I love lasagna so much I’m always experimenting with new twists on this family favorite. So when I thought of how much I love butternut squash ravioli, I decided a Butternut Squash Lasagna had to be a winner. Boy was I right!
After trying a couple different variations, I fashioned my Butternut Squash Lasagna off of a recipe I found in Cooking Light. The final result is a wonderfully delicious lasagna made with yummy layers of maple-sage butternut squash filling, a creamy garlic sauce, and lots of spinach. Honestly, it doesn’t get better than this. 🙂
Now here’s a little extra advice. This recipe only makes a small tray of lasagna so seriously consider doubling or tripling it if you want to have some leftovers. Like most lasagna, I think it tastes even better the second day, AND it also freezes really well.
So definitely give this Butternut Squash Lasagna recipe a try. It’s a great-tasting way to get eating your vegetables!
- ¼ cup water
- 3 cups cubed butternut squash (about 12 ounces)
- 1 tablespoon butter or olive oil
- ¼ teaspoon ground sage
- 2-3 tablespoons maple syrup (optional)
- 1 tablespoon olive oil
- 1½ tablespoons minced garlic
- ¼ cup whole-wheat pastry flour
- 2¾ cups milk
- ⅓ cup Swiss or Gruyere cheese, shredded (about 1 ounces)
- ⅓ cup Parmesan cheese, grated
- ½ teaspoon salt
- ¼ teaspoon white or black pepper
- Olive oil to grease baking dish
- 6-8 whole-wheat, no-boil lasagna noodles
- 3 cups spinach, washed and dried
- ⅓ cup Swiss or Gruyere cheese, shredded (about 1 ounce)
- 3-4 tablespoons chopped pecans or walnuts (optional)
- chopped chives (optional garnish)
- In a covered glass container microwave squash with ¼ cup water on high for about 5 minutes or until tender. Drain squash and mash with potato masher or fork. Combine with butter/olive oil, ground sage, and maple syrup (optional) and set aside.
- Combine whole-wheat pastry flour and ½ cup of milk in a small bowl and set aside. In a medium saucepan add olive oil and warm over medium heat. Add garlic and stir occasionally until garlic starts to brown. Add flour/milk mixture and whisk until smooth. Stir frequently and when the mixture starts to thicken, add remaining 2¼ cups milk. When sauce has thickened, remove from heat and add Swiss/Gruyere and Parmesan cheeses, salt, and pepper. Stir until the sauce is smooth.
- Preheat oven to 450 degrees F.
- Grease an 8x8 baking dish with olive oil. Spread ⅓ cup of sauce in bottom of dish. Arrange 2-3 no-boil, whole-wheat lasagna noodles on top. Cover noodles with half of the butternut squash filling. Then add 1½ cups spinach and drizzle with ⅔ cup white sauce. Repeat the following layers in this order: remaining lasagna noodles, butternut squash filling, spinach, and sauce.
- Cover baking dish with oven-proof lid or foil. Bake for 15 minutes. Remove lid/foil and sprinkle with remaining ½ cup of shredded Swiss/Gruyere cheese and nuts (optional). Bake uncovered for an additional 10 minutes or until lightly brown and starting to bubble.
- Remove from oven and let stand for 5-8 minutes. Garnish with chopped chives (optional).
Recipe can be made the night before. Also it can easily be doubled or tripled for a larger crowd.
Adapted from Cooking Light.
Kitchen Tips and Resources:
- This glass, Pyrex baking dish is perfect for a 4-serving version of this recipe.
- A potato masher is a quick and easy way to prep the butternut squash for the filling.
- Organic, whole-wheat, no-boil/oven-ready noodles are available at Target. DeLallo brand also has a great organic option available at many stores and online.