Butternut Squash, Mushroom, and Spinach Lasagna | August 8, 2025
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Butternut Squash, Mushroom, and Spinach Lasagna
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Ingredients
Vegetables
- 1 (2-pound) butternut squash, peeled, halved lengthwise, and seeded
- 3 tablespoons extra-virgin olive oil, divided
- 1 teaspoon kosher salt, divided
- 1/4 teaspoon black pepper, divided
- 3 (4-ounce) packages sliced mixed wild mushrooms (such as cremini, oyster, and button)
- 1 (5-ounce) package fresh baby spinach
Asiago-Garlic Mornay Sauce
- 6 tablespoons unsalted butter
- 4 garlic cloves, minced
- 1 1/2 teaspoons finely chopped fresh rosemary, plus more for garnish
- 1/3 cup all-purpose flour
- 5 cups whole milk
- 4 ounces Asiago cheese or Parmesan cheese, finely shredded (about 1 cup)
- 2 teaspoons kosher salt
- 1/4 teaspoon black pepper
Additional Ingredients
- Cooking spray
- 1 (15-ounce) container whole-milk ricotta cheese
- 1 large egg, lightly beaten
- 1 teaspoon grated lemon zest
- 1 teaspoon kosher salt
- 1 (8-ounce) package no-boil lasagna noodles
- 18 low-moisture, part-skim mozzarella cheese slices
- 2 ounces finely shredded Asiago cheese or Parmesan cheese (about 1/2 cup)
- Chopped fresh flat-leaf parsley
Directions
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