Four Cheese Butternut Squash Lasagne with Spinach

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This vegetarian twist on a classic pasta dish is the perfect comfort food! This four cheese butternut squash lasagne is layered with spinach and mushrooms.

I  first published this recipe for four cheese butternut squash lasagne with spinach in February 2016 and I’ve now updated it with new photos. Keep a look out for more updated recipes on The Cook Report coming soon!

So, I’ll admit this lasagne is a bit of a labour of love. There’s quite a bit of prep that needs doing before you can assemble the lasagne but it is totally worth it. But if you’re looking for a quick and easy option then check out this one pot vegetarian lasagne instead!

I obviously decided to make this on a weeknight which I only regretted a tiny bit and had fully gotten over by the time I’d taken my first bite of cheesey pasta laden goodness.

Will got back late and polished off two servings which was the final seal of approval. Win.

Ingredients you need to make this four cheese butternut squash lasagne:

• Butternut Squash
• Portobello Mushrooms
• Baby Spinach
• Lasagne Sheets
• Ricotta
• Butter
• Onion
• Garlic
• Flour
• Milk
• Nutmeg
• Mozzarella
• Cheddar Cheese
• Parmesan Cheese
• Olive Oil
• Salt and Pepper

Keep scrolling to get the full recipe for this four cheese butternut squash lasagne…

Start off with a butternut squash chopped into small chunks and baked until soft. Cook up some mushrooms and spinach and mix the spinach with ricotta and salt and pepper.

The squash goes into a creamy sauce with a little nutmeg and then it’s all layered into a baking dish with mozzarella and topped with cheddar and parmesan.

This recipe makes enough for six big servings. We’ll be taking this for lunch and freezing some for another night which I’m pretty excited for. One of my favourite things is getting to relive a delicious meal a few weeks after I originally ate it.

How do you feel about meal prep? Since we’ve been training for a half marathon next year (kill me now) and going out for runs after work I’ve been trying to meal prep at least one thing at the weekend so that we have dinner ready for when we get back.

I’ve been really enjoying having that meal prepped, it’s made my life a lot easier. This butternut squash lasagne is perfect for meal prep!

Don’t miss all my other pasta recipes!

Keep scrolling for the recipe…

WONDERING WHAT TO DO WITH THE LEFTOVER INGREDIENTS YOU’VE GOT ONCE YOU’VE MADE THIS FOUR CHEESE BUTTERNUT SQUASH LASAGNE WITH SPINACH?

If you’re anything like me then you’re always looking for ways to save money and avoid food waste so I want to make sure you’ve get plenty of ideas on how to use up any ingredients that are leftover from my recipes!

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Four Cheese Butternut Squash Lasagne with Spinach

This vegetarian twist on a classic pasta dish is the perfect comfort food! This four cheese butternut squash lasagne is layered with spinach and mushrooms. 

5 from 4 votes

Print Pin Rate

Course: Main Course

Cuisine: Italian

Prep Time: 45 minutes

Cook Time: 45 minutes

Total Time: 1 hour 30 minutes

Servings: 6 servings

Calories: 684kcal

Author: Amy Fulwood

Ingredients

• 1 large Butternut Squash peeled and chopped
• 4 Portobello Mushrooms sliced
• 250 g Baby Spinach
• 10 Dry Lasagne Sheets
• 250 g Ricotta
• 50 g Butter
• 1 Onion chopped
• 2 cloves Garlic chopped
• 30 g Flour
• 950 ml Milk
• 1/2 tsp Nutmeg
• 500 g Mozzarella torn
• Handful Cheddar Cheese grated
• Handful Parmesan Cheese grated
• Olive Oil
• Salt and Pepper

UK Measures - US Measures

Instructions

• Preheat the oven to 200°C. Chop the butternut squash into small pieces. Place on a baking tray with some olive oil and salt and pepper and place in the oven for about 30 minutes or until it's soft enough to mash with a fork.
• While the squash is cooking heat a tablespoon of oil over a medium heat and add the mushrooms. Cook for 5 minutes until they're soft then remove them from the pan and set aside. Add the spinach. Wait for another 5 minutes for the spinach to wilt and then tip into a bowl and mix with the ricotta and a little salt and pepper. Set aside.
• In the same pan heat a little more olive oil with the butter. Add the onions and garlic and allow to soften for a few minutes. Tip in the flour and then whisk for a few minutes. Add the milk and bring to the boil, add the nutmeg, then allow to thicken. Once you've taken the butternut squash out of the oven, mash it with a fork. When the sauce has thickened add the mashed butternut squash and mix thoroughly. Turn the oven down to 180°C.
• Now you're ready to assemble your lasagne! Spread a little of the butternut squash sauce at the bottom of your baking dish then add a layer of lasagne sheets followed by some spinach and ricotta, mushrooms, mozzarella, more sauce and lasagne sheets. Repeat the process until you've used up all the ingredients. I got three layers out of the ingredients. Make sure you leave enough sauce to cover the top of the lasagne then sprinkle on a final layer of mozzarella, the cheddar and parmesan. Put the lasagne in the oven and bake for 20 minutes then switch to grill and leave until the top is lovely and brown.
  

Nutrition Facts

Four Cheese Butternut Squash Lasagne with Spinach

Amount Per Serving

Calories 684 Calories from Fat 315

% Daily Value*

Total Fat 35g 54%

Saturated Fat 20g 100%

Cholesterol 117mg 39%

Sodium 733mg 31%

Potassium 895mg 26%

Total Carbohydrates 55g 18%

Dietary Fiber 3g 12%

Sugars 12g

Protein 37g 74%

Vitamin A 100.9%

Vitamin C 16.6%

Calcium 75.8%

Iron 15.2%

* Percent Daily Values are based on a 2000 calorie diet.

Notes

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