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very easy


Lasagna noodles
2 tbsp
Canola oil
30 ml
Yellow onion
Peeled and chopped
4 cups
Butternut squash
1 L
Salt and pepper
To taste
4 cups
Béchamel sauce
1 L
1 bag
Frozen spinach
500 g
2 cups
Mozzarella cheese
300 g


Step 1
Place the rack in the middle of the oven and preheat the oven to 180°C (350°F). Grease a 23 x 33 cm (9 x 13 inch) baking dish.
Step 2
Bring a large pot of water to a boil over high heat. Add the lasagna noodles and cook for the number of minutes indicated on the package. Drain and rinse under cold water. Set aside.
  • Tip: Use the cooking time to chop the vegetables and move on to step 3.
Step 3
In a skillet, heat the oil over medium heat and cook the onions and squash for about 15 minutes, stirring occasionally. Season with salt and pepper.
Step 4
In a bowl, mix 500 ml (2 cups) of béchamel sauce with the drained spinach.
Step 5
Assemble the lasagna:
  • Spread half of the spinach mixture on the bottom of the dish and cover with a layer of 3 lasagna noodles.
  • Add half of the squash and 125 ml (½ cup) of mozzarella.
  • Spread 125 ml (½ cup) of béchamel sauce (without the spinach) and cover with another layer of noodles.
  • Repeat steps 1 to 3 using the remaining half of the vegetables.
  • Spread the remaining béchamel sauce and top with the remaining mozzarella.
Step 6
Bake for about 45 minutes or until the cheese is golden brown. Let the vegetarian lasagna rest for 15 minutes before serving.
  • Tip: Use the cooking time to prepare your side dishes.


Original article found on the Fondation Olo website.