Butternut Squash Lasagna


  • 1 butternut squash, peeled and sliced
  • Olive oil, for roasting
  • Salt to season
  • 4 cups (1L) fresh ricotta
  • 1/3 cup (80ml) pecorino romano, grated
  • Salt and fresh ground pepper to taste
  • 2 cups (480ml) mozzarella, grated
  • 6 fresh lasagna sheets, trimmed
  • ¼ teaspoon (2ml) nutmeg
  • 2 cups (480ml) fresh spinach
  • For the basil cream sauce
    • ¼ cup (60ml) unsalted butter
    • 2 garlic cloves, minced
    • 3 tablespoons (45ml) flour
    • 3 cups (720ml) milk
    • ½ teaspoon (3ml) salt
    • ½ teaspoon (3ml) fresh ground pepper
    • ½ cup (120ml) basil, chopped


  1. Preheat oven to 400oF (205oC).
  2. Arrange pieces of butternut squash on a baking tray. Drizzle olive oil on top and season with salt. Roast in the oven for 15 minutes, or until tender. Let cool.
  3. Add ricotta to a bowl. Grate in pecorino romano. Season with salt and fresh ground pepper to taste.
  4. Melt butter in a saucepan. Add garlic. Add flour to pan and stir to combine. Cook on medium-low for a few minutes. Then add milk and stir to combine. Season with salt and fresh ground pepper.
  5. Add basil to pan. Cook until mixture starts to thicken.
  6. Place fresh lasagna sheets in a single layer on the bottom of a greased baking dish or lasagna pan.
  7. Place butternut squash pieces on top. Top with ricotta mixture. Add a layer of fresh baby spinach. Spoon over basil cream mixture. Add a layer of fresh lasagna sheets. And repeat.
  8. Top with grated mozzarella.
  9. Cover with foil and bake in the oven for 30 minutes.
  10. Remove foil and continue to bake a further 30 minutes, until cheese is golden and bubbling.