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This Roasted Butternut Squash and Spinach Lasagna is the perfect baked pasta for cozy November and December nights with family and friends. Beautiful layers of seasonal butternut squash, creamy buttery béchamel sauce, spinach, and lasagna noodles, all come together in this vegetable-focused lasagna. It’s vibrant, creamy, a little cheesy, and so delicious! Top the lasagna with salty prosciutto before baking for a warming dinner that’s mouth-wateringly delicious. This is a great, make-ahead lasagna for Friendsgiving, Thanksgiving, and all the upcoming holiday dinner parties.
This post is sponsored by Vermont Creamy.
My favorite recipes this time of year are the ones that are simple to prepare, feed a big crowd, and can be made ahead of time. With Thanksgiving so close, and Friendsgiving happening all month long, recipes like this lasagna are perfect to have in your back pocket for gatherings with family and friends.
I know that this coming weekend is the big weekend for Friendsgiving here in the US. So with that in mind, I’m sharing not only this delicious (almost vegetarian) lasagna, but all my best tips and tricks for hosting!
First, the details…
It’s probably no secret…because I’ve said this a million times over, but lasagna is my go-to dish for entertaining. Every year I love to come up with a new recipe to share. This butternut squash lasagna is my personal favorite. Sure I really love a classic lasagna, but my true favorites sway more towards anything with butternut squash. Add a buttercream sauce and you’ve sealed the deal.
Start off with the squash. It’s simply roasted, then mashed, and stirred together with creamy ricotta cheese. I like to use a lot of squash to get a really great flavor and color.
While the squash is roasting, make the béchamel sauce. As always, I used my Aunt Katie’s base recipe for this sauce, as I’ve yet to create a better version. It’s a delicious mix of garlic, sage, rosemary, spinach, and buttery gouda cheese.
But her real secret to a great béchamel? A generous amount of butter…the key to everything this time of year. I used Vermont Creamery Cultured Butter for especially delicious flavor, richness, and creaminess. Using high-quality ingredients are so important to me. I love knowing that they use only two simple ingredients: cream and cultures (and sea salt if you’re using the salted butter).
Unlike traditional butter, Vermont Creamery’s Cultured Butter is fermented for 20 hours then churned to 82% butterfat. This provides the butter with an incredibly rich taste and creamy texture. It has a delightful tang and notes of buttermilk and hazelnut, which pair so nicely with the warming herbs and spices I’ve used throughout this recipe.
Once the squash has been roasted and the sauce made, simply layer everything together with easy, no-boil lasagna noodles.
Now, this next ingredient is optional, but one I really do love. Prosciutto. I like to add a little salty prosciutto to the top of the lasagna before baking. As the dish bakes, the prosciutto crisps and adds a really nice salty flavor.
Of course, if you’re vegetarian you can easily omit this!
I really can’t begin to describe just how delicious this roasted butternut squash and spinach lasagna is. Something about these flavors all layered together and baked is just beyond GOOD. The squash has an amazing caramelized flavor from slow roasting. And the sauce is incredibly rich and creamy and brightens up with the addition of spinach. When everything is put together, you get a rich, creamy, and super cheesy pasta. Every last bite is DELICIOUS!
My best tips for Friendsgiving entertaining.
tip one: start with a cooking schedule. This is KEY. I spoke about this in more detail last year, but I have to note this tip again. Once you have your menu set, plan out when each dish needs to be going into the oven, and when it’s coming out. Writing out a game-plan is the most helpful tool for creating a laid back, stress-free night, full of delicious food.
tip two: assign guests dishes to bring to your dinner. Trust me, there’s no reason you need to be making ALL the food. Make your favorite recipes, and have friends and family bring everything else. Just be sure you assign everyone what they need to bring. That way you won’t end up with multiple sweet potato casseroles.
tip three: make/prepare as many recipes as you can ahead of time. Don’t plan any recipes that require you to hover over the stove all night long. It’s best to work with recipes you can assemble in advance, like this lasagna!
tip five: set the table the night before. I can’t stress this one enough. If you want a nicely set table, set it the night before…or even the week before. My grandma taught me this tip and it’s the only way I can guarantee a beautifully set table. If I try to do it the day of I always run out of time.
Hoping this helps you all create an amazing night with family and friends!
PS. if you’re looking for a great salad to go along with this hearty pasta, I highly recommend this. It’s always a crowd favorite.
If you make this roasted butternut squash and spinach lasagna, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Watch the How To Video:
Roasted Butternut Squash and Spinach Lasagna.
Servings: 8
Calories Per Serving: 1458 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 6 cups cubed butternut squash (about 1 medium squash)
- 2 tablespoons extra virgin olive oil
- kosher salt and black pepper
- 6 tablespoons Vermont Creamery Cultured Butter
- 3 cloves garlic, minced or grated
- 12 fresh sage leaves
- 2 sprigs fresh rosemary
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 2 cups low sodium chicken or vegetable broth
- 1/4 teaspoon fresh grated nutmeg
- 1 cup shredded gouda or fontina cheese
- 2 cups whole milk ricotta
- 2 cups shredded provolone
- 2 packages (10 ounce) frozen spinach, thawed and drained or 4 cups fresh baby spinach
- 1 box no-boil lasagna noodles
- 3 ounces thinly sliced prosciutto, torn (optional)
Instructions
- 1. Preheat oven to 375 degrees F. Lightly butter a 9x13 inch baking dish.2. On a baking sheet, toss together the butternut squash, olive oil, and a pinch each of salt and pepper. Transfer to the oven and roast for 25-30 minutes or until the squash is tender. 3. Meanwhile, make the sauce. Heat the butter, garlic, sage, and rosemary, in a large skillet over medium heat and cook until the butter begins to brown, about 3-4 minutes. Remove the sage and rosemary from the skillet. Whisk in the flour and cook for about 1 minute. Slowly add the milk and broth, whisking until combined. Stir in the nutmeg and season with salt and pepper. Bring to a boil and stir for 3-4 minutes. Stir in the gouda or fontina cheese and the spinach. Stir until the cheese is melted. Remove from the heat.4. In a medium bowl, mash the roasted butternut squash until mostly smooth. Stir in the ricotta. Season with salt and pepper.5. Spread 1/4 of the cheese sauce in the bottom of the prepared baking dish. Top with 3-4 lasagna sheets. Spread with 1/2 the butternut squash mixture, and then another 1/4 of the cheese sauce, and a handful of provolone. Repeat the layering until all the squash and sauce have been used...don't stress about making it perfect. Arrange the prosciutto on top, if using. Bake uncovered for 45 minutes or until the top has bubbled up and browned a bit. Let stand 10 minutes before serving. Top with the reserved fried sage and rosemary. Enjoy!
Notes
To Make Ahead: Prepare the lasagna through step 5, but do not bake. Cover and store the assembled lasagna in the fridge for up to 2 days. To bake, remove the lasagna from the fridge while the oven preheats, then bake as directed.
To Freeze: Prepare the lasagna through step 5, but do not bake. Cover and wrap tightly in foil, then plastic wrap. Freeze for up to 3 months. To thaw: thaw the lasagna overnight in the fridge. To bake from frozen, remove the plastic wrap and bake, covered at 375 for 1 hour or until the center is hot. Remove the foil and bake another 40-45 minutes, until the top has browned.
To Make Gluten Free: Use gluten free no-boil lasagna noodles and an equal amount of your favorite gluten free flour blend in place of the all-purpose flour. I recommend Cup4Cup gluten free flour.
{This post is sponsored by Vermont Creamy. Thank you for supporting the brands that keep Half Baked Harvest cooking!}
So simple, yet so amazing. Loved by the whole family! I will be making this again and again ?
Thank you Brittany! xTieghan
This was amazing! The delicate interplay of flavors– no heavy hand here. This is an involved recipe, but simple and very original. Thank you!
Thank you Callie! xTieghan
Looks delicious! Anyway product swap
Suggestions to make this a non dairy dish? I have go to cheese alternatives but do you think I’d get the béchamel right with substitutes?
Hi Rosalyn! I would recommend using canned coconut milk. I think that will be great!! Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
I have made a squash based lasagna before so I knew this would be good – but it’s better than good, it is FANTASTIC.
I used gouda (my grocery store was out of fontina) but the infusion of the butter for the roux with garlic, sage and rosemary is brilliant – as is adding the crispy sage, rosemary and prosciutto to garnish the top. I will make this again and again.
I am also a huge fan of the lasagna noodles that don’t need pre-cooking. That process is such a pain and I prefer the ease of use and thinness of the the no cook variety in the finished product.
I am so glad you loved this!! Thank you so much for trying this! xTieghan
Could I use low fat cheeses and milk? Watching cholesterol and fat?
Hey Deb! I am sure low fat cheese and milk will be just fine. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
This was yet another winner! Easy to assemble and so perfect for a cold, fall evening.
That is so great to hear! Thank you so much Ashley! xTieghan
Hi Tieghan,
I absolutely loved this recipe it turned out perfectly!! Its the first time I believe I made lasagna and it couldn’t have been easier. The no boil lasagna noodles.make life much easier. I am not a big fan of Prosciutto but I love the color it adds to the dish. Is there anything else you might use in its place?? This is going to be a recipe I’ll continue to make again its delicious thank you!!
Hey Mike! I would use sun-dried tomatoes. That will be so good!! Please let me know if you have any other questions. I am so glad you loved this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
Hi, This lasagna looks amazing but I want to make this vegan. With what can I replace the ricotta cheese? Thanks
Hi Bianca, I would recommend using your favorite vegan ricotta cheese or a cashew cream sauce. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
This looks amazing!! But where does the spinach come in? I see it in the ingredients but not the directions. Is it just layered in at the end?
Hey Anna! The spinach is added to the cream sauce in step 3. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
This is so delicious. The flavours just work so beautifully.
I enjoyed the ease of the process and the smell of my kitchen as I worked. Will be making this often, and definitely for friends and family.
That is so great! Thank you so much Ashley! xTieghan
Tei, I’m getting things lined up to try both the Cranberry Cider Braised Beef Stew with Polenta and the Butternut Squash Spinach Lasagna. Approximately how many people will each of these recipes serve? Thanks. Can’t wait to try them!
HI! This lasagna serves 8-10. The stew will serve around 6. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
This recipe looks wonderful.
I have roasted and pureed butternut squash in my freezer and would like to know what amount (cups/ounces/grams) I would need to replace the fresh squash you used in this recipe?
HI! I would recommend 3 1/2 cups of puree. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
I liked this recipe all of the ingredients except the squash. 🙁 The flavor was too strong for me. But I will gladly use this recipe and just add different vegetables. Thanks for the idea, the finished product is very colorful.
Thank you Malia! I hope you love this more with some other veggies! xTieghan
This is exactly what I wanted today! I had a butternut squash and some frozen spinach, and just needed an inspiration what to do with them.
Perfect! I hope this turns out amazing for you Tei! Thank you! xTieghan
This lasagna looks amazing and I can’t wait to try it.
One problem, I cannot eat spinach…it has high levels of oxalate which contributes to the development of kidney stones…ugh.
So, any suggestions for a veggie I can substitute? I can’t do kale either.
Would it work with additional butternut squash…left chunky?
Any thought would be appreciated.
Hey Nancy! You can easily just omit the spinach from the recipe. It’s great without! I would add 1 additional cup of butternut squash and I love the idea of leaving it chunky. Yum!! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan