Butternut Squash, Caramelized Onion and Spinach Lasagna Recipe (2024)

Roast a whole garlic with the squash and squeeze garlic into mashed squash to liven up the taste of this lasagna. Also be sure to caramelized the onions well.

This is a solid recipe and the end result was delicious. If I make this again there are a few things I'd do differently. 1) salt every component generously. 2) scoop the roasted butternut squash out of its skin instead of trying to "take off the skin" as the recipe suggests. 3) stop short of completely pureeing the squash. It wasn't the best texture. 4) change the butter/flour ratio to equal parts for the sauce. You end up with a dough for your roux w/ their instructions. I had to redo it.

I enjoyed this recipe but I took a note from others that the flavor and texture needed help. I added garlic to the puree, and salted everything generously. For the sauce I added additional white cheddar and a bit of dry white wine. Finally, I added a bread crumb top. I melted a couple tbs. of butter then threw in 1-2 tbs. of chopped sage to fry for just a minute. Once it crisped, I added 1 c. of bread crumbs. I spread it all across the top of the lasagna and baked as instructed. Delicious!

So has anyone else caught the fact that the instructions do not match the ingredients list?The instructions call for four layers of pasta sheets which would be 8 sheets if we are talking about sheets that can be bought at the store or made in a standard pasta machine. The ingredients list only calls for 6 sheets. I was short sheeted.

I made this for a small dinner party last night and it was a huge hit! I made it exactly according to the recipe. I would not change anything about the recipe. It was a bit time consuming, but totally worth it!! Everyone gave it rave reviews!

Love this recipe! It was a huge hit! But I did follow some other cook’s notes here. One, I heavily seasoned each component. Two, I caramelized the onions 4 times as long as it called for. They were very very soft, which, with the soft texture of all the other components, was important. Three, the beschamel quantity is lot but use it all, it helps to cook the pasta well.

Yes! I made it and froze it in bread loaf pans (good for 2 to 3 servings) and froze it. Thaw first, then heat as directed. For bread pan, reduce the timing a bit. I baked covered with foil at 350 for 45 minutes, then 10 minutes uncovered. Worked great.

I could not find either frozen squash purée or packaged peeled, cut-up squash, both time-savers. So I roasted and puréed, No regrets. A bit time-consuming as others have noted, but so worth it. Incorporated a half pound of chicken-apple sausage in one layer, which was lovely.

I made this labour intensive dish over two days and assembled and baked yesterday. It's impressive to look at with good flavour pops but we all found it to be dry. I followed the recipe using no boil lasagna and for the record - unless you are using giant sheets of pasta you need more than 6 sheets.

I made this for Thanksgiving. I added a lot of extras, but otherwise made as directed. I added sweet Italian sausage, roasted garlic with the squash puree, sage instead of rosemary and finally I garnished with diced hot pickled peppers, just a sprinkle for color. I roasted & pureed the squash on Monday and caramelised the onions on Wednesday. I also weighed the butter and flour so they would be equal. NY Times: please include weights of ingredients!

Roasted two squashes instead on one. Had extra purée. Roast whole garlic with squash and add to purée. Salt, pepper, coriander, and chili pepper flakes in the squash. Salt and pepper the ricotta mixture. Add more than a pinch of nutmeg to the spinach as well as salt, pepper, chili powder, chili pepper flakes, and a half teaspoon of lemon juice.

Made this for Christmas Eve dinner. Read the reviews before making and added the roasted garlic to the squash purée. For sure it’s a must!! Loved this so much. If you like caramelized onions then you’ll love this dish. Can’t wait to make this again

I made 8 lasagna noodles and it wasn’t enough. Ten, minimum. Check the layers and count

It was good but not great enough to warrant such long cooking time. It lacks texture and the tastes are all very mild. Needs a bit of a kick in seasoning and some added texture (bit of squash, some pine nuts in there maybe)

I read through the notes before I tackled this recipe yesterday. I caramelized the onions for 1 hour and 45 minutes. In future I would julienne the onions first and start them caramelizing on the stove, and then roast the squash with the garlic. I added 1/2 cup grated aged white Cheddar cheese and sage to the ricotta mixture. I ended up using dried oven-ready lasagna noodles, but it was still delicious.

Served this last night at a dinner party, and it was a huge hit! I made it according to the recipe with the addition of the roasted garlic to the squash. It's time consuming or I would make it more often, but I will pull it out, especially when serving vegetarians.

I wanted to love this and I still want to love it but it’s not quite right. I took the suggestion and added a head of garlic to roast with the squash. Heavily season each step and then season it more. I did equal weights butter and flour because I couldn’t stir clumps of flour for 2 minutes and be okay with it. Be sure to use all the ricotta mixture even though it seems like a lot because it really needs it all for balance. Sharp cheddar may have been nice as another review suggested.

This will go in the fall recipe rotation. I made the cauliflower mornay sauce using a steamed cauliflower, onion and garlic, whipped with a little butter, nutritional yeast, nutmeg and white pepper. Also sautéed the spinach and blended into the ricotta mixture. Used sage instead of rosemary in the squash and added the whole head of roasted garlic. Yum!

This lasagna was way too rich for us. It took forever to make and we did not enjoy it. The butternut squash got lost. I would use two medium ones as one large was not enough.

Followed everyone’s great advice and seasoned all elements well which worked out. I also decided to do a combination of roasted sweet potato and butternut squash which turned out amazing. This recipe is a bit time consuming but a wow-lasagna experience!

I made this last week for our Christmas Eve dinner. I followed some of the other commentors suggestions and roasted a whole garlic bulb when roasting the squash and then pureeing it all together. Also, as suggested by others, I didn't puree the squash/ garlic mixture too much so that it remained a little thicker/ slightly chunky - better texture that way. I also used Whole Wheat Lasagna noodles. It came out delicious and we will definitely make this again.

Love this recipe. However, instead of puréing the squash, I roast pre cut chunks from the grocery store and do not purée. It gives the lasagna a little more texture.

I've blindly trusted and faithfully cooked NYT recipes for decades and have never had a bad experience until now. As noted elsewhere the milk to flour ratio for the roux is a fail. As others helpfully suggest I salted at each stage and added a whole roasted head of garlic to enhance the otherwise bland flavor of the squash. But lingering lumps of raw dough from the roux killed the dish and while I share the general euphoria for caramelized onions, red onion isn't the right fit for this recipe.

I think the ratio of butter to flour is off. I ended up putting it in the vitamin before the spinach. This made it velvet smooth! I also added onions to each layers and mashed the squat with a potato masher for better texture and less dishes. This was a little labor intensive but worth it.

I'm making this for the first time and just finished building the dish. Two questions: at the beginning of the recipe I'm told to preheat the oven the 375 degrees, but at the end, I'm told to bake it at 350 degrees. Which it is?And I have a normal sized 9x13" pan but it seems to shallow-the last two layers of pasta and fillings are over the top! I'm expecting a messy oven.

Delicious almost dairy free with Kite Hill almond ricotta, and oat milk sub for whole milk. Did indulge in real parmesean. First time using almond ricotta and was not disappointed. Deglazed onion pan and added to cream sauce.

Made this for Christmas Eve dinner. Read the reviews before making and added the roasted garlic to the squash purée. For sure it’s a must!! Loved this so much. If you like caramelized onions then you’ll love this dish. Can’t wait to make this again