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Butternut Squash and Spinach Lasagna Recipe

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3.9 from 1 review

  • Author: Lea
  • Total Time: 55 minutes
  • Yield: 8 servings
  • Diet: Vegetarian

Description

A comforting and flavorful Butternut Squash Lasagna with layers of creamy butternut squash purée, ricotta and mozzarella cheeses, fresh spinach, and a blend of aromatic spices. This vegetarian lasagna is baked to perfection with a golden, cheesy topping, making it a perfect hearty meal for family dinners or special occasions.

Ingredients

Butternut Squash Filling

  • 2 cups butternut squash purée
  • ½ cup milk (4.22 fluid oz | 125 ml)
  • 1 cup ricotta cheese (8.8 oz | 250 g)
  • 1 teaspoon minced garlic
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon Italian seasoning

Spinach Filling

  • 2 cups fresh baby spinach (2.29 oz | 65 g)
  • 1 teaspoon minced garlic
  • 1 cup ricotta cheese (8.8 oz | 250 g)
  • 1 cup mozzarella cheese (4.76 oz | 135 g)
  • ½ cup parmesan cheese (1.58 oz | 45 g)

Additional Ingredients

  • 1 ½ cups grated mozzarella cheese (7.12 oz | 202 g)
  • 9 lasagna sheets
  • Parsley (to garnish)

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (180°C) and grease a 9x13 inch baking dish thoroughly to prevent sticking.
  2. Prepare Butternut Squash Filling: In a medium bowl, combine the butternut squash purée, milk, ricotta cheese, minced garlic, salt, black pepper, ground nutmeg, and Italian seasoning. Mix until smooth and well incorporated. Set aside.
  3. Prepare Spinach Filling: In another bowl, mix the fresh baby spinach, minced garlic, ricotta cheese, mozzarella cheese, and parmesan cheese until evenly combined. Set aside.
  4. Assemble the Lasagna: Spread one-third of the butternut squash filling evenly at the bottom of the prepared baking dish. Lay three lasagna sheets over the filling. Spread half of the spinach filling on top of the sheets. Repeat by layering three more lasagna sheets and the remaining half of the spinach filling. Then place the last three lasagna sheets and spread the remaining butternut squash filling on top. Finish by sprinkling the 1 ½ cups grated mozzarella cheese evenly over the top.
  5. Bake Covered: Cover the baking dish tightly with foil and bake in the preheated oven for 35 minutes to allow the flavors to meld and the lasagna to cook through.
  6. Bake Uncovered: Remove the foil and continue baking for an additional 10 minutes, or until the cheese on top is melted and has turned golden brown and bubbly.
  7. Rest and Serve: Take the lasagna out of the oven and let it rest for 5 minutes to set before slicing. Garnish with fresh parsley, then serve warm and enjoy!

Notes

  • For easier slicing, allow the lasagna to rest fully before cutting.
  • You can substitute part-skim ricotta and mozzarella for a lower-fat version.
  • If fresh spinach is unavailable, frozen spinach (thawed and well-drained) can be used.
  • Use no-boil lasagna sheets if you want to save prep time; adjust cooking time accordingly.
  • Adding a pinch of red pepper flakes to the fillings can add a subtle heat if desired.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

Find it online: https://recipesbylea.com/butternut-squash-and-spinach-lasagna-recipe/