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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.Â
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.Â
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.Â
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.Â
{This post is sponsored by Vermont Creamy.  Thank you for supporting the brands that keep Half Baked Harvest cooking!}
Hi, i can seem to find cultured butter in australia… is this a big deal to use standard butter? What would the difference be with quality of butter?
Hey Amanda,
Use whatever butter you normally use. I hope you love the recipe, please let me know if you have any other questions! xTieghan
A really yummy and cozy dish, perfect for the rainy weather. Would definitely make this again and recommend it. Thank you for another amazing recipe!
Hey Jana,
Thanks so much for giving the recipe a try, I am thrilled it was enjoyed! xTieghan
Hello, I forgot to buy gouda cheese for this recipe yikes! I also bought presliced provolone. The other cheeses I have on hand is mozzarella, cheddar and goat cheese. Do you think I can substitute?
Hey Lisa,
No worries, any cheese you like will work here. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
This dish is delicious! I substituted kale for the spinach but otherwise made it exactly as written. It turned out perfectly. Thank you for another great recipe!
Hey Olivia,
Thanks so much for giving the recipe a try, I am so glad you enjoyed! Happy Holidays! xTieghan
This was absolutely wonderful. I used homemade noodles and cut the recipe in half which shortened the baking time. I also used fontina and mozzarella instead of gouda/provolone, as it’s what I had on hand. My husband and I were largely speechless as we devoured every bit and went back for more. His final comment to break the silence was, “You should really to make more of this.” This cheese/bechamel sauce would be wonderful in so many different recipes! Thank you for the delicious dinner!
Thank you Kelly! I am really glad this recipe turned out so well for you!! xTieghan
We made this recipe last year for Thanksgiving and it was so delicious that we are making it again! Unfortunately, we cannot find vegetable broth anywhere (we’re only getting orders delivered due to COVID and they’ve been out of stock), so what would you suggest using as a replacement? I was thinking about using a can of cream of celery and watering it down, but I wonder if that will mess with the consistency? Thank you!
Hey Sav,
I would use chicken broth. I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan
Can I substitute coconut milk for whole milk?
Hey there,
Yes, that will work just fine! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Yum! Time consuming but worth it. Sweetness of the butternut squash in combination with the sage and cheese sauce is delicious!
Thank you. It’s now my husband’s favorite lasagna! 🙂
Love that!! Thank you! xTieghan
We had lots of butternut squash left and had to use it up. I stumbled over this recipe and tried it this week. Oh my god this lasagne is so good! Even approved by my brother whos a really picky eater! The pumpkin ricotta mixture is so creamy, HEAVEN! 😀
I am really glad this turned out so well for you, Bianca! Thank you so much for trying this one! xTieghan
Just made and looks And smells amazing. Two comments-perhaps remind cooks to save sage and rosemary for later, after pulling from butter. Also spinach is not mentioned in instructions when layering lasagna :).
Thank you for delicious recipes!!!
Thank you Jen! I am really glad this recipe turned out so amazing for you! xTieghan
What a great recipe! I was unsure about the bechamel until I stirred the cheese in, and then it was perfect consistency. I also accidentally put the provolone into the bechamel as well, but it was just fine.
The sage and rosemary fried in the butter was magical. Everything smelled even better while baking. Next time I would even double the spinach since we love veggie heavy lasagna.
One final change I made was to use pureed cottage cheese instead of ricotta since it wasn’t available locally. Works fine.
First time visitor to your blog and now I’m a fan! 🙂
Hi Wendy! I am so happy this recipe turned out so well for you! I hope you continue to love this recipe! xTieghan
Hey, non-American here, so we have different packages overhere, but I was wondering do I need to buy 20 ounces of frozen spinach or 10? That would mean they sell tiny cartons of frozen spinach over there:D
Anyways I love all your recipes! I’ve tried this one before, but instead of the spinach layer, I used left over creamed leeks.
Hey Anne,
You will want to use 20 ounces of frozen spinach. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This recipe is AWESOME!!! I’m making it for the second time this year and it the perfect cozy fall recipe!! I’ve had lots of people ask me about it and have shared the recipe with them.
You rock!
Thank you so much Lili! I am really glad this recipe turned out so amazing for you!! xTieghan
I’ve been following this blog for a few years now, and as the primary cook in the family I’ve never cooked a recipe from here that wasn’t a hit. Last years Thanksgiving menu was based on yours and I was looking forward to trying out your new recipes a little earlier this year before planning the holiday menu. This was fantastic! Very easy to make and was fantastic in the days afterwards as we had plenty of leftovers! Thank you and looking forward to more!
Aw that is really amazing to hear! I hope my recipes turn out amazing for you for this years Thanksgiving as well! Thank you Dan! xTieghan
This was great! I only had 4 cups of butternut squash, so subbed gilfeather turnip for the last 2 cups of roasted veggies, and it added a great earthy flavor. Almost didn’t use the prosciutto but SO glad I did– the salty crunch made the whole thing!
Love to hear that!! Thank you so much for trying this recipe, Emily! xTieghan