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Slice of butternut squash lasagna on plate.

Butternut Squash Lasagna

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Roasted squash, spinach cottage cheese filling, and rich béchamel make this butternut squash lasagna the coziest dinner! A vegetarian meal everyone loves!
Prep: 30 minutes
Cook: 2 hours 15 minutes
Total: 2 hours 45 minutes
Servings: 8 servings
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Ingredients
  

  • 1 large butternut squash about 2 ½ pounds
  • 3 tablespoons olive oil divided
  • 2 ¼ teaspoons kosher salt divided
  • ½ teaspoon ground black pepper divided
  • 1 large yellow onion halved then cut into 1 ½-inch wedges
  • 1 head garlic
  • 3 tablespoons unsalted butter
  • ⅓ cup all-purpose flour
  • 3 ½ cups low-fat milk
  • 1 cup grated Parmesan cheese divided
  • 1 cup shredded low-moisture part-skim mozzarella divided
  • ⅛ teaspoon ground nutmeg freshly grated if possible
  • 16 ounces low-fat cottage cheese or part-skim ricotta
  • 2 large eggs
  • 12 ounces frozen chopped spinach thawed and squeezed very dry
  • 1 tablespoon finely chopped fresh sage plus additional for serving
  • 12 to 15 sheets no-boil lasagna noodles as needed to cover layers
  • Kosher salt and freshly ground black pepper

Instructions
 

  • Place a rack in the center of your oven and preheat to 375°F. Halve squash lengthwise and scoop out and discard the seeds. Place squash cut side up on one side of a large rimmed baking sheet. Brush the cut sides with 1 1/2 tablespoons oil and sprinkle with 1/2 teaspoon salt and 1/4 pepper.
    Spoon scooping seeds from halved butternut squash.
  • Place the onion on the open side of the sheet pan. Drizzle with 1 tablespoon of the oil, and sprinkle with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Toss to combine, then spread into an even layer.
  • Peel away excess outer layers of papery skin from the garlic. With kitchen scissors or a sharp knife, cut off the tips of the cloves to expose them. Place the garlic on a square of foil large enough to wrap it completely, drizzle with 1 teaspoon olive oil, and wrap. Place beside the squash.
    Halved butternut squash, onions, and foil-wrapped garlic on pan before baking.
  • Roast the vegetables until the squash is very tender and onion is soft and browned at edges, 45 to 60 minutes, tossing the onion halfway through. If the onion begins to char, remove it early and set aside. Reduce the oven temperature to 350°F.
    Halved butternut squash, onions, and foil-wrapped garlic on pan after roasting.
  • Once the squash is cool enough to handle, scoop the flesh into a food processor fitted with a steel blade. Squeeze in the roasted garlic cloves, and add the onion. Season with 1/2 teaspoon salt and 1/8 teaspoon pepper. Puree until smooth. Taste and add additional seasoning.
    Butternut squash puree in food processor.
  • Make the sauce: In a wide, deep saucepan, melt the butter over medium heat. Sprinkle the flour over the top and stir constantly for 2 minutes, until the flour is golden and no bits of white remain.
    Whisk in skillet with roux.
  • Slowly add the milk, whisking constantly to prevent lumps from forming. Once all the milk is added, increase the heat and bring the sauce to a gentle simmer. Let bubble gently, scraping along the bottom often to prevent sticking, until the sauce has thickened and easily coats the back of a spoon, about 6 minutes.
    Bechamel sauce in skillet.
  • Remove from the heat and stir in 1/2 cup Parmesan, nutmeg, sage, 1/2 teaspoon kosher salt, and 1/8 teaspoon ground black pepper.
    Whisk in pan of bechamel sauce.
  • Make the cottage cheese layer: In a large bowl, use a fork to combine the cottage cheese, eggs, squeezed spinach, 1 cup mozzarella, 1/4 cup Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper, breaking up the spinach as needed so that everything is evenly distributed.
    Spinach and ricotta mixture in bowl.
  • Assemble: Lightly coat a 9×13 baking dish with nonstick spray. Spread a thin layer of the white sauce in the bottom of dish.
    Bechamel sauce in bottom of baking dish.
  • Add a layer of noodles, then spread on half of the squash puree.
    Butternut squash puree spread into baking dish.
  • Add another layer of noodles, then spread on the entire cottage cheese mixture.
    3 no bake lasagna noodles layered over butternut squash puree.
  • Add a third layer of noodles, and spread with the remaining squash.
  • Add a fourth and final layer of noodles, then pour the remaining white sauce over the top, spreading it all the way to the edges of the pan. Sprinkle with the remaining 1/4 cup Parmesan.
    Butternut squash lasagna in pan before baking.
  • Cover the pan with foil and bake at 350°F for 1 hour. Uncover, then bake 15 minutes more. Let rest at room temperature for 20 minutes to set up prior to serving. Slice and enjoy

Notes

  • TO STORE: Refrigerate leftover butternut squash lasagna tightly covered in the pan or in an airtight container for 3 to 4 days.
  • TO REHEAT: Warm at 350°F for 20–25 minutes or microwave individual slices in 1-minute intervals until heated through.
  • TO FREEZE: Freeze whole in a wrapped casserole dish or in slices in an airtight container or freezer bag for up to 3 months. Thaw frozen lasagna overnight in the refrigerator before reheating.

Nutrition

Serving: 1(of 8)Calories: 460kcalCarbohydrates: 49gProtein: 26gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 97mgSodium: 1285mgPotassium: 861mgFiber: 5gSugar: 11gVitamin A: 15553IUVitamin C: 25mgCalcium: 510mgIron: 2mg
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