Party Panache, Spinach & Butternut Squash Lasagna

the Painted Apron

4 years ago

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

Spinach & Butternut Squash Lasagna

Course Main Course

Cuisine American

Keyword butternut squash lasagna, spinach & butternut squash lasagna, vegetable casserole, vegetable lasagna

Prep Time 30

Cook Time 50

Servings 6

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.