Ingredients:
– 1 box oven-ready lasagna noodles (or fresh lasagna)
– 1 butternut squash, peeled, seeded, and cubed (about 6 cups/850g)
– 2 tablespoons extra-virgin olive oil
– Salt and black pepper
– 6 tablespoons (80g) unsalted butter
– 2 cloves garlic, minced
– 8–10 fresh sage leaves + extra for serving
– 1 sprig fresh rosemary + extra for serving
– 1/4 cup (30g) all-purpose flour
– 2 cups (50 cl) lukewarm vegetable broth
– 2 cups (50 cl) lukewarm whole milk
– 1/4 teaspoon freshly grated nutmeg
– 1 cup (250g) whole milk ricotta cheese, at room temperature
– 2 cups (500g) fresh goat cheese, at room temperature, divided + extra to sprinkle
– 1 cup (130g) shredded cheese (such as mozzarella), for sprinkling
– 4–5 cups (120-150g) fresh baby spinach
Instructions:
1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, toss the diced butternut squash with olive oil, salt, and pepper. Roast on the prepared baking sheet for 25-30 minutes until tender, stirring occasionally for even roasting.
3. Transfer the roasted butternut squash to a shallow dish and mash it with a fork. Combine mashed squash with ricotta and 1 cup of goat cheese. Season with salt and pepper, mix well.
4. For the béchamel sauce: In a skillet over medium heat, melt butter. Add minced garlic, sage, and rosemary, cooking until the butter browns (about 2-3 minutes). Remove sage and rosemary. Whisk in flour and cook for 1 minute. Gradually pour in milk and broth, whisking until smooth. Add nutmeg, salt, and pepper. Taste and adjust seasoning.
5. Bring the béchamel to a boil, stirring for a couple of minutes. Add the remaining goat cheese, stirring until melted. Add spinach and cook until wilted. Remove from heat and set aside.
6. Lightly butter an 8×8 inch (21.7 cm) baking dish. Start layering: spread a layer of béchamel with spinach at the bottom, cover with lasagna sheets, and spread a layer of the mashed butternut squash mixture. Sprinkle grated cheese and extra goat cheese, then cover with more béchamel.
7. Repeat layering: lasagna, mashed squash, cheese, béchamel, and repeat if needed. Finish with a layer of béchamel and sprinkle remaining grated cheese on top.
8. Bake for 45 minutes or until lightly golden on the surface. Let it stand for 5 minutes before serving. Enjoy this flavorful lasagna!