Butternut Squash Spinach Mushroom Lasagna (Printable Version)

Creamy layers of roasted squash, mushrooms, and spinach in rich béchamel sauce.

# Ingredient List:

→ Vegetables

01 - 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
02 - 10 oz fresh spinach, washed and chopped
03 - 12 oz cremini or button mushrooms, sliced
04 - 1 medium onion, finely chopped
05 - 3 garlic cloves, minced

→ Pantry Staples

06 - 2 tablespoons olive oil
07 - Salt and freshly ground black pepper, to taste
08 - 1 teaspoon dried thyme
09 - 1 teaspoon dried oregano
10 - 1/4 cup fresh basil, chopped

→ Dairy & Cheese

11 - 2 cups whole milk
12 - 3 tablespoons unsalted butter
13 - 3 tablespoons all-purpose flour
14 - 1 cup grated Parmesan cheese
15 - 2 cups shredded mozzarella cheese
16 - 1 cup ricotta cheese
17 - Freshly grated nutmeg

→ Pasta

18 - 9-12 no-boil lasagna noodles

# Directions:

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 the baking sheet and roast for 25-30 minutes, stirring once, until tender and lightly caramelized. Set aside.
02 - In a large skillet, heat remaining 1 tablespoon olive oil 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 moisture releases and mushrooms begin to brown. Add spinach and cook for another 2-3 minutes until wilted. Remove from heat.
03 - In a saucepan, melt butter 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 noodles, half the roasted squash, half the mushroom-spinach mixture, half the ricotta, a third of béchamel, and sprinkle with mozzarella and Parmesan. Repeat layers once more. Finish with final noodles, remaining béchamel, and top generously with 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 Tips:

01 -
  • The roasted squash brings natural sweetness that balances earthy mushrooms perfectly
  • Make ahead friendly and actually tastes better the next day
  • A vegetarian main that satisfies even the most dedicated meat eaters
02 -
  • The resting period is not optional or your layers will slide everywhere
  • No-boil noodles absorb liquid better than precooked ones
  • Roast the squash until it actually caramelizes for deeper flavor
03 -
  • Use a rimmed baking sheet for the squash so nothing burns on your oven bottom
  • Let your béchamel cool slightly before assembling so it coats evenly

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