cheese
  • Pinch of cayenne pepper
  • Pinch of grated nutmeg
  • 1 (1-lb/16-oz) box lasagna noodles

Method

  1. Preheat oven to 425 degrees F. On a large baking sheet, spread butternut squash cubes, and toss with 2 tablespoons olive oil, minced garlic, sage, salt and pepper. Toss well and bake for 20 to 25 minutes or until squash is golden brown and tender. Set aside to cool.
  2. While squash is baking, sauté spinach, garlic, and 1 tablespoon olive oil over medium-low heat for 2 to 3 minutes or until spinach is wilted. Set aside.
  3. In a food processor or blender, add cooled squash, ricotta cheese, and salt and pepper to taste. Blend until desired consistency is reached (I left mine a bit chunky for added texture). Set aside until lasagna is ready to layer.
  4. In a saucepan over medium heat, melt butter. When butter foams, add flour and sage, and cook — whisking constantly — for 1 minute. Slowly whisk in milk a little at a time and cook — stirring constantly — until thickened, about 5 minutes. 
Whisk in the shredded cheese, cayenne pepper and nutmeg, and season with salt and pepper. Set aside.
  5. Bring a large stock pot of water to a rolling boil. Add noodles and cook according to package directions for ‘al dente’, about 8-9 minutes. Drain, rinse with cool water, and set aside.
  6. Reduce oven heat to 375 degrees F. In a casserole dish, add 1 to 2 spoonfuls of bechamel sauce to the bottom of the pan. Layer lasagna noodles, butternut squash ricotta mixture, spinach, and bechamel sauce until pan is full to the top.
  7. Top lasagna with more shredded Grand Cru®, and bake for 20 to 25 minutes or until the top is melty and golden.