Butternut Squash Spinach Mushroom Lasagna (Print Version)

Comforting layers of roasted squash, mushrooms, spinach, and creamy béchamel sauce bake to golden perfection.

# What You Need:

→ Vegetables

01 - 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
02 - 10 oz fresh spinach, washed and chopped
03 - 12 oz cremini or button mushrooms, sliced
04 - 1 medium onion, finely chopped
05 - 3 garlic cloves, minced

→ Cheese & Dairy

06 - 2 cups whole milk
07 - 3 tablespoons unsalted butter
08 - 3 tablespoons all-purpose flour
09 - 1 cup grated Parmesan cheese
10 - 2 cups shredded mozzarella cheese
11 - 1 cup ricotta cheese

→ Pasta

12 - 9–12 no-boil lasagna noodles (or regular, cooked according to package instructions)

→ Herbs & Seasonings

13 - 2 tablespoons olive oil
14 - 1 teaspoon dried thyme
15 - 1 teaspoon dried oregano
16 - 1/4 cup fresh basil, chopped (optional)
17 - Salt and freshly ground black pepper, to taste
18 - Freshly grated nutmeg (optional)

# How to Prepare:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Toss butternut squash cubes with 1 tablespoon olive oil, salt, and pepper. Spread on the baking sheet and roast for 25–30 minutes, stirring once, until tender and lightly caramelized. Set aside.
02 - In a large skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add onion and garlic; sauté for 2–3 minutes until translucent. Add mushrooms, season with salt, pepper, thyme, and oregano. Sauté for 6–8 minutes, until they release moisture and begin to brown. Add spinach and cook for another 2–3 minutes until wilted. Remove from heat.
03 - In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk, stirring constantly until thickened, about 5 minutes. Season with salt, pepper, and a pinch of nutmeg (if using). Stir in half the Parmesan cheese; remove from heat.
04 - Lower oven temperature to 375°F. Spread a thin layer of béchamel on the bottom of a 9x13-inch baking dish. Layer with noodles, half the roasted butternut squash, half the mushroom-spinach mixture, half the ricotta cheese, and a third of the béchamel sauce. Sprinkle with mozzarella and some Parmesan. Repeat layers once more. Finish with a final layer of noodles, remaining béchamel, and top generously with mozzarella and Parmesan.
05 - Cover with foil and bake for 25 minutes. Remove foil and bake for another 15–20 minutes until golden and bubbling. Let rest 10–15 minutes before slicing. Garnish with fresh basil, if desired.

# Expert Advice:

01 -
  • The roasted squash brings natural sweetness that balances perfectly with earthy mushrooms and creamy cheese
  • It reheats beautifully for days, making your future self incredibly grateful
  • The béchamel sauce turns ordinary vegetables into something that feels like a warm embrace
02 -
  • Letting the lasagna rest for at least ten minutes after baking is the difference between neat slices and a messy slide
  • The roasted squash can be made ahead and stored in the refrigerator for up to three days
  • Room temperature vegetables work better than hot ones when layering to prevent premature cooking of the noodles
03 -
  • Use a rubber spatula to spread the ricotta so you do not tear the noodles
  • Grate your own Parmesan instead of buying pre grated for better melting

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