Butternut Squash Spinach Mushroom Lasagna (Printable Version)
Layers of roasted squash, mushrooms, and spinach in creamy béchamel sauce.
# What You 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)
# Directions:
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 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 the earthy mushrooms perfectly
- This lasagna reheats beautifully for lunch the next day, maybe even better than fresh
02 -
- The resting period is non-negotiable for clean slices that hold their shape
- Roasting the squash ahead of time intensifies the sweetness and prevents watery layers
03 -
- Use a microplane for the Parmesan to get finer shreds that melt evenly
- Squeeze excess moisture from the spinach after wilting to prevent soggy layers