Butternut Squash Spinach Mushroom Lasagna (Print Version)
A cozy vegetarian lasagna layered with roasted squash, mushrooms, spinach and rich béchamel sauce.
# What You'll Need:
→ Vegetables
01 - 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
02 - 2 tablespoons olive oil
03 - 10 oz fresh spinach, washed and chopped
04 - 12 oz cremini or button mushrooms, sliced
05 - 1 medium onion, finely chopped
06 - 3 garlic cloves, minced
→ Cheese & Dairy
07 - 2 cups whole milk
08 - 3 tablespoons unsalted butter
09 - 3 tablespoons all-purpose flour
10 - 1 cup grated Parmesan cheese
11 - 2 cups shredded mozzarella cheese
12 - 1 cup ricotta cheese
13 - Salt and freshly ground black pepper, to taste
14 - Freshly grated nutmeg (optional)
→ Pasta
15 - 9-12 no-boil lasagna noodles (or regular, cooked according to package instructions)
→ Herbs & Seasonings
16 - 1 teaspoon dried thyme
17 - 1 teaspoon dried oregano
18 - 1/4 cup fresh basil, chopped (optional)
# How-To Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Toss butternut squash cubes with 1 tablespoon olive oil, salt, and pepper. Spread on the prepared baking sheet and roast for 25-30 minutes, stirring once, until tender and lightly caramelized. Set aside.
03 - In a large skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add onion and garlic; sauté for 2-3 minutes until translucent.
04 - 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.
05 - 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 (if using). Stir in half the Parmesan cheese; remove from heat.
06 - Lower oven temperature to 375°F.
07 - Spread a thin layer of béchamel on the bottom of a 9x13-inch baking dish. Layer noodles, half the roasted butternut squash, half the mushroom-spinach mixture, half the ricotta cheese spread gently, a third of the béchamel sauce, and sprinkle with mozzarella and some Parmesan. Repeat layers once more. Finish with a final layer of noodles, remaining béchamel, and top generously with mozzarella and Parmesan.
08 - Cover with foil and bake for 25 minutes.
09 - 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 perfectly with earthy mushrooms
- Make it ahead and refrigerate overnight—the flavors actually get better
- Vegetarian dinner that satisfies even the most dedicated meat lovers at the table
02 -
- Letting the lasagna rest for at least 10 minutes is what keeps the layers from sliding apart when you slice
- Roasting the squash ahead of time prevents watery lasagna—raw squash releases too much moisture while baking
03 -
- Squeeze thawed frozen spinach if you use it instead of fresh—excess water will make your lasagna soupy
- Room temperature ingredients spread more easily and layer more evenly