Butternut Squash, Caramelized Onion and Spinach Lasagna

10 servings


3 hours 15 minutes

total time


1 large butternut squash

6 tablespoons olive oil, divided

3 red onions, medium, julienned

1 pound part-skim ricotta cheese

2 tablespoons rosemary, chopped

2 eggs

1 1/2 cups grated Parmesan cheese, divided

3 tablespoons unsalted butter

Scant 1/2 cup all-purpose flour

3 1/2 cups whole milk

Pinch nutmeg

1 bag chopped frozen spinach (1-pound), defrosted and drained

6 sheets fresh pasta, or no-boil lasagna noodles




Roast the butternut squash. Preheat oven to 375 degrees. Cut squash in half lengthwise; remove seeds. Place in roasting pan and drizzle with 3 tablespoons of olive oil. Place in oven and cook until soft all the way through, about 1 hour. Set aside until cool. When cooled, remove skin and place in food processor. Purée until smooth, season with salt and pepper to taste, and set aside.

To caramelize the onions: Place 3 tablespoons of olive oil in sauté pan. Heat until hot but not smoking; add onions. Toss to coat with oil. Turn heat down to medium and cook until onions are soft and browned, about 25 minutes. Season with salt and pepper to taste. Set aside.

Prepare a ricotta cheese mixture. Mix ricotta cheese, chopped rosemary, eggs, half the grated Parmesan and salt and pepper to taste. Set aside.

Make a spinach Mornay sauce. Melt butter in a saucepan, add flour and stir. Cook 2 minutes. Add milk and stir until it comes to a boil. Add the rest of the grated Parmesan, the nutmeg and the defrosted spinach. Season with salt and pepper. Set aside.

Assemble the dish. Spray a 9” x 13” pan with cooking spray. Spread 1 cup of the spinach sauce on the bottom of the pan. Cover with a layer of fresh pasta sheets. Spread half of the roasted butternut squash on top of the pasta sheets. Top with another layer of pasta sheets. Spread ricotta cheese mixture on top of pasta sheets, and spread caramelized onion on top of ricotta mixture. Cover with an additional layer of pasta sheets. Top with the other half of the butternut purée and then another layer of pasta. Finish by using the rest of the spinach Mornay sauce for the top layer. Cover with aluminum foil and bake at 350 degrees for 1 hour. Uncover and cook for 15 minutes more.


Serving Size




Total Fat

28 g

Saturated Fat

13 g

Unsaturated Fat

13 g

Trans Fat

0 g




802 mg

Total Carbohydrate

33 g

Dietary Fiber

3 g

Total Sugars

8 g


22 g

10 servings


3 hours 15 minutes

total time
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