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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! Sprinkle 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.
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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 recipe 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 until fork tender, 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.
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 9×13 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
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
{This post is sponsored by Vermont Creamy. Thank you for supporting the brands that keep Half Baked Harvest cooking!}
Delicious! I followed the recipe, which was fun to do, and would not change anything. I served it with the winter salad, and would definitely serve this at a party. Made it early and baked at dinner time. Thank you!
Hi Sanja,
Awesome!! I am thrilled to hear this recipe was enjoyed, thanks so much for making it! Happy Holidays!? xT
Could I substitute for the whole milk?
Hi Jessica,
You could use any other milk that you enjoy. I hope you love the recipe, please let me know if you give it a try! xTieghan
Excellent. Didn’t quite have enough butternut squash so added one sweet potato. Really delish, creamy, crunchy, yummy.
Hey Bari,
Awesome! It’s so great to hear that this recipe was enjoyed, thanks a lot for making it! Have the best weekend❄️ xTieghan
hi! do you mean two 10-oz packages of frozen spinach?
Hi Maria,
Yes, that is correct. I hope you love the recipe, please let me know if you give it a try! xTieghan
It was super delicious! My friends and I really liked it without the prosciutto. The addition of sage and rosemary were wonderful! I ended up using a mixture of
cheeses that I had on hand and it was creamy, decadent and delicious! Keeper recipe, thank you!
Hey Beth,
Awesome!! I love to hear that this recipe was enjoyed, thanks a bunch for giving it a try! xTieghan
Made this tonight for a lovely friends dinner. Wow wow wow it was so stellar. It’s easy to make, (I did everything the night before so all I had to do was bake it when they arrived and I definitely recommend that) the flavor is a 10/10 so much so that quiet fell over the group after the first bites. I paired it with the shaved Brussels Sprout Salad with Cider Vinaigrette and it was perfect. Make this to impress!
Thank you so much for giving this recipe a try, I’m so happy to hear it was enjoyed! 🙂 xTieghan
Help Tieghan! I just made two of the delish looking lasagnas and I forgot to use the ricotta…!!! I could cry. Any suggestions? I am making these ahead to use for a party we are having Friday evening. Can I spread a layer of ricotta as my last layer with these on top to cover it??
Hi Lisa! Oh no I am so sorry I am just seeing this! I would try to spread a top layer of ricotta! I hope it turned out well! xTieghan
Made for a dinner party and it was a hit! I made it dairy free and subbed canned coconut milk and dairy free cheese. I added bacon instead of prosciutto. It was a hit! I’d add more squash next time, because well I love it! Will 100% be making again and again
Hey Jess! Thank you so much for trying out this recipe, I’m so glad you enjoyed it! Happy Monday ? xTieghan
I made this with roasted sweet potatoes, because I had a bunch, it’s one of the best things I’ve ever made! So yummy! Perfect for this cold, rainy day.
Hey! Thanks so much for trying out this recipe, I hope you loved it! Have a great week ? xTieghan
I’m getting ready to make this now. Confused on how many layers of pasta. If I use the filling in 2 parts that means only 3 layers of pasta. Doesn’t seem like enough. Is this right?
Hey Joanne! You can use 3-4 layers of pasta. It doesn’t need to be exact as long as everything goes in! 🙂 Hope you love the lasagna! xTieghan
So cozy, so easy, and we ate every bite! Another awesome recipe!
I don’t see any mention of spinach in the recipe…
Fantastic. I’ve made this before as directed.
The fresh herbs and garlic browning in the butter is an absolutely heavenly smell cooking in your kitchen!!
I got fresh local butternut squash for it this weekend, too.
I also tried a new ingredient in it this time: some local organic Italian sausage! So good!
Between the applesauce I was simmering on the stove and the aromas from this lasagna…my kitchen smelled amazing!! ?
Thanks again Teighan, for another incredible recipe.
Hi Linda,
Fantastic!! So great to hear that you enjoyed this recipe and thanks a lot for making it. Have a great week!? xTieghan
Question about measurements…I bought 2 boxes of butternut squash at 14 oz.. Per box. oz. which gave me a total of 6 cups, more or less. Roasting in the oven now. Will this be more or less than needed for your recipe. I want desperately to try this recipe. THANK YOU.
Hi there! Yes, that should be just fine! xTieghan
Do you think you could sub zuchinni instead of the noodles? if so, suggestion on how to do so?
*Zucchini*
Hey Amanda,
Sorry, I really have never used zucchini in my lasagna in place of my noodles, so I am not sure how it would turn out. Please let me know if you give it a try! xTieghan
Such a delicious lasagne! My husband asked me when I’m making it again, he couldn’t stop eating. I substituted the spinach with chicken, because I had it in the house. Can’t wait to make it again.
Hey Lerie,
Thanks so much for making this recipe, I am so glad to hear that it was enjoyed! Have a wonderful day:) xTieghan