Roasted Butternut Squash and Spinach Lasagna

Roasted Butternut Squash and Spinach Lasagna was the unexpected win after I botched three different recipes trying to impress my new in-laws. I was standing in the middle of Whole Foods, staring at a pile of squash like it held the answer to everything. Back home, my kitchen was chaos—pans everywhere, flour on my shirt, and a very real moment of “what am I doing?”

But somewhere in all that mess, this cozy, cheesy lasagna pulled through. Now my family asks for “Mom’s squash pasta thing” on repeat—despite the fact that I’ve explained it’s lasagna about a hundred times. When my daughter’s boyfriend asked if I could teach his mom how to make it, I knew I’d officially made it.

Love Butternut Squash Recipes? Try my Butternut Squash Chili With Turkey or Beef or this Butternut Squash Casserole next.

❤️ Why You’ll Love This Recipe

This lasagna blew my mind. The squash turns sweet and buttery, the ricotta melts like warm toast, and even the spinach disappears into the creamy sauce. My sister tried making regular lasagna after this and called me crying—it just wasn’t the same. Looks fancy, but if I can make it after three glasses of wine, so can you.

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📝 Ingredient List

For the Roasted Butternut Squash Layer:

• 3 lbs butternut squash, peeled and cubed
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 15 oz whole milk ricotta cheese

For the Béchamel Sauce:

• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 3 cups whole milk, warmed
• 1 cup shredded gouda or fontina cheese
• 5 oz fresh spinach (or 10 oz frozen, thawed and drained)
• 3 cloves garlic, minced
• 1 tablespoon fresh sage, chopped
• 1 teaspoon fresh rosemary, minced
• ¼ teaspoon nutmeg
• Salt and pepper to taste

For Assembly:

• 12 lasagna noodles, cooked according to package directions
• 8 oz provolone cheese, sliced thin
• 4 oz thinly sliced prosciutto (optional)
• Extra herbs for garnish

🔍 Why These Ingredients Work

Here’s why this combo works so damn well – that roasted squash basically turns into natural candy when you cook it right. Mix it with ricotta and you get this sweet-tangy thing happening that makes your mouth water before you even take a bite.

That béchamel sauce sounds scary but it’s literally just milk, butter, and flour having a party together. When hot sauce meets fresh spinach, boom – instant wilting action with zero soggy green leaves floating around. The gouda makes everything taste expensive (even though it’s not), and provolone gives you those stretchy cheese moments that make great Instagram videos. Those herbs – sage and rosemary especially – smell like fall had a baby with comfort food heaven.

Essential Tools and Equipment

• Large roasting pan
• 9×13-inch baking dish
• Large saucepan for béchamel
• Whisk
• Large pot for cooking pasta
• Potato masher or fork
• Sharp knife for prep
• Measuring cups and spoons

👩🍳 How To Make Roasted Butternut Squash and Spinach Lasagna

Step 1: Roast the Butternut Squash (25-30 minutes)

Get your oven cranked to 375°F. Cut up that squash into chunks – doesn’t have to be perfect, just relatively even so they cook at the same speed. Toss with olive oil, salt, and pepper like you mean it. Spread them out on your biggest pan because crowded squash = sad steamy squash instead of beautiful roasted goodness. Stick it in for 25-30 minutes until you can poke them with a fork without any resistance and they’ve got those gorgeous golden brown edges.

Step 2: Prepare the Squash-Ricotta Mixture

Let that squash cool down so you don’t burn your fingers (voice of experience here). Mash it up with a fork but leave some texture – we’re not making baby food. Fold it into the ricotta and just look at how pretty that orange swirl looks. This mixture is what separates your lasagna from every other boring one out there.

Step 3: Make the Béchamel Sauce (10-12 minutes)

Don’t let the fancy French name scare you off. Melt butter in your biggest pot over medium heat. Dump in the flour and whisk it around for a couple minutes until it smells nutty and amazing. Here’s where people mess up – add that warm milk SLOWLY while whisking like your life depends on it. If you dump it all at once, you’ll get lumpy grossness that’ll make you want to start over.

Keep whisking and cooking until it coats your spoon. Then add all the good stuff – garlic, sage, rosemary, nutmeg, salt, and pepper. Stir in that cheese until it melts completely. Last step – add the spinach and watch it disappear into the sauce like magic.

Step 4: Cook the Pasta

Cook those noodles according to the box but pull them when they’re still got a tiny bite – they’ll finish cooking in the oven. Drain and spread them on clean towels so they don’t stick together and make you curse while assembling.

Step 5: Assemble the Lasagna

This is where it gets fun. Grease your 9×13 pan and spread a thin layer of that gorgeous béchamel on the bottom. Lay down 4 noodles, then dollop half that squash mixture on top and spread it around – doesn’t need to be perfect, rustic looks better anyway. Add about a third of your remaining béchamel and half the provolone slices.

Next layer: 4 more noodles, rest of the squash mixture, another third of béchamel, and remaining provolone. Final layer gets the last 4 noodles and whatever béchamel you’ve got left. If you’re doing the prosciutto thing, lay those slices on top like you’re decorating a fancy pizza.

Step 6: Bake to Perfection (45 minutes)

Cover with foil and slide into that 375°F oven for 35 minutes. Take off the foil and bake another 10 minutes until the top looks golden and bubbly and is making your kitchen smell incredible. Now comes the torture part – let it sit for 10 minutes before cutting. I know it’s hard but cutting too early turns your beautiful lasagna into soup.

Tips from Well-Known Chefs

What Ina would say: “Room temperature ingredients are your friend – warm that milk before adding it to prevent lumpy disasters.”

Gordon’s wisdom: “Taste every single layer as you build it. Bland layers equal bland lasagna, and nobody wants that.”

❗ You Must Know

Don’t screw this up like I did the first time:

• That 10 minute rest period isn’t optional – cut too early and you’ll have lasagna soup running all over your plate
• Make sure your squash is actually tender before mashing or you’ll be crunching on hard chunks
• Squeeze frozen spinach until your hands hurt – excess water will ruin everything

My secret weapon: I make the béchamel sauce the night before because it gets thicker sitting in the fridge, which makes spreading it way easier. Just warm it up gently with a splash of milk when you’re ready to use it. Changed my whole lasagna game!

💡 Pro Tips & Cooking Hacks

• Don’t be a hero with cold milk: Keep it warm on the stove while making your flour-butter mixture. Cold milk hitting hot roux = lumpy nightmare that’ll make you want to order pizza instead
• Pasta hack that changed my life: Lay cooked noodles between damp paper towels. They stay flexible and won’t stick together like superglue
• Cheese slicing genius move: Freeze that provolone for 15 minutes before slicing. Clean cuts, no tearing, pure satisfaction
• Squash texture reality check: Stop mashing when it’s creamy but chunky. Nobody wants to eat orange baby food
• Assembly sanity tip: Use a big serving spoon to plop the squash mixture, then spread gently. Trying to make it Instagram-perfect will drive you nuts

🎨 Flavor Variations & Suggestions

Greek Goddess Version: Swap feta for half the ricotta, add sun-dried tomatoes, and use oregano instead of sage. My Greek neighbor taught me this one!

Protein Power: Brown some ground turkey with sage before layering, or throw in toasted walnuts for crunch without the meat

Dairy-Free Magic: Use cashew cream for béchamel and nutritional yeast instead of cheese. Sounds weird, tastes amazing

Spicy Surprise: Add red pepper flakes to the béchamel – just a pinch transforms the whole dish

⏲️ Make-Ahead Options

This lasagna gets better overnight – seriously! Here’s how to work ahead without losing your mind:

• Full assembly ahead: Put the whole thing together, cover tight, and stick it in the fridge for up to 2 days. Just add 15 extra minutes in the oven since it’s starting cold
• Freezer preparation: Assemble, wrap like it’s going to Mars, freeze for up to 3 months. Thaw overnight in the fridge before baking
• Component prep: Roast squash and make that béchamel up to 2 days early. Store separately so you’re not scrambling on cooking day

Recipe Notes & Baker’s Tips

Every single layer needs to taste amazing by itself – that’s my rule. If your béchamel tastes bland, add more salt and pepper until it makes you want to eat it with a spoon. If the squash mixture seems boring, season it more!

That first thin layer of béchamel on the bottom isn’t a mistake – it stops everything from sticking and gets absorbed while baking. And seriously, don’t cut this thing too early. I know it smells incredible and you’re starving, but patience equals clean slices instead of a sloppy mess on your plate.

🍽️ Serving Suggestions

Pair this rich, creamy lasagna with a sharp arugula salad dressed in lemon vinaigrette – the peppery bite cuts through all that cheese beautifully. Get some crusty bread for mopping up every last bit because you’ll want to lick the plate. A glass of Pinot Noir makes it feel fancy, but honestly it’s just as good with whatever wine you’ve got open. Perfect for impressing the in-laws or just treating yourself on a random Wednesday.

🧊 How to Store Your Roasted Butternut Squash and Spinach Lasagna

Room Temperature: Don’t leave out longer than 2 hours Refrigerator: Store covered for up to 4 days Freezer: Wrap individual portions in plastic wrap, then foil. Freeze for up to 3 months Reheating: Cover with foil and reheat at 350°F for 20-25 minutes from fridge, or 45 minutes from frozen. For single servings, microwave for 2-3 minutes, checking and stirring halfway through.

⚠️ Allergy Information

Contains: Dairy, Gluten, Eggs (in pasta) Dairy-Free Options: Substitute coconut milk for regular milk, nutritional yeast for cheese Gluten-Free: Use gluten-free lasagna noodles and substitute flour in béchamel with cornstarch or gluten-free flour blend Egg-Free: Many pasta brands make egg-free lasagna noodles

❓ Questions I Get Asked A Lot

Can I use frozen spinach instead of fresh? Absolutely! Use 10 oz frozen spinach, but here’s the crucial part – squeeze that stuff dry in a clean kitchen towel until your arms hurt. Excess water is the enemy of good lasagna.

What if I can’t find gouda or fontina cheese? Gruyère works beautifully, or even a sharp white cheddar if that’s what you’ve got. Just avoid anything too mild or it’ll get lost in all those other flavors.

Can I make this without béchamel sauce? Listen, the béchamel is what makes this special, but if you’re really in a pinch, a good quality Alfredo sauce works. Just thin it out a bit with some milk.

How do I prevent watery lasagna disaster? Three things: drain that spinach properly, don’t go crazy with the sauce layers, and PLEASE let it rest the full 10 minutes. Patience, grasshopper.

Can I prep the squash days ahead? Yes! Roasted squash actually gets better after a day or two in the fridge. The flavors concentrate and it becomes even sweeter. You can even freeze it for up to 6 months.

I hope this becomes your new fall obsession like it did mine. There’s nothing better than pulling this golden, bubbly masterpiece out of the oven and watching everyone’s faces light up when they take that first bite.

Sending you all the cozy vibes and cheese pulls from my kitchen to yours! 🧀

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear about your variations and which cheeses you chose. Did you go with the prosciutto or keep it vegetarian? Tag me in your photos – seeing your beautiful lasagnas always makes my day!