Roasted Butternut Squash and Spinach Lasagna Pressure Cooker Style

Roasted Butternut Squash and Spinach Lasagna Pressure Cooker Style

This comfort food classic gets a flavorful upgrade with caramelized butternut squash, creamy ricotta, browned butter, and melty cheeses, all layered into a cozy lasagna finished pressure cooker style.

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Prep Time 30

Cook Time 1 30

Total Time 2

Servings 8 people

Calories 1458 kcal

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

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.

Notes

To make ahead, assemble lasagna but do not bake. Refrigerate up to 2 days or freeze up to 3 months. Bake from frozen covered for 1 hour at 375°F, then uncover and bake 40-45 minutes until browned.