Roasted Butternut Squash and Spinach Lasagna.
This Roasted Butternut Squash and Spinach Lasagna is the perfect baked pasta for cozy November and December nights with family and friends. Beautiful layers of seasonal butternut squash, creamy buttery béchamel sauce, spinach, and lasagna noodles, all come together in this vegetable-focused lasagna. It’s vibrant, creamy, a little cheesy, and so delicious! Top the lasagna with salty prosciutto before baking for a warming dinner that’s mouth-wateringly delicious. This is a great, make-ahead lasagna for Friendsgiving, Thanksgiving, and all the upcoming holiday dinner parties.
This post is sponsored by Vermont Creamy.
My favorite recipes this time of year are the ones that are simple to prepare, feed a big crowd, and can be made ahead of time. With Thanksgiving so close, and Friendsgiving happening all month long, recipes like this lasagna are perfect to have in your back pocket for gatherings with family and friends.
I know that this coming weekend is the big weekend for Friendsgiving here in the US. So with that in mind, I’m sharing not only this delicious (almost vegetarian) lasagna, but all my best tips and tricks for hosting!
First, the details…
It’s probably no secret…because I’ve said this a million times over, but lasagna is my go-to dish for entertaining. Every year I love to come up with a new recipe to share. This butternut squash lasagna is my personal favorite. Sure I really love a classic lasagna, but my true favorites sway more towards anything with butternut squash. Add a buttercream sauce and you’ve sealed the deal.
Start off with the squash. It’s simply roasted, then mashed, and stirred together with creamy ricotta cheese. I like to use a lot of squash to get a really great flavor and color.
While the squash is roasting, make the béchamel sauce. As always, I used my Aunt Katie’s base recipe for this sauce, as I’ve yet to create a better version. It’s a delicious mix of garlic, sage, rosemary, spinach, and buttery gouda cheese.
But her real secret to a great béchamel? A generous amount of butter…the key to everything this time of year. I used Vermont Creamery Cultured Butter for especially delicious flavor, richness, and creaminess. Using high-quality ingredients are so important to me. I love knowing that they use only two simple ingredients: cream and cultures (and sea salt if you’re using the salted butter).
Unlike traditional butter, Vermont Creamery’s Cultured Butter is fermented for 20 hours then churned to 82% butterfat. This provides the butter with an incredibly rich taste and creamy texture. It has a delightful tang and notes of buttermilk and hazelnut, which pair so nicely with the warming herbs and spices I’ve used throughout this recipe.
Once the squash has been roasted and the sauce made, simply layer everything together with easy, no-boil lasagna noodles.
Now, this next ingredient is optional, but one I really do love. Prosciutto. I like to add a little salty prosciutto to the top of the lasagna before baking. As the dish bakes, the prosciutto crisps and adds a really nice salty flavor.
Of course, if you’re vegetarian you can easily omit this!
I really can’t begin to describe just how delicious this roasted butternut squash and spinach lasagna is. Something about these flavors all layered together and baked is just beyond GOOD. The squash has an amazing caramelized flavor from slow roasting. And the sauce is incredibly rich and creamy and brightens up with the addition of spinach. When everything is put together, you get a rich, creamy, and super cheesy pasta. Every last bite is DELICIOUS!
My best tips for Friendsgiving entertaining.
tip one: start with a cooking schedule. This is KEY. I spoke about this in more detail last year, but I have to note this tip again. Once you have your menu set, plan out when each dish needs to be going into the oven, and when it’s coming out. Writing out a game-plan is the most helpful tool for creating a laid back, stress-free night, full of delicious food.
tip two: assign guests dishes to bring to your dinner. Trust me, there’s no reason you need to be making ALL the food. Make your favorite recipes, and have friends and family bring everything else. Just be sure you assign everyone what they need to bring. That way you won’t end up with multiple sweet potato casseroles.
tip three: make/prepare as many recipes as you can ahead of time. Don’t plan any recipes that require you to hover over the stove all night long. It’s best to work with recipes you can assemble in advance, like this lasagna!
tip five: set the table the night before. I can’t stress this one enough. If you want a nicely set table, set it the night before…or even the week before. My grandma taught me this tip and it’s the only way I can guarantee a beautifully set table. If I try to do it the day of I always run out of time.
Hoping this helps you all create an amazing night with family and friends!
PS. if you’re looking for a great salad to go along with this hearty pasta, I highly recommend this. It’s always a crowd favorite.
If you make this roasted butternut squash and spinach lasagna, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Watch the How To Video:
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Roasted Butternut Squash and Spinach Lasagna.
Seasonal butternut squash, layered with a creamy buttery béchamel sauce, spinach, and lasagna noodles, all come together to create beautiful layers in this vegetable-focused lasagna.
Ingredients
- 6 cups cubed butternut squash (about 1 medium squash)
- 2 tablespoons extra virgin olive oil
- kosher salt and black pepper
- 6 tablespoons Vermont Creamery Cultured Butter
- 3 cloves garlic, minced or grated
- 12 fresh sage leaves
- 2 sprigs fresh rosemary
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 2 cups low sodium chicken or vegetable broth
- 1/4 teaspoon fresh grated nutmeg
- 1 cup shredded gouda or fontina cheese
- 2 cups whole milk ricotta
- 2 cups shredded provolone
- 2 packages (10 ounce) frozen spinach, thawed and drained or 4 cups fresh baby spinach
- 1 box no-boil lasagna noodles
- 3 ounces thinly sliced prosciutto, torn (optional)
Instructions
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1. Preheat oven to 375 degrees F. Lightly butter a 9x13 inch baking dish.
2. On a baking sheet, toss together the butternut squash, olive oil, and a pinch each of salt and pepper. Transfer to the oven and roast for 25-30 minutes or until the squash is tender.
3. Meanwhile, make the sauce. Heat the butter, garlic, sage, and rosemary, in a large skillet over medium heat and cook until the butter begins to brown, about 3-4 minutes. Remove the sage and rosemary from the skillet. Whisk in the flour and cook for about 1 minute. Slowly add the milk and broth, whisking until combined. Stir in the nutmeg and season with salt and pepper. Bring to a boil and stir for 3-4 minutes. Stir in the gouda or fontina cheese and the spinach. Stir until the cheese is melted. Remove from the heat.
4. In a medium bowl, mash the roasted butternut squash until mostly smooth. Stir in the ricotta. Season with salt and pepper.
5. Spread 1/4 of the cheese sauce in the bottom of the prepared baking dish. Top with 3-4 lasagna sheets. Spread with 1/2 the butternut squash mixture, and then another 1/4 of the cheese sauce, and a handful of provolone. Repeat the layering until all the squash and sauce have been used...don't stress about making it perfect. Arrange the prosciutto on top, if using. Bake uncovered for 45 minutes or until the top has bubbled up and browned a bit. Let stand 10 minutes before serving. Top with the reserved fried sage and rosemary. Enjoy!
Recipe Notes
To Make Ahead: Prepare the lasagna through step 5, but do not bake. Cover and store the assembled lasagna in the fridge for up to 2 days. To bake, remove the lasagna from the fridge while the oven preheats, then bake as directed.
To Freeze: Prepare the lasagna through step 5, but do not bake. Cover and wrap tightly in foil, then plastic wrap. Freeze for up to 3 months. To thaw: thaw the lasagna overnight in the fridge. To bake from frozen, remove the plastic wrap and bake, covered at 375 for 1 hour or until the center is hot. Remove the foil and bake another 40-45 minutes, until the top has browned.
To Make Gluten Free: Use gluten free no-boil lasagna noodles and an equal amount of your favorite gluten free flour blend in place of the all-purpose flour. I recommend Cup4Cup gluten free flour.
{This post is sponsored by Vermont Creamy. Thank you for supporting the brands that keep Half Baked Harvest cooking!}
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This lasagna looks amazing and I can’t wait to try it.
One problem, I cannot eat spinach…it has high levels of oxalate which contributes to the development of kidney stones…ugh.
So, any suggestions for a veggie I can substitute? I can’t do kale either.
Would it work with additional butternut squash…left chunky?
Any thought would be appreciated.
Hey Nancy! You can easily just omit the spinach from the recipe. It’s great without! I would add 1 additional cup of butternut squash and I love the idea of leaving it chunky. Yum!! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
This is exactly what I wanted today! I had a butternut squash and some frozen spinach, and just needed an inspiration what to do with them.
Perfect! I hope this turns out amazing for you Tei! Thank you! xTieghan
I liked this recipe all of the ingredients except the squash. 🙁 The flavor was too strong for me. But I will gladly use this recipe and just add different vegetables. Thanks for the idea, the finished product is very colorful.
Thank you Malia! I hope you love this more with some other veggies! xTieghan
This recipe looks wonderful.
I have roasted and pureed butternut squash in my freezer and would like to know what amount (cups/ounces/grams) I would need to replace the fresh squash you used in this recipe?
HI! I would recommend 3 1/2 cups of puree. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
Tei, I’m getting things lined up to try both the Cranberry Cider Braised Beef Stew with Polenta and the Butternut Squash Spinach Lasagna. Approximately how many people will each of these recipes serve? Thanks. Can’t wait to try them!
HI! This lasagna serves 8-10. The stew will serve around 6. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
This is so delicious. The flavours just work so beautifully.
I enjoyed the ease of the process and the smell of my kitchen as I worked. Will be making this often, and definitely for friends and family.
That is so great! Thank you so much Ashley! xTieghan
This looks amazing!! But where does the spinach come in? I see it in the ingredients but not the directions. Is it just layered in at the end?
Hey Anna! The spinach is added to the cream sauce in step 3. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
Hi, This lasagna looks amazing but I want to make this vegan. With what can I replace the ricotta cheese? Thanks
Hi Bianca, I would recommend using your favorite vegan ricotta cheese or a cashew cream sauce. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
Hi Tieghan,
I absolutely loved this recipe it turned out perfectly!! Its the first time I believe I made lasagna and it couldn’t have been easier. The no boil lasagna noodles.make life much easier. I am not a big fan of Prosciutto but I love the color it adds to the dish. Is there anything else you might use in its place?? This is going to be a recipe I’ll continue to make again its delicious thank you!!
Hey Mike! I would use sun-dried tomatoes. That will be so good!! Please let me know if you have any other questions. I am so glad you loved this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
This was yet another winner! Easy to assemble and so perfect for a cold, fall evening.
That is so great to hear! Thank you so much Ashley! xTieghan
Could I use low fat cheeses and milk? Watching cholesterol and fat?
Hey Deb! I am sure low fat cheese and milk will be just fine. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
I have made a squash based lasagna before so I knew this would be good – but it’s better than good, it is FANTASTIC.
I used gouda (my grocery store was out of fontina) but the infusion of the butter for the roux with garlic, sage and rosemary is brilliant – as is adding the crispy sage, rosemary and prosciutto to garnish the top. I will make this again and again.
I am also a huge fan of the lasagna noodles that don’t need pre-cooking. That process is such a pain and I prefer the ease of use and thinness of the the no cook variety in the finished product.
I am so glad you loved this!! Thank you so much for trying this! xTieghan
Looks delicious! Anyway product swap
Suggestions to make this a non dairy dish? I have go to cheese alternatives but do you think I’d get the béchamel right with substitutes?
Hi Rosalyn! I would recommend using canned coconut milk. I think that will be great!! Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
This was amazing! The delicate interplay of flavors– no heavy hand here. This is an involved recipe, but simple and very original. Thank you!
Thank you Callie! xTieghan
So simple, yet so amazing. Loved by the whole family! I will be making this again and again ?
Thank you Brittany! xTieghan
Thank you !! I included this recipe on my December Menu Plan Recipe Roundup!! It’s so tasty!
http://saltsugarspice.com/2019/12/01/december-2019-meal-plan/
I am glad you enjoyed it! Thank you! xTieghan
We – two hungry men – had this lasagna for dinner last Sunday night. Even the left-overs, warmed up the next night, were delicious! KEE! PER!
YES! I love to hear that! Thank you so much Eike! xTieghan
TBH at this point I’m exclusively consulting your blog for recipes because everything I’ve made a la HBH has been killer, including this lasagna, which was my first major contribution to thanksgiving dinner. So thanks for being my one stop cooking guru and making life way simpler and more delicious ?
Wow that is so sweet to hear! I am so glad you loved this recipe and others of mine! & I hope you continue to! Thank you Lynn! xTieghan
Made this last night and was a huge hit! The prosciutto on top was a great addition and really made it look impressive.
Thank you so much Caitlin! I am so glad this turned out so well for you! xTieghan
Made for thanksgiving and it was gone. Delicious!!!
I love to hear that! So glad you all loved this Rebecca! Thank you! xTieghan
I see the instructions to freeze before baking but I’m wondering if it is possible to also freeze after baking?
HI! Yes, you can certainly freeze after baking too. Just wrap the dish well. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
Fantastic recipe – it’s possible I like this one more than the classic version. Recently made for a dinner party. Kept it vegetarian – the prosciutto wasn’t missed. Served with your shaved brussel sprout salad and too many bottles of wine. ?
Thank you so much Junko! xTieghan
Made this today for New Years Day dinner. Halved the recipe since it’s just two of us. It turned out delicious! Happy New Year!
Thank you so much Courtney! Happy New Year! xTieghan
This is a recipe that makes me grateful to be a cook and glad to be alive! I’ve made it with prosciutto and without. Love that it can be vegetarian. Either way it is scrumptious! Creamy, savory layers of flavor that become even more unforgettable after melding for a day or two. Will admit the second time around I added a layer of caramelized Vidalia onions as well as additional spinach and roasted butternut squash. Wow!
That is so amazing to hear! Thank you so much for trying this recipe Elizabeth! xTieghan
So… Lasagna is life, right? And I love it in all its variations – meat, fish, veggies… I’ve never cooked a lasagna which wasn’t a straight trip to food’s heaven. But THIS recipe, specifically… Oh. My. God. I wish there were words for this, but there are not. It’s so balanced, so light, so soft but yet so tasty… It sort of melts in your mouth, full of flavors. The whole experience is magnificent. My husband wouldn’t even say a word while eating – he was living some sort of another world experience, I guess. 😀 And so was I!
There is not a single recipe of yours that I cook that is not unforgettable. And this one is from out-of-this-world!
THANK YOU!
Wow this is an amazing description haha! I am so glad this turned out so well for you! Thank you! xTieghan
Hi Tieghan. If using fresh spinach for this lasagna do you steam the spinach first before adding it to the sauce? Thx!
Hi Silvana, no need to steam the fresh spinach, just add it right to the sauce. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
I made this butternut squash lasagna and it was absolutely delicious!! I will definitely make it again! I made it just as the recipe said. The roasted squash, mashed with the ricotta was perfect! The sauce- omg- with the Gouda, the sage, rosemary, garlic and nutmeg- whole milk and low sodium chicken broth- was divine!! 5 stars for sure!! Wish I could add a picture!
Hi Linda! Wow that is so amazing to hear! Thank you for trying this! xTieghan
Loved this Lasagna.
Did not get Butternut, so I used Hokkaiado and Scamorza instead of Provolone.
Maybe next time I would leave some pumpkin chunks.
But nevertheless: perfect meal for cold days
Yes! So happy to hear this turned out so well for you Frank! Thank you for trying! xTieghan
As expected, this was such a tasty and easy recipe! I made a half recipe, which worked out pretty well, but next time I’ll probably just make the whole recipe and freeze half. A couple things I did want to note in case they are helpful for someone else:
1. The recipe has you add salt and pepper at almost every step. When I was doing it, I was worried I would over season the lasagna. Turns out, I should not have been concerned about that. I think the butternut squash soaks up a lot of the salt, so I ended up needing a good deal more salt when serving. Lesson: don’t be stingy with your salt.
2. In making a half recipe, one medium sized butternut squash yielded almost exactly three cups of cooked cubed butternut squash. The whole recipe calls for about six cubs of cubed butternut squash, which was probably intended to be measured before cooking. I probably had about 4 cups of uncooked butternut squash. Still, I did not think my half recipe had too much butternut squash, so whenever I make a whole recipe, I anticipate needing more than one medium-sized butternut squash (maybe one really big one or two small ones).
3. The prosciutto looked so pretty on top the way the recipe has it, but it did result in some slices not getting a lot or any prosciutto. I recommend being very strategic with placing the prosciutto (i.e., make sure you put a piece on where you expect each slice of lasagna to be) or you might even try chopping up the prosciutto and distributing it evenly across the top.
Thanks for another wonderful recipe, Tieghan!
Thank you so much Emily! I am really glad this recipe turned out wonderfully for you! I hope you continue to enjoy others of mine! xTieghan
I just made this last night and it’s honestly one of the best lasagnas I have ever made. Next time I would do extra crispy sage because both my husband and I LOVED it so much! Tieghan you continue to amaze me with your recipes, and this one does NOT disappoint. I made one little mini one to freeze for later because I had a smaller pan and extra fillings, and we are already looking forward to eating it!
Wow that is so amazing! I am so glad this turned out so well for you Candice! Thank you! xTieghan
This is my second time making this lasagna in the last month I love it so much. I also made your pesto lasagna because I had a lot of people coming over-including men who don’t eat veggies! Both were huge hits but I overestimated how much everyone would eat. Can I freeze the leftover portion even after I’ve baked it?
Hey Kelly! Yes! I freeze baked lasagna all the time. Works great!! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
HI I’m preparing to make this lasagna but I like to make my own noodles. Is there anything I need to do different?
HI! You will not need to do anything different. Homemade noodles will be great. follow the recipe as directed. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Hi! I have regular lasagna noodles. Can I cook those and use those in place of the no boil noodles?
Hi Bree,
Yes you can do this with your noodles! I hope you love the recipe, please let me know if you have any other questions! xTieghan
How many oz of lasagna noodles did you use? My box is 8 oz but wondering if yours was 8 or 16 oz? Thanks!
Hi Mandy,
You should be good with the 8 ounce box! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Love everything about this lasagna. Funny to watch the expressions on the faces of the non-believers who questioned my Mother’s Day Dinner plan as they first smelled the wonderful aromas coming out of my kitchen and then took their first bite!
Amazing!! I hope you had an amazing Mother’s Day, Rosanne! xTieghan
Sorry, forgot to give the star rating!
I have made this recipe as directed multiple times and it has turned out perfectly! Thank you! I am preparing two pans for a family that must travel and have frozen them according to your direction. As I have not yet tried it this way, I am wondering if I should instruct them to completely thaw the lasagna before baking (and still bake for an hour covered and 40 min uncovered) or if the lasagna could be cooked directly from frozen?
Hey Christine!
I am so glad you have been loving this recipe! I would have the bake the lasagna from frozen. Please let me know if you have any other questions! xTieghan
Why is it so green?! I put the spinach in the béchamel sauce like it showed in the video because in the recipe it doesn’t mention the spinach at all… was I supposed to do this lol?
Hi Melissa,
I am not sure what you mean by it being so green? Adding the spinach to the béchamel sauce is correct as stated in step 3. So sorry you were not pleased with the color. Please let me know how I can help! xTieghan
i made this for sunday dinner with my roommates the other day and everyone raved! my roomies are vegetarians so i made it without the prosciutto and we totally didn’t miss it! so flavorful and such a great meal to make for a group dinner: i made the lasagna the night before and just popped it in the oven while we ate appetizers. 10/10 recommend!
I am so happy this turned out so well for you, Isabel!! Thank you so much! xTieghan
Hi! I’m going to make this recipe for thanksgiving, but I normally make my pasta noodles fresh—would fresh lasagna sheets work well with this still? Or would you recommend only using hard lasagna noodles?
Thank you!
Hey Rae,
Homemade noodles are totally fine to use! I hope you love the recipe, please let me know if you have any other questions! xTieghan
This lasagna is delicious! I added prosciutto to each inner layer as well as on top because, well, why not. I was dubious about adding stock to the cheese sauce but it thickened up really nicely and the pasta came out perfect cooked. I also added back the rosemary and sage (tied in a bouquet) to the sauce for the last stages of cooking as I really wanted to infuse it with the herb flavour. Finally, I made my own pasta because apparently I cannot do anything by half. What a delicious meal! I reckon I’ll get about 8 servings out of it.
Hi Alex! Wow that sounds like an amazing dinner! I am really glad this turned out so well for you, thank you for trying it!! xTieghan
Do you add the ricotta to the butternut squash mash when it is hot or do you let it cool first and then add the cheese?
Hey Elizabeth,
You can add while it is still warm. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This looks amazing. Planning to make it next week for a dinner date. What would you serve it with? For this meal, I’ll be serving white wine poached pears for dessert. Thank you!
Hey Tiffany,
I would serve with this salad: https://dev.halfbakedharvest.com/apple-and-kale-salad/
I hope you love the recipe, please let me know if you have any other questions! xTieghan
I am splitting this into two 9” pans and freezing one. How long do I bake for a smaller pan?
Hey Theresa,
You can follow the instructions as is. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I really enjoyed this recipe! It was very rich and had a lot of flavor. I just wish there was a smidge more prosciutto, it added such a nice salty contrast.
Thank you amanda! xTieghan
This was great! I only had 4 cups of butternut squash, so subbed gilfeather turnip for the last 2 cups of roasted veggies, and it added a great earthy flavor. Almost didn’t use the prosciutto but SO glad I did– the salty crunch made the whole thing!
Love to hear that!! Thank you so much for trying this recipe, Emily! xTieghan
I’ve been following this blog for a few years now, and as the primary cook in the family I’ve never cooked a recipe from here that wasn’t a hit. Last years Thanksgiving menu was based on yours and I was looking forward to trying out your new recipes a little earlier this year before planning the holiday menu. This was fantastic! Very easy to make and was fantastic in the days afterwards as we had plenty of leftovers! Thank you and looking forward to more!
Aw that is really amazing to hear! I hope my recipes turn out amazing for you for this years Thanksgiving as well! Thank you Dan! xTieghan
This recipe is AWESOME!!! I’m making it for the second time this year and it the perfect cozy fall recipe!! I’ve had lots of people ask me about it and have shared the recipe with them.
You rock!
Thank you so much Lili! I am really glad this recipe turned out so amazing for you!! xTieghan
Hey, non-American here, so we have different packages overhere, but I was wondering do I need to buy 20 ounces of frozen spinach or 10? That would mean they sell tiny cartons of frozen spinach over there:D
Anyways I love all your recipes! I’ve tried this one before, but instead of the spinach layer, I used left over creamed leeks.
Hey Anne,
You will want to use 20 ounces of frozen spinach. I hope you love the recipe, please let me know if you have any other questions! xTieghan
What a great recipe! I was unsure about the bechamel until I stirred the cheese in, and then it was perfect consistency. I also accidentally put the provolone into the bechamel as well, but it was just fine.
The sage and rosemary fried in the butter was magical. Everything smelled even better while baking. Next time I would even double the spinach since we love veggie heavy lasagna.
One final change I made was to use pureed cottage cheese instead of ricotta since it wasn’t available locally. Works fine.
First time visitor to your blog and now I’m a fan! 🙂
Hi Wendy! I am so happy this recipe turned out so well for you! I hope you continue to love this recipe! xTieghan
Just made and looks And smells amazing. Two comments-perhaps remind cooks to save sage and rosemary for later, after pulling from butter. Also spinach is not mentioned in instructions when layering lasagna :).
Thank you for delicious recipes!!!
Thank you Jen! I am really glad this recipe turned out so amazing for you! xTieghan
We had lots of butternut squash left and had to use it up. I stumbled over this recipe and tried it this week. Oh my god this lasagne is so good! Even approved by my brother whos a really picky eater! The pumpkin ricotta mixture is so creamy, HEAVEN! 😀
I am really glad this turned out so well for you, Bianca! Thank you so much for trying this one! xTieghan
Thank you. It’s now my husband’s favorite lasagna! 🙂
Love that!! Thank you! xTieghan
Yum! Time consuming but worth it. Sweetness of the butternut squash in combination with the sage and cheese sauce is delicious!
We made this recipe last year for Thanksgiving and it was so delicious that we are making it again! Unfortunately, we cannot find vegetable broth anywhere (we’re only getting orders delivered due to COVID and they’ve been out of stock), so what would you suggest using as a replacement? I was thinking about using a can of cream of celery and watering it down, but I wonder if that will mess with the consistency? Thank you!
Hey Sav,
I would use chicken broth. I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan
This was absolutely wonderful. I used homemade noodles and cut the recipe in half which shortened the baking time. I also used fontina and mozzarella instead of gouda/provolone, as it’s what I had on hand. My husband and I were largely speechless as we devoured every bit and went back for more. His final comment to break the silence was, “You should really to make more of this.” This cheese/bechamel sauce would be wonderful in so many different recipes! Thank you for the delicious dinner!
Thank you Kelly! I am really glad this recipe turned out so well for you!! xTieghan
This dish is delicious! I substituted kale for the spinach but otherwise made it exactly as written. It turned out perfectly. Thank you for another great recipe!
Hey Olivia,
Thanks so much for giving the recipe a try, I am so glad you enjoyed! Happy Holidays! xTieghan
Hello, I forgot to buy gouda cheese for this recipe yikes! I also bought presliced provolone. The other cheeses I have on hand is mozzarella, cheddar and goat cheese. Do you think I can substitute?
Hey Lisa,
No worries, any cheese you like will work here. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
A really yummy and cozy dish, perfect for the rainy weather. Would definitely make this again and recommend it. Thank you for another amazing recipe!
Hey Jana,
Thanks so much for giving the recipe a try, I am thrilled it was enjoyed! xTieghan
Hi, i can seem to find cultured butter in australia… is this a big deal to use standard butter? What would the difference be with quality of butter?
Hey Amanda,
Use whatever butter you normally use. I hope you love the recipe, please let me know if you have any other questions! xTieghan