Butternut Squash & Spinach Lasagna with Pancetta & Arugula Salad
Craft

Butternut Squash & Spinach Lasagna

with Pancetta & Arugula Salad

45 MIN
+$3.00/serving 2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

WHY WE LOVE THIS DISH
To make the decadent filling for this wintry lasagna, we're using seasonal favorite butternut squash—mashed with a bit of cream and a touch of rich brown sugar. It all comes together under layers of melty fontina cheese, fresh pasta sheets, and herbaceous basil pesto for a crowd-pleasing dish.
CLICK FOR RECIPE CARD

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    1180 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Butternut Squash & Spinach Lasagna with Pancetta & Arugula Salad
Title
  • 3 oz Diced Pancetta
  • 6 Fresh Pasta Sheets (Previously Frozen)
  • ½ lb Diced Butternut Squash
  • 3 oz Baby Spinach
  • 2 oz Arugula
  • 2 Tbsps Sliced Roasted Almonds
  • 1 Shallot
  • ¼ cup Cream
  • ¼ cup Grated Parmesan Cheese
  • 1 Tbsp Sherry Vinegar
  • 1 Tbsp Honey
  • 1 Tbsp Light Brown Sugar
  • ⅓ cup Basil Pesto
  • 4 oz Fontina Cheese
time-saving
tips & techniques
Roast the pancetta
1 Roast the pancetta

Remove the honey and pasta sheets from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Add the pancetta to a small baking dish. Roast 10 to 12 minutes, or until cooked through and crispy. Leaving the oven on, remove from the oven. Reserving the baking dish, transfer the roasted pancetta to a bowl.

Marinate the shallot
2 Marinate the shallot

Meanwhile, peel and small dice the shallot. Place in a large bowl; add the vinegar and honey (kneading the packet before opening). Season with salt and pepper; whisk to combine. Set aside to marinate, stirring occasionally, at least 10 minutes.

Roast the vegetables & make the mixture
3 Roast the vegetables & make the mixture

Transfer the squash to the reserved baking dish. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 17 minutes. Leaving the oven on, remove from oven. Carefully add the spinach and 1 tablespoon of water (carefully, as the liquid may splatter) to the baking dish. Cover with foil. Return to the oven and roast 5 to 7 minutes, or until the squash is tender when pierced with a fork and the spinach is wilted. Reserving the baking dish, transfer the roasted squash and spinach to a large bowl. Add the cream and sugar; season with salt and pepper. Using a fork, mash until thoroughly combined. Taste, then season with salt and pepper if desired.

Parboil the pasta
4 Parboil the pasta

Meanwhile, using your hands, separate the pasta sheets; add to the pot of boiling water and cook 1 to 2 minutes, or until just shy of al dente (still firm to the bite). Turn off the heat. Drain thoroughly and rinse under cold water to stop the cooking process.

Assemble & bake the lasagna
5 Assemble & bake the lasagna

Grate the fontina on the large side of a box grater. Spread about 1/3 of the pesto onto the bottom of the reserved baking dish. Top with half the parboiled pasta sheets (if necessary, trim the pasta sheets to fit snugly into the baking dish). Top the pasta sheets with half the vegetable mixture and half the grated fontina. Repeat with half the remaining pesto, the remaining pasta sheets, remaining vegetable mixture, and remaining grated fontina. Drizzle with the remaining pesto, then evenly top with the parmesan; season with salt and pepper. Bake 11 to 13 minutes, or until lightly browned and the pasta sheets are cooked through. Remove from the oven; let stand at least 5 minutes.

Make the salad & serve your dish
6 Make the salad & serve your dish

Meanwhile, to the bowl of marinated shallot, whisk in 1 tablespoon of olive oil until combined; season with salt and pepper. Just before serving, add the arugula and roasted pancetta to the bowl of dressing; toss to combine. Serve the baked lasagna with the salad. Garnish the salad with the almonds. Enjoy!

Tips from Home Chefs

Roast the pancetta
1 Roast the pancetta

Remove the honey and pasta sheets from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Add the pancetta to a small baking dish. Roast 10 to 12 minutes, or until cooked through and crispy. Leaving the oven on, remove from the oven. Reserving the baking dish, transfer the roasted pancetta to a bowl.

2 Marinate the shallot

Meanwhile, peel and small dice the shallot. Place in a large bowl; add the vinegar and honey (kneading the packet before opening). Season with salt and pepper; whisk to combine. Set aside to marinate, stirring occasionally, at least 10 minutes.

Marinate the shallot
Roast the vegetables & make the mixture
3 Roast the vegetables & make the mixture

Transfer the squash to the reserved baking dish. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 17 minutes. Leaving the oven on, remove from oven. Carefully add the spinach and 1 tablespoon of water (carefully, as the liquid may splatter) to the baking dish. Cover with foil. Return to the oven and roast 5 to 7 minutes, or until the squash is tender when pierced with a fork and the spinach is wilted. Reserving the baking dish, transfer the roasted squash and spinach to a large bowl. Add the cream and sugar; season with salt and pepper. Using a fork, mash until thoroughly combined. Taste, then season with salt and pepper if desired.

4 Parboil the pasta

Meanwhile, using your hands, separate the pasta sheets; add to the pot of boiling water and cook 1 to 2 minutes, or until just shy of al dente (still firm to the bite). Turn off the heat. Drain thoroughly and rinse under cold water to stop the cooking process.

Parboil the pasta
Assemble & bake the lasagna
5 Assemble & bake the lasagna

Grate the fontina on the large side of a box grater. Spread about 1/3 of the pesto onto the bottom of the reserved baking dish. Top with half the parboiled pasta sheets (if necessary, trim the pasta sheets to fit snugly into the baking dish). Top the pasta sheets with half the vegetable mixture and half the grated fontina. Repeat with half the remaining pesto, the remaining pasta sheets, remaining vegetable mixture, and remaining grated fontina. Drizzle with the remaining pesto, then evenly top with the parmesan; season with salt and pepper. Bake 11 to 13 minutes, or until lightly browned and the pasta sheets are cooked through. Remove from the oven; let stand at least 5 minutes.

6 Make the salad & serve your dish

Meanwhile, to the bowl of marinated shallot, whisk in 1 tablespoon of olive oil until combined; season with salt and pepper. Just before serving, add the arugula and roasted pancetta to the bowl of dressing; toss to combine. Serve the baked lasagna with the salad. Garnish the salad with the almonds. Enjoy!

Make the salad & serve your dish
Browse Steps
1 of 6