Butternut Squash and Spinach Lasagna Recipe
This Butternut Squash and Spinach Lasagna is a delicious and hearty vegetarian dish that combines creamy roasted butternut squash puree with fresh spinach and gooey melted cheese. Perfect for a family dinner, this lasagna offers a wonderful blend of sweetness from the squash and savory richness from ricotta and mozzarella, all layered between tender lasagna noodles.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian-inspired
- Diet: Vegetarian
Ingredients
Scale
Lasagna Ingredients
- 2 cups roasted butternut squash puree
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 box lasagna noodles, cooked according to package instructions
- 2 cups fresh spinach
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking your lasagna layers to perfection.
- Prepare the Squash Mixture: In a mixing bowl, combine the roasted butternut squash puree with ricotta cheese, then season with salt and pepper to taste. Mix until smooth and well incorporated to create a creamy filling.
- Layer the Lasagna: In a baking dish, start by placing a layer of cooked lasagna noodles. Spread a portion of the squash and ricotta mixture over the noodles, followed by a layer of fresh spinach and then a generous sprinkle of shredded mozzarella cheese. Repeat this layering process until all ingredients are used, finishing with a top layer of noodles and mozzarella cheese.
- Bake the Lasagna: Place the assembled lasagna into the preheated oven and bake for 45 minutes. Bake until the cheese on top is bubbly and golden brown, indicating that the layers are heated through and nicely melded.
- Rest and Serve: Once baked, remove the lasagna from the oven and let it rest for 10 minutes. This resting time helps the layers to set, making it easier to cut and serve.
Notes
- For creamier texture, you can add a little grated Parmesan cheese to the squash and ricotta mixture.
- If fresh spinach is unavailable, frozen spinach (thawed and drained) can be used as a substitute.
- To save time, you can use no-boil lasagna noodles but adjust the layering accordingly.
- Roast your butternut squash ahead of time and refrigerate to speed up prep.
- Letting the lasagna rest before serving allows the layers to firm up and improves slicing.
Nutrition
- Serving Size: 1 slice (about 1/6 of recipe)
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 40mg
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