Butternut Squash & Spinach Lasagna

Nov 9, 2014

blogger-image--548842423Is it possible to make a super-healthy lasagna? I’m sure it is, but I am not one to skimp on cheese, and going vegetarian with a lasagna is about as close to healthy as it gets for me. Both my bosses and the kids I nanny really enjoyed this lasagna—it is a great fall family meal!

2½-3 pounds of butternut squash, thinly cut
9 ounces spinach
¾ cup heavy cream
1½ cups whole milk
1 tablespoon butter
1½ cups Asiago cheese, grated (extra for sprinkling on top-optional)
1/2 cup parmesan, grated (extra for sprinkling on top- optional)
1 egg
3 cups ricotta, I use whole milk ricotta

3 garlic cloves, minced

20 pieces of lasagna pasta*
1½ tablespoons flour
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1½ teaspoon salt
1 teaspoon fresh black pepper
1½ teaspoon olive oil
Canola spray

Large pot with boiling salted water
Large casserole dish
Medium bowl
Mixing spoon
Mandoline or sharp knife to thinly slice butternut squash
Large sauté pan
Wooden spoon
Measuring cups/spoons

First add the lasagna to your large pot of boiling salted water. Cook for 5-7 minutes until it is just under al dente. Drain in colander and set aside.

Heat the same large pot over medium heat. Add the butter and allow to melt. Once melted, add the flour and whisk together for a couple of minutes to cook out the flour taste. Then add the heavy cream and milk. Let this come to a simmer and add the Asiago and Parmesan cheese. Whisk this all together and allow cheeses to melt. It’s okay if the sauce is lumpy—it will melt once lasagna is baked.

Heat the sauté pan over medium to high heat and add the olive oil. Once hot, add the minced garlic. Heat garlic for 30 seconds and then add the spinach. Allow the spinach and garlic to cook for a couple of minutes and then turn off the heat. Squeeze out the excess liquid from the spinach and set aside for layering.

In the medium bowl, add the ricotta cheese, egg, ground cinnamon, ground nutmeg, ½ tsp of salt and ½ tsp of black pepper. Mix well.

Preheat oven to 375ºF. Spray your casserole dish with canola oil and begin to create your lasagna.

Here is how I layered mine—but keep in mind that you can layer however you want because it all tastes the same:

Thin layer of ricotta mixture, pasta, butternut squash, salt & pepper, cheese sauce, pasta, ricotta, spinach & garlic, pasta, butternut squash, salt & pepper, cheese sauce, pasta, butternut squash, salt & pepper, and sprinkle with cheeses to finish.

Cover the lasagna with aluminum foil and bake at 375º for 45 minutes. Remove foil and cook uncovered for another 25 minutes. Remove from oven and allow to cool for 15 minutes before serving.

Enjoy it!! Xo



* My casserole dish fits 5 pieces of lasagna per layer and I had 4 layers within this lasagna so I used 20 pieces. I recommend laying out your lasagna into the casserole dish to see how many you need per layer and then multiply by 4 and cook that many pieces of pasta.


Jamieson is a lover of all things edible. This led her to culinary school after graduating college. She’s done pretty much every job in a kitchenand now owns a seasonal restaurant, Mamasa, in Costa Rica. While she is home in the US for the rest of the year she works as a personal chef and nanny- hence, The Nanny Recipes. Jamieson is currently writing a cookbook that features her simple, easy and delicious recipes to help parents feed the entire family.

Hometown Pasadena publisher Kat Ward has known “Jamie,” as she used to be called, since she was a mere toddler back in the late 80s. Jamieson now owns Mamasa, an open air seasonal restaurant in Playa Grande, Costa Rica, and we at HP thought it would be fun to expand our recipe horizons—and maybe start planning our next vacation somewhere between December and May (when Mamasa is open).

Jamieson-Van-Loan_2014-300x300-175x175Visit Jamieson Van Loan’s website at

Try Jamie’s other recipes:
Corn and Kale Quiche
Lemon Brownies







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