Description
A creamy and flavorful Butternut Squash and Spinach Lasagna featuring layers of roasted butternut squash puree, ricotta, mozzarella, spinach, and perfectly cooked lasagna noodles, baked to golden perfection. This vegetarian main course combines comforting Italian flavors with healthy vegetable fillings.
Ingredients
Scale
Butternut Squash Filling:
- 2 cups butternut squash puree (about half of squash)
- 1 cup ricotta cheese
- ½ cup milk (add 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 (use gluten-free noodles if needed)
- 1 ½ cups mozzarella cheese (or more for layering)
- ½ cup Parmesan cheese for topping
- 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: In a food processor, combine 2 cups of butternut squash puree with ricotta cheese, ½ cup milk, salt, and nutmeg. Blend until creamy and smooth. Add more milk if needed to get a creamy consistency. Taste and adjust salt.
- Prepare Spinach Filling: Mix together cooked spinach, ricotta cheese, mozzarella cheese, minced garlic, salt, and pepper. Taste and adjust seasonings as desired.
- Cook Lasagna Noodles: Bring a large pot of water to a boil and cook lasagna noodles according to package instructions. Drain and rinse with cold water. Trim the noodles if necessary to fit your baking dish.
- Assemble Lasagna - First Layer: Lightly grease an 11 x 8.5 x 3 inch baking dish with olive oil spray. Spread one-third of the butternut squash filling evenly on the bottom. Sprinkle lightly with mozzarella cheese. Layer cooked noodles on top without overlapping (about 3 noodles).
- Assemble Lasagna - Second Layer: Spread half of the spinach filling over the noodles and sprinkle lightly with mozzarella cheese. Cover with another layer of noodles.
- Assemble Lasagna - Third Layer: Spread another one-third of the butternut squash filling and sprinkle mozzarella cheese over it. Add another layer of noodles.
- Assemble Lasagna - Fourth Layer: Spread the remaining half of the spinach filling on noodles, sprinkle mozzarella cheese, then add the final layer of noodles.
- Top Layer and Season: Spread the remaining one-third of butternut squash filling on the top layer. Sprinkle evenly with Parmesan cheese, the remaining mozzarella cheese (about ½ cup), Italian seasoning, paprika, and basil.
- Bake Covered: Cover the baking dish tightly with foil. Bake in preheated oven for 30 minutes.
- Bake Uncovered: Remove the foil and bake for an additional 10 minutes until cheese is bubbly and golden.
Notes
- To make gluten-free, use brown rice gluten-free lasagna noodles; follow all other instructions the same.
- If using no-boil lasagna noodles, add about ½ cup of milk, water, or vegetable stock to the butternut squash puree to moisten. You may need to bake the lasagna 10 minutes longer.
- For a vegan version, substitute vegan Parmesan and mozzarella cheeses, and use vegan ricotta made from tofu and lemon juice.
- You can add lemon juice or zest to the spinach for a bright flavor that complements the butternut squash, but it’s optional.
- Ensure the butternut squash filling is creamy and smooth for best layering and texture.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 40 mg
