Squash Lasagna with Spinach

Photo: David Prince
Prep Time:
50 mins
Total Time:
2 hrs

You can roast the squash and prepare the bechamel and filling (omitting the egg) up to two days before assembling the lasagna; let each cool before refrigerating in separate containers. Stir the egg into the filling just before using.



  • 1 small kabocha squash (3 ¼ pounds), quartered, seeded, peeled, and cut into ½-inch wedges

  • 3 tablespoons unsalted butter, cut into small pieces

  • Coarse salt and freshly ground pepper


  • 4 tablespoons unsalted butter

  • 1 small onion, minced (½ cup)

  • Pinch of freshly grated nutmeg

  • Coarse salt

  • 1 tablespoon Dijon mustard

  • ¼ cup dry white wine, such as Sauvignon Blanc

  • cup all-purpose flour

  • 4 cups whole milk, plus more if necessary


  • 1 ½ cups fresh ricotta

  • 2 cups coarsely grated Gruyere (10 ounces)

  • cup finely grated Parmesan (1 ½ ounces)

  • Coarse salt and freshly ground pepper

  • Pinch of freshly grated nutmeg

  • 1 large egg


  • 1 pound lasagna noodles (12 sheets)

  • Coarse salt

  • Extra-virgin olive oil, for baking sheet

  • 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed well to remove excess liquid (1 ¼ cups packed)


  1. Squash: Preheat oven to 400 degrees. Arrange squash in a single layer on 2 rimmed baking sheets. Dot with butter and season with salt and pepper. Roast 5 minutes. Flip squash, coating in butter, and roast 10 minutes more. Flip again and roast until tender, about 2 minutes more. Remove from oven. Reduce oven temperature to 375 degrees.

  2. Bechamel: Meanwhile, melt butter in a medium saucepan over medium-high. Add onion, nutmeg, and 2 teaspoons salt. Cook, stirring occasionally, until onion is translucent, about 3 minutes. Stir in mustard, then wine. Boil 1 minute. Stir in flour and cook, stirring constantly, 30 seconds. Gradually whisk in milk and bring to a boil, whisking constantly. Reduce to a simmer; cook 3 minutes. (You should have 4 cups; add more milk if necessary.)

  3. Filling: Stir together ricotta, 1 1/2 cups Gruyere, and Parmesan. Season with salt, pepper, and nutmeg. Stir in egg.

  4. Lasagna: Cook noodles in a large pot of generously salted boiling water, gently stirring occasionally, until almost al dente, about 6 minutes (or according to package instructions). Drain. Rinse under cold water and lay noodles flat on a lightly oiled baking sheet to drain. (Do not let them touch.)

  5. Spread 1 cup bechamel in the bottom of a 9-by-13-inch baking dish. Arrange 4 noodles on top. Dot with one-third of filling. Top with half of squash, then spinach. Spread 1 cup bechamel over spinach. Top with 4 more noodles, one-third of filling, remaining squash, 1 cup bechamel, and layer of remaining 4 noodles. Finish with remaining filling and bechamel. Sprinkle with remaining 1/2 cup Gruyere.

  6. Cover lasagna with parchment-lined foil and bake until heated through and bubbling at edges, 35 to 40 minutes. Turn oven to broil, remove foil, and broil until golden brown in spots and bubbling, 2 to 5 minutes. Let cool 20 minutes before serving.

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