"Crusty sourdough + a cozy BUTTERNUT SQUASH LASAGNA that’s veg-friendly enough to feel like a wholesome and healthy weeknight dinner but also cheesy and saucy and golden brown-crispy enough to still be delicious!
it’s the ooey gooey lasagna we love with the extra veggies we don’t. jkjk we love extra veggies around here — and these are blanketed with a layer of cheese which is always a big YES."
Butternut Squash Lasagna
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A Note from Feedfeed
This Butternut Squash Lasagna is a new twist on the classic Italian dish, bringing together layers of creamy butternut squash, spinach, and a flavorful blend of cheeses. The velvety béchamel sauce is infused with nutmeg and Parmesan, with a medley of sautéed mushrooms, onions, and garlic, this lasagna offers a rich depth of flavors. Perfect for a cozy family dinner, it's a satisfying, meatless alternative.
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Prep time: 30mins
Cook time: 45mins
Serves or Makes: 8-10 servings
Recipe Card
ingredients
- 3 cups 2% dairy milk (or unsweetened almond milk), divided
- 1/2 cup all purpose gluten free flour
- 2 ounces light (or regular) cream cheese
- 1 cup grated Parmesan
- 1/2 teaspoon ground pepper, divded
- 1/4 teaspoon kosher salt, divded
- 1/8 teaspoon nutmeg
- 2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
- 1/2 cup whole milk (or part-skim) ricotta
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 8 ounces button mushrooms, sliced `
- 2 garlic cloves, minced
- 1 teaspoon dried marjoram
- 1/2 cup dry white wine or broth (vegetable or chicken)
- 2 pounds butternut squash, peeled and thinly sliced into rounds
- 1/2 cup shredded Italian cheese blend (or mozzarella)
Method
Step 1
Preheat the oven to 375°F.
Step 2
In a saucepan over medium heat, whisk together 2 1/2 cups of milk and gluten-free flour until smooth. Add cream cheese, Parmesan, 1/4 teaspoon pepper, 1/8 teaspoon kosher salt, and nutmeg. Continue whisking until the sauce thickens. Set aside.
Step 3
In a separate bowl, combine the thawed and squeezed-dry spinach with ricotta. Mix well and set aside.
Step 4
In a large skillet, heat olive oil over medium heat. Add chopped onions and cook until translucent. Add sliced mushrooms, minced garlic, dried marjoram, remaining 1/4 teaspoon pepper, and 1/8 teaspoon salt. Cook until mushrooms are tender.
Step 5
Pour in the white wine or broth, scraping the bottom of the skillet to deglaze. Allow the mixture to simmer until the liquid reduces slightly.
Step 6
Layering time! In a 9x13-inch baking dish, spread a thin layer of the béchamel sauce. Place a layer of butternut squash rounds, followed by a layer of the spinach-ricotta mixture, mushroom-onion mixture, and a sprinkle of Italian cheese blend. Repeat until all ingredients are used, finishing with a layer of béchamel sauce and Italian cheese on top.
Step 7
Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
Step 8
Let the lasagna rest for 10 minutes before serving.