Roasted Garlic and Butternut Squash Spinach Lasagna

Roasted Garlic and Butternut Squash Spinach Lasagna

This delightful lasagna brings together roasted butternut squash, sautéed mushrooms, fresh spinach, and aromatic rosemary layered between tender lasagna sheets. Enhanced with roasted garlic-infused Alfredo sauce and melted cheeses, this dish is a hearty and flavorful twist on a classic comfort food.

Ingredients:

  • For the Lasagna:
    • Lasagna Sheets:
      • Approximately 17.6 ounces lasagna sheets (enough to make 24 pasta squares)
    • Vegetables:
      • 1 pound butternut squash, cut into ½-inch pieces
      • 2 cups chopped mushrooms
      • ½ ounce fresh rosemary leaves (about 2 tablespoons)
      • 10 ounces baby spinach (about 10 cups)
    • Cheeses:
      • 1½ ounces grated Parmesan cheese (about ½ cup)
      • 4 ounces shredded fontina cheese (about 1 cup)
    • Sauce:
      • 20 ounces Alfredo sauce (about 2½ cups)
      • 2 bulbs garlic
    • Others:
      • Neutral oil (such as canola or vegetable oil)
      • Kosher salt and ground black pepper, to taste
      • Nonstick cooking spray

Directions:

  1. Prepare for Baking:

    • Preheat your oven to 450°F (230°C) with a rack positioned in the upper third.
    • Grease a 9x13-inch baking dish with nonstick cooking spray.
    • Bring a large pot of salted water to a boil for the lasagna sheets.

  2. Prepare the Lasagna Sheets:

    • Halve the lasagna sheets crosswise.
    • Cut 6 lasagna sheets into 4 squares each to yield 24 pasta squares. Set aside the remaining sheets for another use.

  3. Roast the Butternut Squash and Garlic:

    • Squash:
      • Place the butternut squash pieces on a rimmed baking sheet.
      • Drizzle with 2 tablespoons of neutral oil and season with kosher salt and ground black pepper.
      • Toss to coat evenly.
    • Garlic:
      • Slice the top off each garlic bulb to expose the cloves.
      • Drizzle each bulb with a small amount of oil.
      • Wrap the bulbs tightly in aluminum foil.
    • Roasting:
      • Place the baking sheet with squash and the wrapped garlic bulbs in the preheated oven.
      • Roast the squash for 10 minutes.
      • After 10 minutes, sprinkle the rosemary leaves over the squash and toss to combine.
      • Return the squash to the oven and continue roasting for an additional 5–10 minutes, until the squash is tender and starting to brown, and the rosemary is crisp.
      • Roast the garlic for a total of 30–35 minutes, until the cloves are soft and fragrant.
    • Remove both the squash and garlic from the oven when done.

  4. Sauté the Mushrooms:

    • While the squash and garlic are roasting, heat 2 tablespoons of neutral oil in a large skillet over medium-high heat.
    • Add the chopped mushrooms and cook for 5–7 minutes, stirring occasionally, until the mushrooms are browned and any released liquid has evaporated.
    • Season with a pinch of salt and pepper. Remove from heat.

  5. Cook the Lasagna Sheets:

    • Cook the lasagna sheets in the boiling water according to the package instructions until al dente.
    • Drain the pasta and set aside.

  6. Prepare the Alfredo Sauce with Roasted Garlic:

    • Once the roasted garlic bulbs are cool enough to handle, squeeze the softened garlic cloves out of their skins into a bowl.
    • Mash the roasted garlic into a paste.
    • In a medium saucepan over low heat, combine the Alfredo sauce and roasted garlic paste.
    • Stir until well combined and heated through. Remove from heat.

  7. Combine the Vegetables:

    • In a large bowl, combine the roasted butternut squash, sautéed mushrooms, and baby spinach.
    • Toss the mixture until the spinach is slightly wilted from the heat of the squash and mushrooms. If needed, you can return the mixture to the oven for 1–2 minutes to help wilt the spinach.
    • Season the vegetable mixture with salt and pepper to taste.
    • Divide the mixture into 5 equal portions.

  8. Assemble the Lasagna:

    • Reduce the oven temperature to 350°F (175°C).
    • Spread a thin layer (about 4 tablespoons) of the roasted garlic Alfredo sauce on the bottom of the prepared baking dish.
    • Layering:
      • Place a single layer of pasta squares over the sauce.
      • Spread one portion of the vegetable mixture evenly over the pasta.
      • Sprinkle with about 2 tablespoons each of grated Parmesan and shredded fontina cheeses.
      • Drizzle a thin layer of sauce over the cheeses.
      • Repeat the layering process (pasta, vegetables, cheeses, sauce) four more times, ending with a layer of pasta squares on top.
    • Top Layer:
      • Spread the remaining sauce over the top layer of pasta.
      • Sprinkle the remaining Parmesan and fontina cheeses evenly over the sauce.

  9. Bake the Lasagna:

    • Cover the baking dish with aluminum foil.
    • Bake in the preheated oven for 25 minutes.
    • Remove the foil and continue baking for an additional 20 minutes, or until the lasagna is hot and the cheese is bubbling.
    • Optional: Switch the oven to broil and broil the lasagna on the upper rack for about 3 minutes, or until the cheese is browned and bubbly. Watch closely to prevent burning.

  10. Rest and Serve:

    • Remove the lasagna from the oven and let it rest for about 10 minutes before slicing.
    • Cut into squares and serve warm.
    • Enjoy your hearty Roasted Garlic Vegetable Lasagna!

Serving Suggestions and Tips:

  • Serving Size: This recipe yields approximately 8 servings.
  • Make Ahead: You can assemble the lasagna ahead of time and refrigerate it unbaked for up to 24 hours. Add an extra 10 minutes to the baking time if baking from cold.
  • Cheese Variations: Feel free to substitute fontina cheese with mozzarella or Gruyère for a different flavor profile.
  • Roasted Garlic: Roasting the garlic mellows its flavor, adding a sweet and nutty depth to the Alfredo sauce.
  • Mushroom Options: Use a mix of mushrooms like cremini, shiitake, or button mushrooms for added texture and taste.
  • Vegetable Additions: For extra nutrients, consider adding layers of sliced zucchini or eggplant.
  • Gluten-Free Option: Substitute regular lasagna sheets with gluten-free pasta sheets if needed.
  • Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.

Enjoy this rich and flavorful lasagna that's sure to be a crowd-pleaser!

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