Description
This Butternut Squash and Spinach Lasagna is a creamy, flavorful vegetarian main course that combines the sweetness of butternut squash with savory spinach and a blend of cheeses. Layers of tender lasagna noodles are filled with rich butternut squash puree mixed with ricotta and spices, along with a garlicky spinach filling, all baked to golden perfection and topped with Italian seasoning for an irresistible dish perfect for family meals or gatherings.
Ingredients
Scale
Butternut Squash Filling
- 2 cups butternut squash puree (about half of squash)
- 1 cup ricotta cheese
- ½ cup milk or more, if needed
- ¼ teaspoon salt plus ⅛ teaspoon more
- ¼ teaspoon nutmeg
Spinach Filling
- 8 oz spinach (1 cup cooked spinach)
- 1 cup ricotta cheese
- 1 cup mozzarella cheese
- 2 garlic cloves minced
- ¼ teaspoon salt
- pepper to taste
Other Ingredients
- 10 oz lasagna noodles cooked (for gluten free, use Tinkyada brown rice lasagna noodles)
- 1 ½ cups mozzarella cheese or more
- ½ cup Parmesan cheese on top
- ¼ teaspoon Italian seasoning
- ¼ teaspoon Paprika
- ¼ teaspoon Basil
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to prepare for baking the lasagna.
- Prepare Butternut Squash Filling: Combine 2 cups of butternut squash puree with 1 cup ricotta cheese, ½ cup milk, ¼ teaspoon salt, and ¼ teaspoon nutmeg in a food processor or mixing bowl. Mix until creamy, adding more milk if needed to achieve a smooth consistency. Taste and adjust salt if necessary.
- Prepare Spinach Filling: Mix cooked spinach with 1 cup ricotta cheese, 1 cup mozzarella cheese, 2 minced garlic cloves, ¼ teaspoon salt, and pepper to taste. Stir well and adjust seasoning as needed.
- Cook Lasagna Noodles: Bring a large pot of water to a boil and cook the lasagna noodles according to package instructions. Rinse in cold water and drain. Trim noodles with a knife if needed to fit your baking dish.
- Assemble the Lasagna - First Layer: Lightly grease an 11x8.5x3 inch casserole dish with olive oil spray. Spread one-third of the butternut squash filling evenly on the bottom. Sprinkle lightly with mozzarella cheese, then arrange cooked lasagna noodles (about 3 noodles) on top without overlapping.
- Second Layer: Spread half of the spinach filling over the noodles, then sprinkle lightly with mozzarella cheese. Add another layer of cooked noodles on top.
- Third Layer: Spread another one-third of the butternut squash filling, sprinkle lightly with mozzarella cheese, and add another layer of noodles.
- Fourth Layer: Spread the remaining half of the spinach filling over the noodles, sprinkle lightly with mozzarella cheese, and top with the final layer of noodles.
- Top Layer: Spread the remaining one-third of the butternut squash filling over the final noodles. Sprinkle with ½ cup mozzarella cheese and ½ cup grated Parmesan cheese. Generously sprinkle Italian seasoning, paprika, and basil over the cheese.
- Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
- Finish Baking: Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and lightly browned.
- Serve: Allow the lasagna to cool slightly before slicing and serving warm.
Notes
- Make it GLUTEN-FREE: Use brown rice gluten-free lasagna noodles and follow the recipe instructions as-is.
- How to use NO-BOIL LASAGNA NOODLES: If using no-boil noodles, add about ½ cup of milk, water, or vegetable stock to the butternut squash puree to keep the layers moist. Bake 10 extra minutes as needed.
- How to make it VEGAN: Substitute vegan Parmesan and mozzarella cheeses and use vegan ricotta made from tofu and lemon juice.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 40 mg
