Butternut Squash & Spinach Lasagna with Creamy Béchamel

by

Creamy, comforting, and packed with seasonal flavor, this vegetarian lasagna layers sweet roasted butternut squash, tender spinach, rich cheeses, crunchy walnuts, and tart cranberries beneath a silky Parmesan béchamel sauce.

Ingredients (Serves 6)

Layers

  • 12 lasagna sheets, cooked
  • 3 cups butternut squash, roasted and mashed
  • 3 cups fresh spinach, sautéed
  • 1½ cups ricotta cheese
  • 1 cup mozzarella cheese, shredded
  • ½ cup walnuts, roughly chopped
  • ¼ cup dried cranberries

Béchamel Sauce

  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 2½ cups whole milk
  • ½ cup Parmesan cheese, grated
  • Salt, to taste
  • Black pepper, to taste
  • Pinch of nutmeg

Instructions

1. Prepare the Béchamel Sauce

  1. Melt butter in a saucepan over medium heat.
  2. Whisk in the flour and cook for 1–2 minutes.
  3. Gradually add the milk, whisking constantly until smooth.
  4. Simmer until the sauce thickens.
  5. Stir in Parmesan cheese.
  6. Season with salt, pepper, and nutmeg.
  7. Remove from heat.

2. Prepare the Filling

  1. Roast butternut squash until tender and mash until smooth.
  2. Sauté spinach until wilted and drain any excess moisture.
  3. In a bowl, combine ricotta cheese with the spinach.

3. Assemble the Lasagna

  1. Preheat oven to 375°F (190°C).
  2. Spread a thin layer of béchamel sauce in a 9×13-inch baking dish.
  3. Add a layer of lasagna sheets.
  4. Spread a portion of the mashed butternut squash.
  5. Add the spinach-ricotta mixture.
  6. Sprinkle with walnuts and cranberries.
  7. Spoon over some béchamel sauce.
  8. Repeat the layers until all ingredients are used.
  9. Finish with the remaining béchamel and mozzarella cheese.

4. Bake

  1. Cover with foil and bake for 30 minutes.
  2. Remove foil and bake for another 15–20 minutes until golden and bubbling.
  3. Let rest for 10–15 minutes before slicing.

Description

This lasagna combines the natural sweetness of roasted butternut squash with creamy ricotta, savory spinach, crunchy walnuts, and bursts of tart cranberry. The rich Parmesan béchamel ties everything together into a luxurious vegetarian dish.

Nutritional Information (Approximate per serving)

  • Calories: 450–550 kcal
  • Protein: 18–24 g
  • Fat: 18–25 g
  • Carbohydrates: 55–65 g
  • Fiber: 5–8 g
  • Sugar: 8–12 g

Serving Suggestions

  • Arugula salad with balsamic dressing
  • Garlic bread
  • Roasted Brussels sprouts
  • Herb-roasted carrots
  • Sparkling apple cider

This Butternut Squash & Spinach Lasagna is the perfect balance of creamy, savory, sweet, and crunchy flavors, making it a standout vegetarian centerpiece for any dinner table.

Leave a Comment