Holiday Butternut Squash and Spinach Lasagna with Béchamel

Quick Recipe Version (TL;DR)

• Yield: 8 servings
• Prep Time: 35 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 50 minutes

Quick Ingredients

• 1 medium butternut squash (about 2.5 lb), peeled and cubed
• 4 tbsp olive oil, divided
• 2 1/2 tsp kosher salt, divided
• 3/4 tsp black pepper, divided
• 3 tbsp finely chopped fresh sage, divided
• 12 dry lasagna noodles
• 4 tbsp unsalted butter
• 4 tbsp all-purpose flour
• 4 cups whole milk
• 3/4 cup finely grated Parmesan cheese, divided
• 2 cups whole-milk ricotta cheese (16 oz)
• 10 oz fresh baby spinach
• 1 1/2 cups shredded mozzarella cheese, plus 1 1/2 cups for topping
• 3 cloves garlic, minced
• 1 large egg
• 1/2 tsp ground nutmeg, divided
• Optional: 1 tsp maple syrup for roasting squash

Do This

• 1. Heat oven to 400°F (200°C). Toss butternut squash with 2 tbsp olive oil, 1 tsp salt, 1/4 tsp pepper, 1 tbsp sage, and optional maple syrup. Roast 25–30 minutes until tender and caramelized.
• 2. Reduce oven to 375°F (190°C). Cook lasagna noodles in salted boiling water until very al dente (about 6–7 minutes). Drain and lay flat on oiled parchment.
• 3. Make béchamel: Melt butter, whisk in flour 1–2 minutes, then slowly whisk in warm milk. Simmer until thickened, season with 1 tsp salt, 1/2 tsp pepper, 1/4 tsp nutmeg, and 1/2 cup Parmesan.
• 4. Make filling: Wilt spinach in a dry pan, squeeze dry, and chop. Mix with ricotta, 1 cup mozzarella, 1/4 cup Parmesan, egg, garlic, 1/2 tsp salt, 1/4 tsp pepper, 1/4 tsp nutmeg, and 1 tbsp sage.
• 5. Assemble in a greased 9×13-inch dish: thin layer of béchamel, noodles, 1/3 ricotta mixture, 1/3 squash, drizzle of béchamel, sprinkle sage. Repeat for 3 layers.
• 6. Top with remaining béchamel and 1 1/2 cups mozzarella. Cover with foil and bake 25 minutes, then uncover and bake 15–20 minutes until golden and bubbling.
• 7. Rest 15–20 minutes before slicing. Garnish with extra sage and Parmesan and serve warm.

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Why You’ll Love This Recipe

• Perfect for the holidays: cozy, impressive, and packed with seasonal flavors like butternut squash and sage.
• Comforting yet meatless: rich, creamy, and satisfying without any meat.
• Make-ahead friendly: assemble in advance and bake when you are ready for guests.
• Balanced flavors: sweet roasted squash, garlicky spinach, creamy ricotta, and silky béchamel in every bite.

Grocery List

• Produce: 1 medium butternut squash, 10 oz fresh baby spinach, 3 cloves garlic, 1 small bunch fresh sage
• Dairy: Whole-milk ricotta (16 oz), shredded mozzarella (about 3 cups total), Parmesan cheese, unsalted butter, whole milk, 1 large egg
• Pantry: Dry lasagna noodles, olive oil, all-purpose flour, kosher salt, black pepper, ground nutmeg, optional maple syrup

Full Ingredients

For the Roasted Butternut Squash

• 1 medium butternut squash (about 2.5 lb / 1.1 kg), peeled, seeded, and cut into 3/4-inch (2 cm) cubes (about 4 cups)
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp finely chopped fresh sage leaves
• Optional: 1 tsp pure maple syrup (enhances the natural sweetness)

For the Sage Béchamel Sauce

• 4 tbsp (1/2 stick / 56 g) unsalted butter
• 4 tbsp (30 g) all-purpose flour
• 4 cups (960 ml) whole milk, warmed
• 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1/4 tsp ground nutmeg
• 1/2 cup (45 g) finely grated Parmesan cheese

For the Spinach–Ricotta Filling

• 10 oz (285 g) fresh baby spinach (or 10 oz frozen spinach, thawed and very well squeezed dry)
• 2 cups (16 oz / 450 g) whole-milk ricotta cheese
• 1 cup (85 g) shredded mozzarella cheese
• 1/4 cup (25 g) finely grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp ground nutmeg
• 1 tbsp finely chopped fresh sage leaves

For Assembly

• 12 dry lasagna noodles (not no-boil), cooked until very al dente
• 1 1/2 cups (125 g) shredded mozzarella cheese, for topping
• 1 tbsp finely chopped fresh sage leaves, for layering and garnish
• 2 tbsp olive oil or softened butter, for greasing the baking dish and drizzling
• 2–3 tbsp finely grated Parmesan cheese, for finishing

Step-by-Step Instructions

Step 1: Prep the oven and the butternut squash

Preheat your oven to 400°F (200°C) with a rack in the middle. Line a large rimmed baking sheet with parchment paper for easier cleanup. Peel the butternut squash, cut it in half lengthwise, scoop out the seeds, and cut into 3/4-inch (2 cm) cubes.

Place the squash cubes on the prepared baking sheet. Drizzle with 2 tbsp olive oil, sprinkle with 1 tsp kosher salt, 1/4 tsp black pepper, 1 tbsp chopped sage, and the optional 1 tsp maple syrup. Toss well with your hands to coat evenly, then spread the cubes into a single layer so they roast rather than steam.

Step 2: Roast the butternut squash

Roast the squash at 400°F (200°C) for 25–30 minutes, stirring once halfway through, until the edges are lightly caramelized and the centers are very tender when pierced with a fork. The pieces should be golden in spots but not burned.

Set the roasted squash aside to cool slightly while you prepare the sauce and filling. Reduce the oven temperature to 375°F (190°C) for baking the lasagna later.

Step 3: Make the sage béchamel sauce

While the squash roasts, warm the milk in a small saucepan or in the microwave until just hot to the touch (do not boil). In a medium saucepan over medium heat, melt 4 tbsp butter. When it is foamy, whisk in 4 tbsp flour. Cook, whisking constantly, for 1–2 minutes to remove the raw flour taste; the mixture should be smooth and pale, not browned.

Slowly pour in the warm milk, a little at a time, whisking constantly to avoid lumps. Once all the milk is added, bring the mixture to a gentle simmer. Cook for 5–7 minutes, stirring often, until the sauce thickens enough to coat the back of a spoon. Season with 1/2 tsp kosher salt, 1/2 tsp black pepper, and 1/4 tsp nutmeg. Stir in 1/2 cup Parmesan until melted and smooth. Taste and adjust seasoning if needed, then remove from heat. Cover the surface with a piece of parchment or plastic wrap to prevent a skin from forming.

Step 4: Prepare the spinach–ricotta filling

Place the spinach in a large dry skillet over medium heat. Cook, tossing frequently, until just wilted, 2–3 minutes. If using frozen spinach, skip this step and simply make sure it is fully thawed. Transfer the wilted spinach to a colander and let cool slightly, then squeeze out as much moisture as possible with your hands or a clean kitchen towel. Chop the drained spinach finely.

In a medium bowl, combine the chopped spinach, 2 cups ricotta, 1 cup mozzarella, 1/4 cup Parmesan, 1 egg, 2 minced garlic cloves, 1/2 tsp salt, 1/4 tsp pepper, 1/4 tsp nutmeg, and 1 tbsp chopped sage. Mix until everything is evenly blended. The mixture should be thick and spreadable.

Step 5: Cook the noodles and prep the baking dish

Bring a large pot of well-salted water to a boil. Add the 12 lasagna noodles and cook until very al dente, usually 2–3 minutes less than the package directs (about 6–7 minutes). They will finish cooking in the oven. Drain the noodles and immediately lay them flat on a lightly oiled baking sheet or parchment paper to prevent sticking.

Grease a 9×13-inch (23×33 cm) baking dish with 1–2 tbsp olive oil or softened butter. Give the béchamel a stir; if it has thickened too much, you can loosen it with a splash of warm milk until it is pourable but still thick.

Step 6: Layer the lasagna

Spread a thin layer (about 1/2 cup) of béchamel sauce over the bottom of the prepared baking dish. Lay 3–4 noodles in a single layer, slightly overlapping, to cover the bottom.

Spread one-third of the spinach–ricotta filling over the noodles in an even layer. Scatter one-third of the roasted butternut squash over the ricotta. Spoon or drizzle about 3/4 cup of béchamel over the squash, then sprinkle with a small pinch of chopped sage.

Repeat this layering (noodles, one-third ricotta filling, one-third squash, 3/4 cup béchamel, pinch of sage) two more times for a total of three layers. Finish with a final layer of noodles. Pour the remaining béchamel over the top and spread it to the edges. Sprinkle evenly with 1 1/2 cups shredded mozzarella and a few tablespoons of Parmesan. Drizzle the top lightly with olive oil, if desired.

Step 7: Bake until golden, rest, and serve

Cover the baking dish tightly with foil, tenting it slightly so it does not stick to the cheese. Bake at 375°F (190°C) for 25 minutes. Remove the foil and continue baking for 15–20 minutes, until the top is bubbling and deeply golden in spots.

Remove the lasagna from the oven and let it rest on a cooling rack for 15–20 minutes before slicing. This resting time helps the layers set so you get clean slices. Garnish with additional chopped fresh sage and a light shower of Parmesan. Cut into 8 squares and serve warm.

Pro Tips

• Do not skip the resting time: Letting the lasagna rest after baking is key to neat slices and well-defined layers.
• Very al dente noodles: Slightly undercooking the pasta prevents it from becoming mushy after baking in the sauce.
• Dry your spinach well: Excess moisture can make the lasagna watery. Squeeze the spinach until it feels almost dry.
• Roast the squash deeply: Golden edges on the squash add caramelized flavor that keeps the dish from tasting flat or overly sweet.
• Adjust the sauce thickness: Béchamel should be thick but pourable. If it is too thick, whisk in a tablespoon or two of warm milk before assembling.

Variations

• No-boil noodle option: Use no-boil lasagna sheets and make the béchamel slightly thinner (add 2–4 tbsp extra milk). Add an extra 1/2 cup milk or a bit more sauce overall so the noodles hydrate properly.
• Mushroom addition: Sauté 8 oz sliced cremini mushrooms in olive oil with a pinch of salt until browned, and layer them with the squash for an earthier flavor.
• Extra-herby version: Add chopped fresh thyme or rosemary (1–2 tsp) to the roasted squash or béchamel for a more robust, wintry aroma.

Storage & Make-Ahead

To make ahead, assemble the lasagna completely, cover tightly with foil, and refrigerate for up to 24 hours before baking. When ready to bake, place the cold dish in a 350°F (175°C) oven, covered, for about 35 minutes, then uncover and bake 15–20 minutes more until hot and bubbling (it may take a bit longer from cold). Leftovers keep well, covered, in the refrigerator for up to 4 days. Reheat individual portions in the microwave or cover a baking dish with foil and warm at 325°F (165°C) until heated through. For longer storage, wrap tightly and freeze baked or unbaked lasagna for up to 2–3 months; thaw overnight in the refrigerator before reheating or baking.

Nutrition (per serving)

Estimated per serving (1/8 of the pan): about 600 calories, 28 g fat, 23 g saturated fat, 55 g carbohydrates, 4 g fiber, 12 g sugar, 26 g protein, and approximately 900 mg sodium. Actual values will vary based on specific brands and exact portion sizes.