Butternut Squash White Lasagna
This butternut squash & spinach white lasagna is the perfect warm and cozy dish this holiday season! It has the holiday flavors and can be made ahead of time for any dinner party.
A lasagna is a quintessential holiday dinner meal. It’s always a go to because it’s comforting., everybody is obsessed with it, and it can be made ahead of time which makes it perfect to prep for a holiday dinner.
this is a white lasagna, which is one of my favorites. A white lasagna means it’s made with a béchamel sauce instead of tomato sauce. This particular lasagna has layers of a spinach béchamel, roasted butternut squash, and ricotta and fresh mozzarella. It has all the fall and winter flavors and will be your new favorite comfort food dish!
Here are all the Ingredients for this Butternut Squash White Lasagna:
Produce - Butternut Squash, White Onion, Spinach
Seasonings - Salt, Pepper, Garlic Powder, Nutmeg
Pantry - Lasagna, Olive Oil
Dairy - Butter, Half & Half or Heavy Cream, Mozzarella, Ricotta
Protein - Egg
Herbs - Sage
Looking for some side dishes? No problem!
Butternut Squash White Lasagna
Ingredients
- 1 lb lasagna noodles (I boil mine but if using no boil, follow instructions for them)
- 2 balls of fresh mozzarella, sliced thin
- 4 cups butternut squash, cubed
- 1 cup white onion, diced
- 2 tbsp olive oil
- 1 tbsp garlic powder
- 1/2 tsp nutmeg
- 2 tbsp fresh sage, chopped fine
- Salt and pepper to taste
- 15 oz ricotta
- 1 egg
- 1/2 cup shredded mozzarella
- 4 tbsp + 2 tbsp butter
- About 15 or so large whole sage leaves
- 2 tbsp sage, chopped fine
- 1 cup flour
- 4 cups heavy cream or half and half
- 1 tsp nutmeg
- Salt and pepper to taste
- 3 cups spinach, chopped
Instructions
- Preheat the oven to 400 F. Toss the butternut squash and onion with the olive oil, sage, garlic powder, nutmeg, salt, and pepper. Add to a lined baking sheet and roast for 30 minutes, flipping them halfway.
- Make the ricotta layer by whisking the ricotta, egg, and shredded mozzarella together. Set aside.
- In a large pan, heat 4 tbsp of butter. Add the whole sage leaves in and cook on low. Once the sage leaves are fried, remove the leaves and place on a paper towel to soak up the grease and let them get crispy. Set aside.
- Add the last 2 tbsp of butter back into the pan with the leftover butter from frying the sage leaves. Add in the chopped sage and nutmeg. Once fragrant, add in the flour a little at a time while whisking.
- Once the flour is good out and you have a thick paste, add in the cream a 1/2 cup at a time. Keep whisking while you add. Don’t add the next 1/2 cup until the cream in the pan is absorbed and the sauce is thickened.
- Once all the cream is added and your sauce is made, season with salt and pepper. Add in the chopped spinach and mix until it is wilted and incorporated.
- Time to layer! In a deep lasagna pan, add a thin layer of the béchamel sauce. Then this is the order I use: lasagna noodles, 1/3 ricotta mixture, roasted butternut squash, 1/2 fresh sliced mozzarella, lasagna noodles, 1/3 ricotta mixture, Roasted butternut squash, 1/2 Béchamel sauce, Lasagna noodles, 1/3 ricotta mixture (the rest of it), 1/2 Béchamel sauce (the rest of it), 1/2 fresh sliced mozzarella (the rest of it), Roasted butternut squash, Fried sage leaves
- Bake covered with tin foil for 30 minutes at 375 F. Remove tin foil and bake for another 10 minutes. It should be bubbly and the cheese should melt on top.
- If making ahead of time, don’t bake it until an hour before you are ready to eat. If reheating it, cover with tin foil and bake at 350 F until heated through and bubble again.
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