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Butternut Squash and Spinach Lasagna

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“A nice fall harvest lasagna”
2hrs 30mins

Ingredients Nutrition


  1. Vegetable filling: heat the oil in a big nonstick skillet over medium heat.
  2. Add in leeks, sage, and garlic; stir/saute 5 minutes.
  3. Add in squash, wine, and water; cover and cook for 20 minutes or until the squash is tender, stirring occasionally.
  4. Stir in ¼ teaspoon pepper and the spinach.
  5. Filling: in a big saucepan over med-high heat, melt the butter; add in the flour, and whisk the mixture until combined.
  6. Cook for 3 minutes to brown the flour, continuing to whisk.
  7. Gradually add the milk to the flour mixture, whisking continuously to prevent lumps.
  8. Decrease heat to medium, and cook until thick, about 10 minutes, stirring constantly.
  9. Remove pan from heat; add in cream cheese, nutmeg, and pepper, stirring with a whisk.
  10. Combine the mozzarella and provolone cheese; set aside.
  11. To assemble: Preheat oven to 400°; oil the sides and bottom of a 13 x 9 inch baking dish.
  12. Spread ½ cup sauce on the bottom; arrange noodles over the sauce, and top with 2 cups of vegetable filling, ½ cup of the cheese mixture, and ½ cup of sauce.
  13. Repeat layers ending with noodles.
  14. Spread remaining sauce over the noodles; cover and bake for 30 minutes.
  15. Uncover, sprinkle with ½ cup of cheese mixture, and bake an additional 10 minutes.
  16. Let stand 10 minutes prior to cutting to serve; garnish with sage sprigs.

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