Friday, November 4, 2011

Butternut Squash Lasagna with Spinach and Sage

Did you raise your eyebrows? I certainly did. I really love butternut squash, especially this time of year. It’s healthy and most of the time it’s a hearty substitute for meat. We eat it roasted, we eat it in risotto, it makes a great soup, but those are all very common uses for this fall favorite. I wanted something a little more unique this time around.

I love vegetable lasagnas so I started searching around and found that there are actually a lot of butternut squash lasagna recipes. Admittedly, I was skeptical at this idea…I just wasn’t sure how the flavor of the squash would marry with ricotta…I don’t even like ricotta! Then I came across Good Housekeeping’s recipe that uses a béchamel sauce. Hello, brilliant!

Paul was skeptical too (he says he wasn’t but I think he really was.) But this recipe is a keeper. The whole thing just works. The onions and the squash are sweet but the spinach, Parmesan and mozzarella balance it perfectly. The lasagna was hearty, rich and filling and the flavors were much more balanced that I imagined they would be. This is new comfort food for me!

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Butternut Squash Lasagna with Spinach and Sage Recipe

Yield: 8 servings

Prep Time: 30

Cook Time: 45

Total Time: 1 hour 15 minutes


Roasted Squash:

1 (2-3 pound) butternut squash, peeled and diced into 1-inch pieces
1 Tbs. olive oil
1 Tbs. fresh sage leaves, chopped
1/2 tsp. salt
1/2 tsp. pepper

Parmesan-Sage Béchamel Sauce:

2 Tbs. butter
1/3 cup all-purpose flour
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground nutmeg
1/2 tsp. dried sage
3 cups 2% milk
1/2 cup + 2 Tbs. Parmesan cheese


1 large yellow onion, chopped
2 Tbs. olive oil
1/4 tsp. salt
10 ounces frozen spinach, thawed and drained of excess water (or 2 cups packed, fresh spinach)
1 cup vegetable (or chicken) broth
12 oven-ready lasagna noodles
1-2 cups shredded mozzarella cheese
Additional fresh sage leaves


Heat oven to 375 degrees. Spray a roasting pan with non-stick cooking spray. Add the butternut squash and toss with olive oil, sage leaves, salt and pepper. Roast for 25-30 minutes, until the squash is tender. Remove from oven and mash gently with a potato masher or two forks. (I actually used a pastry blender and it worked great!)

While the squash is roasting, melt the butter over medium heat. Gently stir in the flour with a whisk. Add salt, pepper, nutmeg and dried sage and cook 1 minute, stirring constantly. Slowly whisk in milk and cook over medium-high heat, stirring frequently, until sauce boils and thickens slightly. Continue to stir constantly while the sauce boils for 1 minute. Whisk in the Parmesan cheese and remove the pan from the heat.

Heat 2 tablespoons olive oil in a large Dutch oven. Add onion and salt, cover and cook 20 minutes, stirring frequently, until the onions are brown, fragrant and tender. Stir in the spinach and cook for 6-7 minutes more. Add the butternut squash and stir until combined. Mix in the vegetable broth. Remove from heat.

Spray a 9x13 baking dish with non-stick cooking spray. Ladle a small amount of the white sauce into the bottom. Arrange 4 lasagna noodles, overlapping if needed. Top with the squash mixture and pour about 1 cup of the white sauce over the squash and arrange another 4 lasagna noodles and repeat 2 more times. Top with mozzarella cheese and sage leaves.

Bake at 375 degrees, covered with foil, for 45 minutes. And then bake another 5-10 uncovered until the cheese is browned.

Cassie’s Notes:
Sage leaves are wonderful fried. Heat 1-2 teaspoons of olive oil in a small skillet over medium-high heat. Add 10-15 sage leaves and allow them to crisp for several minutes. They are delicious!

This is a great prep-ahead meal. I put it together on a Sunday afternoon but didn’t bake it until Tuesday night. Prepare the lasagna, including layering the pan. Cover tightly with aluminum foil and refrigerate for up to three days. It would also freeze well. Just cover tightly with plastic wrap and then with aluminum foil.

Adapted from Good Housekeeping


46 Responses to “Butternut Squash Lasagna with Spinach and Sage”

  1. #
    Sabrina — November 4, 2011 @ 6:16 am

    Yes you totally raised my eyebrows!!! I love this! I love butternut squash and sage together! I can’t wait to try this!

  2. #
    Liz — November 4, 2011 @ 6:19 am

    Oh, what a lovely vegetarian dish! Squash and sage are fabulous together…and this must taste incredible with the spinach and cheese! Mmmmmmm.

  3. #
    Ryan — November 4, 2011 @ 7:06 am

    I have seen butternut squash lasagna recipes floating around right now but have never tried it either. Yours is gorgeous though with all of those fall colors and it’s good to know you all enjoyed it so much. We like butternut squash too so we’ll have to try this! It looks delish!

  4. #
    1recette 1minute — November 4, 2011 @ 7:41 am

    I love your recipe, looks so delicious:)
    Love all the ingredients!

  5. #
    Jennifer @ Mother Thyme — November 4, 2011 @ 9:13 am

    This recipe is amazing! Love, love, love it! When I was pregnant one of things I craved other than ice cream and peanut butter was vegetable lasagna. What a combination, right? This is right up my alley! So got to try this! Thanks for sharing! 🙂

  6. #
    Curt — November 4, 2011 @ 9:19 am

    This sounds very interesting. That sauce sounds delicious!

  7. #
    Stephanie @ Eat. Drink. Love. — November 4, 2011 @ 9:33 am

    I don’t think that sounds weird at all! Maybe that makes me weird? LOL! But, I think this lasagna looks so good, Cassie! I love the sage on top!

  8. #
    Lauren — November 4, 2011 @ 9:39 am

    Looks yummy, Cassie!

  9. #
    Bev Weidner — November 4, 2011 @ 10:34 am

    I. NEED. THIS.

  10. #
    Courtney — November 4, 2011 @ 11:28 am

    This looks awesome! I think had a recipe like this on my menu for next week!! I am even more excited to try it now!

  11. #
    Bonnie Banters — November 4, 2011 @ 12:01 pm

    I’m always looking for ideas to use butternut squash and this sounds fabulous! Thanks!

  12. #
    Sarah K. @ The Pajama Chef — November 4, 2011 @ 1:18 pm

    i love the sound of this! lately i’ve been nuts for butternut squash. 🙂

  13. #
    Katrina @ In Katrina's Kitchen — November 4, 2011 @ 1:48 pm

    Yum! Cut me off a corner piece please!!

  14. #
    The Elegant Eggplant — November 4, 2011 @ 2:20 pm

    Such amazing fall flavors here!! Delish 🙂

  15. #
    Katie @ Epicurean Mom — November 4, 2011 @ 2:21 pm

    YUM!! This is my perfect lasagna!! My sisters agree (the 2 Dorman comments on your facebook page!) Sounds like all 3 of us will be making this! 😉


  16. #
    Colleen Bierstine — November 4, 2011 @ 3:00 pm

    Ahh this sounds SO GOOD! I love anything with butternut squash really, but that bechamel sauce takes this over the top!

  17. #
    Ramona — November 4, 2011 @ 3:29 pm

    I’m embarrassed to say, I don’t know if I have ever tried sage (well maybe in poultry seasoning). I know I have never cooked with it fresh like this. I am making a mental note to go buy some asap and try to make something with it. : ) Thank you for sharing this lovely lasagna! I love things “out of the box”. This unique lasagna has my vote for sure. : )

  18. #
    raquel — November 4, 2011 @ 5:26 pm

    This is a perfect idea I am now listing what to prepare on the coming holidays =)

  19. #
    Meagan — November 4, 2011 @ 5:29 pm

    This looks great, I’m definitely making this soon!

  20. #
    Carolyn — November 4, 2011 @ 6:54 pm

    I didn’t raise my eyebrows at all, because to me, this sounds amazing! Yum.

  21. #
    Ann — November 4, 2011 @ 9:13 pm

    Holy Butternut Squash, Batman! That is an AMAZING dish! I would love this and honey bunny would go NUTS for it! Thanks SO much!

  22. #
    Kate @ Kate from Scratch — November 4, 2011 @ 9:39 pm

    This is the perfect fall lasagna. I love pasta. I love sage and warm winter squash recipes in all facets. This recipe definitely speaks to me as is on all levels, and then the photos morph my initial desire into obsession…seriously….so gorgeous. Must. make.

  23. #
    sarah — November 4, 2011 @ 10:08 pm

    I just found a similar recipe but yours sounds so good I’m totally going to have to try it first- love the combination of flavors!!

  24. #
    Ashley@BakerbyNature — November 4, 2011 @ 10:48 pm

    Um, where is my slice?! This looks like the perfect seasonal lasagna, and I just happen to have an abundance of sage on my hands. Hmm….

  25. #
    Baking Serendipity — November 4, 2011 @ 11:11 pm

    I’m totally embarrassed to say that I hardly ever eat butternut squash. It’s something I definitely need to get on this fall, and I love the creativity of this recipe. It’s outside the box and totally what I need to kick-start my butternut squash eating 🙂

  26. #
    Mercedes@Satisfy My Sweet Tooth — November 5, 2011 @ 9:07 am

    This version of butternut squash lasagna looks so good! I like that it sounds like it would not be too sweet, but rather a nice balance between sweet and salty. I have had versions that are too sweet and too one note. And I love fried sage leaves and meals that can be made ahead!

  27. #
    Melanie @ Melanie Cooks — November 5, 2011 @ 9:07 am

    What a great vegetable lasagna! Looks very yummy, filling and comforting!

  28. #
    The Kitchen Magpie — November 5, 2011 @ 9:39 am

    Looks amazing, and really lovely pictures!

  29. #
    Baker Street — November 5, 2011 @ 10:29 am

    I love everything about this recipe! Sounds absolutely fantastic!

    I’m hosting a squash blog hop this month. come and share your recipe with us:

  30. #
    Cheryl and Adam @ — November 5, 2011 @ 4:05 pm

    You had us at Parmesan-Sage Béchamel. Not many would say lasagna is an elegant food, but this is. This definitely is.

  31. #
    Deborah — November 5, 2011 @ 10:38 pm

    I have wanted to try a butternut squash lasagna, and this one looks perfect!! I love butternut squash and sage together.

  32. #
    Anne@frommysweetheart — November 5, 2011 @ 11:20 pm

    Oh Cassie! What a fabulous recipe! I recently had a butternut squash ravioli when eating out at dinner. And so I can totally see how well all of these ingredients come together very well. I cannot get enough butternut squash this time of year. So I am very excited to try this one!

  33. #
    angela@spinachtiger — November 6, 2011 @ 10:28 am

    Beautiful to eat and to look at. I once made a sweet potato lasagna that we devoured. I must try this.

  34. #
    Jackie — November 6, 2011 @ 6:28 pm

    This sounds really good. I am sure my hubby would love this. Thanks for posting.

  35. # — November 6, 2011 @ 9:01 pm

    I think that pumpkin lasagna is a classic! I made it from time to time, too. And my family loves it.

  36. #
    kyleen — November 7, 2011 @ 12:20 am

    I didn’t raise my eyebrows; I actually love butternut squash. Great idea to make lasagna out of it.

  37. #
    Lauren at Keep It Sweet — November 6, 2011 @ 11:45 pm

    Please come over and cook this for dinner, it would make my week:-)

  38. #
    Nami | Just One Cookbook — November 7, 2011 @ 2:48 am

    I’ve seen butternut squash, but my very first time seeing that in lasagna!!! There are different kinds of veggie lasanga but I have to say I really love to try this butternut squash lasagna most! Beautiful to look at and I can already imagine how delicious this must be!!

  39. #
    Christin — November 7, 2011 @ 11:52 am

    Looks fabulous. Sage is probably my favorite thing to cook with in the fall.

  40. #
    Erin — November 7, 2011 @ 3:36 pm

    Mmm I keep seeing butternut squash lasagna recipes and I crave them more and more every time. Yours may have finally broken me down into making it.

  41. #
    Meghan — November 7, 2011 @ 8:43 pm

    I love butternut squash ravioli so I know this has to be fantastic! Perfect comfort meal for the fall, can’t wait to try!!

  42. #
    Alisia — November 13, 2011 @ 7:54 am

    This is a great seasonal recipe! I am not a fan of eggplant lasagna, I’ll definitely have to try this vegetarian lasagna alternative.
    Btw, this is my first visit to your blog. I’ll definitely be back!

  43. #
    Vered @EatNowTalkLater — November 27, 2011 @ 10:52 am

    Oh yummy, this makes me so hungry! My Italian grandmother used to make pumpkin lasange, slightly different but the same thing basically, so delicious!

  44. #
    Katherine Martinelli — November 28, 2011 @ 9:59 am

    This sounds so delicious!! I will have to add this to my must make list. Thanks for linking up to my squash blog hop 😀


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