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Roasted Squash and Spinach Lasagna

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Roasted Squash and Spinach Lasagna

Roasted Squash and Spinach Lasagna
Jonathan Lovekin
Provided by:
total prep
Everybody loves lasagna -- you can almost hear the sighs of satisfaction as you place it on the table -- and you can adapt this at will, adding roasted mushrooms (roasted to drive off the moisture), or sautéed fennel.

Recipe from Plenty by Diana Henry/Mitchell Beazley, 2010.


  • 5 lb butternut squash, peeled and seeded
  • 1/4 cup olive oil
  • salt and pepper
  • 2 1/4 lb spinach, washed
  • 3 tbsp butter
  • generous grating of nutmeg
  • 8 to 12 fresh lasagna noodles
  • 4 oz Parmesan cheese, grated
  • For the Tomato Sauce:
  • 2 x 14 oz cans tomatoes in thick juice
  • 1 large onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 2 tbsp olive oil
  • 4 tsp light brown sugar
  • For the Béchamel Sauce:
  • 6 cups whole milk
  • 10 peppercorns
  • 1/2 onion
  • 1 bay leaf
  • 1/2 cup butter
  • 2/3 cup all-purpose flour
  • grated nutmeg


  • Preheat the oven to 375°F. Slice the squash, put into a roasting pan, drizzle on the oil, and season. Toss and roast until tender and slightly charred. It can take 40 minutes. Increase the oven temperature to 400°F.
  • Meanwhile, make the tomato sauce. Put all the ingredients in a saucepan, bring to a boil, reduce the heat, and simmer, uncovered, for 30 minutes. Season to taste.
  • For the béchamel, put the milk in a saucepan with the peppercorns, onion, and bay leaf and bring to a boil. Remove from the heat and leave for 45 minutes to infuse. Strain. Melt the butter in a heavy saucepan and add the flour. Over a low heat, stir for 2 minutes. Remove from the heat. Gradually add the milk, beating well after each addition and adding more only when completely smooth. Bring to a boil, stirring, until thick. Reduce the heat and cook for 4 minutes, then season well, adding the nutmeg.
  • Put the spinach in a saucepan with the water that clings to it after washing. Cover and put over medium heat. Wilt for about 4 minutes, turning. Squeeze out the water, chop the spinach, and put it in a frying pan with 1 tbsp of the butter. Heat gently, tossing, season, and add the nutmeg.
  • Use the remaining butter to grease a pie or gratin dish (about 1-1/2 qt capacity). Add a layer of squash, then a layer of tomato sauce. Lay lasagna noodles on top, cut so they don’t overlap. Add a layer of béchamel, half the spinach, and half the cheese. Now put in another layer of lasagna and the remaining spinach. Add a layer of squash, a layer of tomato sauce and a final layer of béchamel. Sprinkle on the remaining cheese. Bake for 35-40 minutes, or until golden and bubbling.