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This Amazing Take On Lasagna Will Have You Hooked With The First Bite!

Putting a spin on tried and true classics doesn’t mean we don’t love the originals, but we do have fun trying new things and adapting our favorites to see what new flavors we can incorporate. While we encourage you to do whatever makes you happy in the kitchen, we will say this–our twist on the classic Italian lasagna sure is delicious!

We’ve tried a bunch of different lasagne in the past and we love them all: the classic meat lasagna, vegetarian, pumpkin, etc .but this butternut squash and spinach lasagna is different from all the others and we’re really glad we discovered it! Butternut squash has such a great flavor, we adore pairing it up with a thick, creamy sauce. Plus, the spinach adds some color, flavor and more nutrients to the mix, so adding it was no-brainer. Try this out and see how much you love it!

Butternut Squash Lasagna

Serves 8


  • 9 no-boil lasagna noodles
  • 2 large butternut squash, peeled, seeded and cubed
  • 1 pound fresh spinach
  • 6 cloves garlic, peeled and crushed
  • 2 cups parmesan cheese, plus extra for garnish
  • 1 1/2 cups ricotta cheese
  • 1/2 cup (1 stick) unsalted butter
  • 1/4 cup pine nuts
  • 1/4 cup amaretti cookies
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon nutmeg
  • kosher salt and freshly ground pepper, to taste


  • 6 cups whole milk
  • 6 tablespoons unsalted butter, cubed
  • 6 tablespoons all-purpose flour
  • 1/4 teaspoon nutmeg
  • kosher salt and freshly ground pepper, to taste


  1. Preheat oven to 375 F.
  2. In a large bowl, toss together cubed butternut squash with 1 tablespoon olive oil, crushed garlic, salt and pepper.
  3. Spread mixture out onto a baking sheet and roast for 30 minutes, or until squash is tender.
  4. Remove from oven and transfer vegetables back to the bowl. Use 2 forks to mash until semi-smooth.
  5. Heat remaining olive oil in a large skillet over medium-high heat and sauté spinach until wilted. 3-4 minutes. Season with salt and pepper and set aside.
  6. Take 1 stick butter and place it in a small saucepan over medium heat and cook for 3 minutes, or until browned. Pour over butternut squash.
  7. Gradually add parmesan cheese, amaretti cookies, nutmeg, salt and pepper, tasting in between, until desired flavor is achieved. Set aside.
  8. To make the béchamel, heat butter in a medium saucepan over medium heat and cook until melted.
  9. Slowly whisk in flour to create a roux and cook for about 3 minutes to cook the flour. Don’t let it burn or brown.
  10. Whisking continuously, pour in milk and keep stirring until smooth.
  11. Season with nutmeg, salt and pepper.
  12. Assemble lasagna by spreading 4-5 tablespoons of béchamel over the bottom of baking dish.
  13. Place 3 noodles out across the béchamel and top with 1/2 squash mixture, 1/2 cup ricotta, 1/2 of spinach and 3 more lasagna noodles.
  14. Continue with another layer of béchamel, squash, ricotta, spinach and last 3 noodles.
  15. Finish with remaining béchamel, sprinkle with parmesan cheese and pine nuts, and bake, covered, for 20 minutes.
  16. Remove foil and bake for another 25, or until bubbly.
  17. Serve immediately, garnished with more parmesan and pine nuts.

Recipe adapted from Martha Stewart

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