Party Panache, Spinach & Butternut Squash Lasagna
Do you have a traditional dish you serve on Christmas Eve?
I know a lot of people have lasagna
Even though lasagna takes a little time to prep, it’s a perfect do ahead meal for busy holidays
This lasagna has layers of creamy spinach,
mashed butternut squash and ricotta
and an optional layer of ham
Using prepared butternut squash cubes
and no boil lasagna sheets makes this a breeze!
Roast the squash, mash, and mix with ricotta
While squash is roasting prepare the sauce
Melt the butter and let it simmer with the fresh herbs until it begins to brown
Stir in flour and seasonings
Add broth and milk, a little at a time, until sauce thickens
Then add drained spinach
Add cheese and melt
Place a layer of sauce in the bottom of casserole
Top with a layer of lasagna noodles and squash ricotta mix
Top with ham then repeat layers
Sprinkle Parmesan all over the top
Bake for 45 minutes and let set for 10 minutes
Cut into squares and enjoy!
Note: If you want to make this even easier, use a prepared Alfredo sauce
It will really cut down the prep time
Garnish with reserved sage leaves
adapted from Half Baked Harvest
Spinach & Butternut Squash Lasagna
Ingredients
- 3 cups cubed butternut squash
- 1 pkg 10 oz. frozen chopped spinach, thawed and well drained
- 2 cups chopped ham {optional}
- 3 T butter
- 2 cloves garlic minced
- 6 fresh sage leaves
- 1 sprig fresh rosemary
- 2 T all purpose flour
- 1 cup whole milk
- 1 cup low sodium chicken broth
- 1/4 teaspoon grated fresh nutmeg
- 3/4 cup grated or sliced white cheddar fontina or gouda cheese
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese or Italian blend
- no boil lasagna noodles or sheets {I used 4 lasagna sheets}
- Olive oil
- salt & pepper
Instructions
- Preheat oven to 375 degrees. Line a baking sheet with parchment and place squash cubes in a mound in the center. Drizzle with olive oil and season with salt and pepper. Toss to coat and spread into a thin layer. Roast for 25-30 minutes until soft.
- While squash is roasting make the white sauce. Melt butter over medium heat in a medium sauce pan, add sage, garlic and rosemary and cook 3-4 minutes until butter bubbles and starts to brown. Remove sage and rosemary and set aside.
- Add flour and stir, forming a roux. Slowly add milk and broth, stirring well to incorporate and thicken. Continue to add liquid a little at a time until sauce has thickened. This takes about 20 minutes.*
- Season with nutmeg, salt & pepper. Add spinach and stir to combine. Add cheese and stir and cook until cheese has melted. Remove from heat.
- Mash squash with the back of a spoon or fork. Combine with ricotta and season with salt and pepper.
- Put a thin layer of sauce in the bottom of a greased baking dish {8″ x 8″} top with lasagna noodles or sheets, tearing to fit in 1 layer of pasta.
- Top noodles with 1/2 the squash mix and 1/2 of the ham. Top this with 1/2 of remaining spinach sauce. Repeat layers.
- Top casserole with Parmesan and either cover and refrigerate for up to 2 days or bake at 350 degrees for 45-60 minutes. Baking time will depend on temperature of casserole when baking.
- Let lasagna rest for 5-10 minutes to set before cutting. Garnish with reserved sage leaves.
Notes
Enjoy!
I will be joining these fabulous parties and blogs:
Meal Plan Monday Love Your Creativity What’s for Dinner?
Between Naps on the Porch, Make it Pretty Monday
Turn About Tuesday Celebrate Your Story, You’re the Star
All About Home/ Common Ground Follow the Yellow Brick Home
Tasty Tuesday Oh My Heartsie Girl Full Plate Thursday
Thursday Favorite Things Creatively Crafty Home Matters
Comments
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Spinach and butternut squash sound like a wonderful addition to lasagne! Perfect for Christmas Eve or anytime! Happy Sunday!
Thank you Pam!
This looks both beautiful and yummy! Perfect to serve for Christmas or a dinner party. This would certainly impress your guests! Happy Sunday, Jenna!
Thank you Shannon!
I love this! Everything about it. And nothing is more comforting than lasagna, in my book!
I think everyone love lasagna, so comforting!
This sounds so delicious, Jenna! 😋💚 Perfect for a holiday dinner.
Thank you Patty Anne, it’s a nice change from the traditional lasagna!
Hi Jenna!
Just want you to know how much I enjoy your blog – the recipes, decorating and painting. For some reason I can’t “like” things on WordPress (no idea why) but wanted you to know that I’m here reading and enjoying your blog.
I live in Pell City and work in Homewood and I also enjoy discovering new local places that you mention.
Thanks Jenna!
Sincerely, Linda Gray
Hi, Linda, it makes me so happy to know that you are enjoying my blog, my goal is to share things people can do and enjoy! Since you work in Homewood, have you been to Alabama Goods across from Savage’s bakery? It’s owned by a friend of mine and so full of great Alabama goodies…thank you so much for introducing yourself! I wish you a very happy holiday season!
I love using no-cook lasagna noodles… a BIG time saver!! Your lasagna looks yummy! ❤️
Yes, huge time & mess saver! The only part of this recipe that was a little tedious was making the sauce, with jarred Alfredo this recipe would be a breeze 🙂
Thanks. I really like butternut squash, to the point of going to parties with guests who bring dishes featuring butternut squash. I will add this recipe to the others I have collected over the years.
Thanks Laura Kate!
YUM Jenna! A perfect vegetarian option for family members without the ham 🙂
Yes, the ham isn’t really necessary, I added it because I had a little leftover from Thanksgiving, the dish is plenty hardy with just the vegetables and cheese!
This is. Or a lasagna combo I’d have thought of, but since I like anything made with butternut squash it would work for me.
The lasagna looks to die for and I love your table!
Thanks Jeanie 🙂
A beautiful dish, saving it!
Thank you, enjoy!
This is a nice change for lasagna and I would love to make this. I bet it tastes delicious. Hope you have a nice week Jenna.
Thanks Julie!
This lasagna has the perfect balance between comfort food and scrumptious treat!
What a great way to describe it, thanks Irene!