Ingredients
Scale
- 9 no-boil lasagna noodles
- 1 medium butternut squash, sliced
- 3 cups fresh spinach
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups milk
- 1/4 teaspoon nutmeg
- 2 cups mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Roast the butternut squash slices until golden.
- Sauté fresh spinach in olive oil with minced garlic and a dash of salt until wilted.
- Prepare the white sauce by melting butter, whisking in flour, then gradually adding milk and nutmeg until thickened.
- Layer the lasagna starting with noodles, then white sauce, followed by squash, spinach, and cheese. Repeat layers.
- Bake until bubbling and the top is golden, approximately 30-40 minutes.
- Let it cool slightly before slicing and serve hot.
Notes
This lasagna can be made ahead of time and stored in the fridge or frozen for later. Use pre-cut squash to save time. Pair with a green salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 45mg
Keywords: butternut squash, lasagna, vegetarian, comfort food, white sauce, spinach, meal prep