Butternut Squash Spinach Mushroom Lasagna (Printable)
Layers of roasted squash, mushrooms, spinach, and creamy béchamel create this comforting Italian-inspired dish.
# What You'll Need:
→ Vegetables
01 - 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
02 - 10 ounces fresh spinach, washed and chopped
03 - 12 ounces cremini or button mushrooms, sliced
04 - 1 medium onion, finely chopped
05 - 3 garlic cloves, minced
→ Cheese & Dairy
06 - 2 cups whole milk
07 - 3 tablespoons unsalted butter
08 - 3 tablespoons all-purpose flour
09 - 1 cup grated Parmesan cheese
10 - 2 cups shredded mozzarella cheese
11 - 1 cup ricotta cheese
→ Pasta
12 - 9-12 no-boil lasagna noodles
→ Pantry & Seasonings
13 - 2 tablespoons olive oil
14 - 1 teaspoon dried thyme
15 - 1 teaspoon dried oregano
16 - 1/4 cup fresh basil, chopped
17 - Salt and freshly ground black pepper
18 - Freshly grated nutmeg
# How To Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Toss butternut squash cubes with 1 tablespoon olive oil, salt, and pepper. Spread on baking sheet and roast for 25-30 minutes, stirring once, until tender and lightly caramelized. Set aside.
02 - Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add onion and garlic; sauté for 2-3 minutes until translucent. Add mushrooms, season with salt, pepper, thyme, and oregano. Sauté for 6-8 minutes until they release moisture and begin to brown. Add spinach and cook for another 2-3 minutes until wilted. Remove from heat.
03 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk, stirring constantly until thickened, about 5 minutes. Season with salt, pepper, and a pinch of nutmeg. Stir in half the Parmesan cheese; remove from heat.
04 - Lower oven temperature to 375°F. Spread a thin layer of béchamel on the bottom of a 9x13-inch baking dish. Layer with noodles, half the roasted squash, half the mushroom-spinach mixture, half the ricotta, a third of béchamel, and some mozzarella and Parmesan. Repeat layers once more. Finish with final layer of noodles, remaining béchamel, and generous topping of mozzarella and Parmesan.
05 - Cover with foil and bake for 25 minutes. Remove foil and bake for another 15-20 minutes until golden and bubbling. Let rest 10-15 minutes before slicing. Garnish with fresh basil if desired.
# Expert Suggestions:
01 -
- The roasted butternut squash becomes naturally sweet and creamy, creating layers that feel almost like a comfort food hug
- Its the kind of vegetarian lasagna that actually satisfies everyone at the table, even the skeptics
02 -
- Letting the lasagna rest for at least 10 minutes before cutting is non-negotiable or it will slide into a messy puddle
- The squash should be fully tender before roasting ends or you will have hard chunks in your soft layers
03 -
- Grate your own cheese from blocks for the smoothest melting texture
- Use a serrated knife to cut through the layers cleanly without dragging