Butternut Squash, Caramelized Onion & Spinach Lasagna

OH MY GOSH! This was so delicious. Keep in mind, this is not an easy recipe. You need to be prepared for this one. I definitely made some mistakes, and again, had to do damage control along the way.

I also kept this one in the freezer and it was just as delicious when unfrozen.


  • 6 cups (1/2-inch) cubed peeled butternut squash
  • 2 tablespoons extra-virgin olive oil, divided
  • 12 garlic cloves, unpeeled
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper
  • Cooking spray
  • 1 large onion, vertically sliced
  • 2 tablespoons water
  • 2 (9-ounce) packages fresh spinach
  • 5 cups skim milk, divided
  • 5 tablespoons all-purpose flour
  • 1 1/2 cups (6 ounces) shredded mozzarella cheese, divided
  • 3/8 teaspoon ground red pepper
  • 1/4 teaspoon grated whole nutmeg
  • 9 no-boil lasagna noodles


  1. Preheat oven to 425°F.
  2. Combine squash, 1 tablespoon oil, sage, garlic, 1/2 teaspoon salt, and black pepper in a large bowl; toss to coat.
  3. Arrange squash mixture on a baking sheet coated with cooking spray.
  4. Bake at 425°F for 30 minutes or until squash is tender.
  5. Cool slightly; peel garlic.
  6. Place squash and garlic in a bowl; partially mash with a fork.
  7. Heat remaining 1 tablespoon oil in a large Dutch oven over medium-high heat.
  8. Add onion, and sauté for 4 minutes. Reduce heat to medium-low; continue cooking for 20 minutes or until golden brown, stirring frequently.
  9. Place onion in a bowl.
  10. Add 2 tablespoons water and spinach to Dutch oven; increase heat to high. Cover and cook 2 minutes or until spinach wilts.
  11. Drain in a colander; cool. Squeeze excess liquid from spinach.
  12. Add spinach to onions.
  13. Heat 4 1/2 cups milk in a medium saucepan over medium-high heat. Bring to a boil; remove from heat. Let stand for 10 minutes.
  14. Return pan to medium heat.
  15. Combine remaining 1/2 cup milk and flour in a small bowl. Add to pan, stirring with a whisk until blended.
  16. Bring to a boil; reduce heat, and simmer for 5 minutes or until thickened, stirring constantly.
  17. Remove from heat; stir in remaining 1/2 teaspoon salt, 1 1/4 cups cheese, red pepper, and nutmeg.
  18. Spread 1/2 cup milk mixture in bottom of a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.
  19. Arrange 3 noodles over milk mixture; top with half of squash mixture, half of spinach mixture, and 3/4 cup milk mixture.
  20. Repeat layers, ending with noodles. Spread remaining milk mixture over noodles.
  21. Bake at 425°F for 30 minutes, and remove from oven.
  22. Sprinkle with remaining 1/4 cup cheese.
  23. Serve and enjoy!

Recipe Inspiration: https://blog.myfitnesspal.com/butternut-squash-caramelized-onion-spinach-lasagna/


One thought on “Butternut Squash, Caramelized Onion & Spinach Lasagna

  1. Vad roligt Lit!lentan!!lVisst är dom härliga dessa pennor. Men tyvärr har jag ingen aning om vilka färger jag använt… FÃ¥tt pÃ¥tryckningar (frÃ¥n flera hÃ¥ll) att skriva ut vilka pennor jag använt vid varje kort och ska verkligen försöka göra det… Men det gäller att komma ihÃ¥g det ocksÃ¥. Jag bara slänger ner dom i burken igen efter jag använt dom;)Kram


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