Roasted Butternut Squash Lasagna
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The Seasoned Mom · by Blair Lonergan

Roasted Butternut Squash Lasagna

NUTRITION · PER SERVING145M COOK
CAL 96%·PRO 100%
CARBS 345G72% OF CAL
31G FIBER297G OTHER16G TOTAL SUGAR
FAT 37G17% OF CAL
12G SAT25G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Layers of butternut squash, spinach, mushrooms, and three cheeses in a creamy béchamel sauce. Rich, savory, and seasonal. A vegetarian lasagna perfect for fall.

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Nutrition & ingredients

Ingredients

serves 8
  • 1 (large) butternut squash ((about 3 ½ - 4 pounds))
  • 1-2 tablespoons olive oil
  • ⅔ cup milk
  • 1 teaspoon fresh thyme leaves ((or ½ teaspoon dried thyme leaves))
  • 2 fresh sage leaves ((or ¼ teaspoon dried sage))
  • ¾ teaspoon kosher salt
  • Dash of ground black pepper
  • ¼ cup (½ of a stick) salted butter
  • 2 large yellow onions, thinly sliced
  • 8 ounces sliced baby bella mushrooms or white button mushrooms
  • ½ teaspoon chopped fresh thyme leaves ((or ¼ teaspoon dried thyme))
  • 1 fresh sage leaf (chopped (or ⅛ teaspoon dried sage))
  • Kosher salt and ground black pepper, to taste
  • 1 (10 ounce) package frozen chopped spinach, thawed
  • 15 ounces ricotta cheese ((or sub with 16 ounces small curd cottage cheese, extra liquid strained))
  • 1 cup shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • 1 large egg, lightly beaten
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ⅛ teaspoon ground nutmeg
  • 1 (12 ounce) package no-boil (“oven ready”) lasagna noodles ((you probably will not need the entire box; I use 10 noodles total))
  • 1 ½ cups shredded mozzarella cheese
  • Optional garnish: chopped fresh parsley or other herbs
PREP
90M
SODIUM
939MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.