The pressure builds and you start counting down minutes until you eat. You spot that bright orange butternut squash cubes roasting up all caramelized and sweet, kinda filling your kitchen with that cozy scent you can't get enough of. It's all piling up in your mind how great this meal's gonna be, especially once the spinach cooks down just right to balance that creaminess.
You gotta get your sealing ring on tight, 'cause no escaping the steam in this one. The slow release is gonna be worth it though, letting flavors mingle where they need it most. You probably already sense that tender pull on those noodles and squash when it's finally done.
The broth depth in this recipe really takes it to another level. It's not just watery sauce kinda deal, but rich with butter, garlic, sage, and rosemary that you toasted and whisked up yourself. As you wait, that natural release feel is like the calm before the yum storm about to hit your taste buds.
What Makes Pressure Cooking Win Every Round
- Pressure cooking cuts your active cooking time down so you get to chow faster.
- It locks in flavor so every bite is packed with savory goodness.
- Broth depth develops better since all spices and butter gotta hang tight together under pressure.
- Low fuss clean up cause you're doing the sauce, noodles, and layers mostly right there in the pot.
- Natural release lets your lasagna settle just right before you dive in, no mushy mess.
The Complete Shopping Rundown
You'll wanna start with a good butternut squash, about one medium size that'll give you 6 cups cubed. Grab some extra virgin olive oil to toss on it before roasting, plus kosher salt and black pepper for seasoning that goodness real nice.
Don't forget your Vermont Creamery cultured butter, it's what deepens the broth flavor in your sauce along with garlic, sage leaves, and rosemary sprigs. For thickening, get ¼ cup all-purpose flour. You gotta also pick up 2 cups whole milk and the same amount of low sodium chicken or vegetable broth for that creamy sauce base.
Cheeses are key here: one cup shredded gouda or fontina, two cups ricotta, and two cups shredded provolone to get that melty, dreamy mouthfeel. Spinach comes frozen or fresh baby leaves, you decide which you trust more to drain well. Lasagna noodles no-boil style make the layering fast and easy.
Optional but heck yeah on that prosciutto slice, thin and torn, it adds a salty pop if you're feeling fancy.
The Full Pressure Cooker Journey
Step one: preheat your oven to 400°F and line a baking sheet with parchment paper. Toss your cubed butternut squash in olive oil, salt, and pepper. Roast it for about 25 to 30 minutes till it's tender and just caramelized. Set aside and let those flavors settle.
Step two: melt your cultured butter in a large pan on medium heat. Add garlic, fresh sage, and rosemary. Let that cook for a minute or two till it smells heavenly.
Step three: stir in the flour and cook for one minute. Slowly whisk in whole milk and broth, stirring constantly until your sauce thickens up in 5 to 7 minutes. Season with salt and pepper. Take out the sage and rosemary sprigs.
Step four: grab a 9x13 inch baking dish. Spread a thin layer of sauce on the bottom. Lay down your noodles, then layer on the roasted squash, spinach, and sauce again. Repeat till you're running out of everything, finishing with noodles and sauce on top.
Step five: sprinkle Parmesan and mozzarella cheese over the top layer as much as you like. Cover with foil and bake at 375°F for 25 minutes. Then take off the foil to bake another 10 to 15 minutes till bubbly and golden.
Step six: take it out and let it rest for about 10 minutes. This natural release step is what seals in that tender pull and makes it perfect for slicing.
Smart Shortcuts for Busy Days
- Use pre-cut butternut squash from the store to skip peeling and chopping.
- Swap fresh sage and rosemary for 1 teaspoon dried herbs when you're in a hurry.
- Get frozen pre-riced butternut squash to speed up roasting if you gotta.
- Buy pre-washed baby spinach to skip the draining step.
- Make the sauce the night before, refrigerate, and assemble lasagna just before cooking.
When You Finally Get to Eat
The first bite hits you with that creamy squash and melted cheese combo that's kinda like a warm hug after a long day. You catch those little crispy edges on the noodles that the oven nails perfectly.
Spinach sneaks in fresh and bright, cutting through the richness just right so it doesn't get too heavy. The prosciutto bits, if you added 'em, give a welcome punch of salty zing that keeps every forkful interesting.
You sense the rosemary and sage lingering mild but real, making each mouthful a little more special than your usual lasagna night. It's one of those dishes that kinda sticks around in your mind, begging for a second slice.
Making It Last All Week Long
Pack up leftovers in airtight containers right after it cools. Your lasagna holds up great in the fridge for about 3 to 4 days. Just reheat slices covered in the microwave or oven.
If you got a big batch, freezing slices wrapped in plastic or foil works really well. Use freezer-safe bags for extra protection against freezer burn.
Thaw frozen lasagna overnight in the fridge before reheating for best texture. You can also reheat straight from frozen but add more time.
If you wanna take it to work or school lunches, cut into small portions and heat up easily. It keeps great in those single-serve containers for grab-and-go meals.
Your Most Asked Questions Answered
Q1 How do I know when my butternut squash is done roasting? Well, you wanna poke it with a fork, and if it slides in easily with a tender pull, you're good to go.
Q2 Can I use another type of cheese if I don't have gouda or fontina? Sure thing! Mozzarella or cheddar can work but the flavor gets a little different. Experiment and find your fave.
Q3 What's the deal with the sealing ring on my pressure cooker? It's gotta be clean and properly seated so steam doesn't escape and your broth depth stays rich inside.
Q4 How long should I do the natural release after cooking? About 10 minutes is ideal to let things settle and keep the texture just right.
Q5 Can I skip the prosciutto if I'm vegetarian? Totally, the dish stands strong without it thanks to all the veggies and cheese layers.
Q6 What happens if I don't do a slow release? If you release pressure too fast, noodles can get mushy and the sauce might spill out. Slow release keeps everything neat and tender.
For related comfort cooking and easy dinner ideas, check out our Stuffed Pepper Soup and Slow Cooker Garlic Butter Beef Bites & Potatoes recipes.
Roasted Butternut Squash and Spinach Lasagna Pressure Cooker Style
Equipment
- 1 Baking dish 9×13 inch
- 1 Skillet Large
- 1 Baking sheet
- 1 Mixing bowl Medium
Ingredients
Main Ingredients
- 6 cups cubed butternut squash about 1 medium squash
- 2 tablespoons extra virgin olive oil
- kosher salt and black pepper
- 6 tablespoons Vermont Creamery Cultured Butter
- 3 cloves garlic minced or grated
- 12 fresh sage leaves
- 2 sprigs fresh rosemary
- ¼ cup all-purpose flour
- 2 cups whole milk
- 2 cups low sodium chicken or vegetable broth
- ¼ teaspoon fresh grated nutmeg
- 1 cup shredded gouda or fontina cheese
- 2 cups whole milk ricotta
- 2 cups shredded provolone
- 2 packages frozen spinach 10 ounce each, thawed and drained or 4 cups fresh baby spinach
- 1 box no-boil lasagna noodles
- 3 ounces thinly sliced prosciutto torn (optional)
Instructions
Instructions
- Preheat oven to 375°F. Lightly butter a 9×13 inch baking dish.
- On a baking sheet, toss together the butternut squash, olive oil, and a pinch each of salt and pepper. Roast for 25-30 minutes or until tender.
- Heat butter, garlic, sage, and rosemary in a large skillet over medium heat until butter begins to brown, about 3-4 minutes. Remove herbs. Whisk in flour and cook for 1 minute. Slowly whisk in milk and broth. Add nutmeg, salt, and pepper. Bring to a boil and stir 3-4 minutes. Stir in cheese and spinach. Remove from heat.
- In a medium bowl, mash the roasted squash until mostly smooth. Stir in ricotta and season with salt and pepper.
- Spread ¼ of the cheese sauce in the bottom of the dish. Top with noodles, then ½ the squash mix, another ¼ of the cheese sauce, and a handful of provolone.
- Repeat layering until all ingredients used. Top with prosciutto if using. Bake uncovered at 375°F for 45 minutes until bubbly and browned.
- Let stand 10 minutes before serving. Top with reserved fried sage and rosemary.
