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Roasted Butternut Squash Lasagna

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PREP TIME
30 min
COOKING TIME
90 min
TOTAL TIME
120 min
SERVINGS
12 servings
Dinner Italian
Roasted Butternut Squash Lasagna
Ingredients
  • 1 butternut squash, halved and seeded
  • 1 tablespoon olive oil, divided, or as needed
  • 1 (8 ounce) package sliced fresh mushrooms
  • 1 teaspoon minced garlic
  • 1 onion, chopped
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • 7 cups milk, divided
  • 1/2 cup cornstarch
  • 2 cups grated Parmesan cheese, divided
  • 1 tablespoon honey
  • 1/4 teaspoon ground nutmeg
  • 4 fresh sage leaves, shredded, or to taste
  • salt and ground black pepper to taste
  • 1 (16 ounce) package lasagna noodles
  • 1/4 teaspoon minced fresh ginger
  • 2 cups shredded mozzarella cheese
Instructions
1
Preheat the oven to a high temperature of 450 degrees F (230 degrees C). Cover a baking sheet with aluminum foil to prevent sticking.
2
Place the squash, cut-side up, on the prepared baking sheet. Cover it with aluminum foil to retain moisture.
3
Bake in the preheated oven until the squash is tender and easily pierced with a fork, taking around 45 minutes to 1 hour 15 minutes.
4
Heat 1 1/2 teaspoons of olive oil in a skillet over medium heat; cook and stir the mushrooms and garlic in the hot oil until they're tender, taking around 5 to 10 minutes. Remove the skillet from heat.
5
Heat the remaining 1 1/2 teaspoons of olive oil in a separate skillet over medium heat; cook and stir the onion in the hot oil until it's softened, about 5 minutes. Add spinach to the onion and cook until heated through, taking around 3 to 5 minutes. Remove the skillet from heat.
6
Heat 6 cups of milk in a large saucepan over medium heat; cook and stir until the milk is simmering, about 5 minutes. Whisk together the remaining 1 cup of milk and cornstarch until smooth; stir into the simmering milk. Bring the milk mixture to just under a boil, stirring constantly with a wooden spoon and scraping the bottom of the pot to prevent scorching, until it thickens into a sauce, taking around 5 minutes; remove the pot from heat.
7
Whisk together 1 1/2 cups of Parmesan cheese, honey, nutmeg, sage, salt, and pepper into the sauce until smooth. Cover the pot with a lid and keep warm over low heat.
8
Bring a large pot of lightly salted water to a boil. Cook the lasagna noodles in the boiling water, stirring occasionally until cooked through but still firm to the bite, taking around 8 minutes. Drain.
9
Reduce the oven temperature to a moderate heat of 375 degrees F (190 degrees C).
10
Scrape the flesh from the butternut squash into a bowl; stir with a fork until it's evenly mashed. Stir in ginger, salt, and pepper into the mashed butternut squash.
11
Spoon about 1 cup of white sauce into the bottom of a 9x13-inch baking dish; arrange a layer of noodles atop the white sauce. Layer 1/2 butternut squash mixture, 1/5 of the remaining white sauce, noodles, spinach mixture, 1/5 of the remaining white sauce, noodles, 1/2 cup mozzarella cheese, mushroom mixture, 1/5 of the remaining white sauce, noodles, the remaining 1/2 butternut squash mixture, 1/5 of the remaining white sauce, noodles, and finally the remaining 1/5 of the white sauce, 1/2 cup Parmesan cheese. Cover the dish with aluminum foil and place it on a baking sheet.
12
Bake in the preheated oven for 30 minutes. Remove the cover and bake until it's bubbling and the cheese is browned, taking around 15 more minutes. Let stand for 10 minutes before serving.