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Butternut Squash and Spinach Lasagna

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  • Author: Klara Henschel,
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings
  • Diet: Vegetarian

Description

This delicious Butternut Squash and Spinach Lasagna is a comforting vegetarian main dish made with creamy butternut squash, spinach, ricotta, mozzarella, and Parmesan cheese. Perfect for an everyday family dinner or a special holiday meal such as Thanksgiving or Christmas.

Ingredients

  • Butternut Squash Filling: 2 cups butternut squash puree (about half of a squash)
  • 1 cup ricotta cheese
  • 1/2 cup milk, or more if needed
  • 1/4 teaspoon salt, plus 1/8 teaspoon more as needed
  • 1/4 teaspoon nutmeg
  • Spinach Filling: 8 oz spinach (about 1 cup cooked spinach)
  • 1 cup ricotta cheese
  • 1 cup mozzarella cheese
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • Black pepper, to taste
  • Other Ingredients: 10 oz lasagna noodles, cooked
  • 1 1/2 cups mozzarella cheese, or more as needed
  • 1/2 cup Parmesan cheese
  • 1/4 teaspoon Italian seasoning
  • 1/4 teaspoon paprika
  • 1/4 teaspoon basil

Instructions

  1. Preheat the oven to 375°F.
  2. Prepare the butternut squash filling: In a food processor, combine the butternut squash puree, ricotta cheese, milk, salt, and nutmeg. Add more milk if needed to make the filling very creamy. Mix well and adjust the salt to taste.
  3. Prepare the spinach filling: Combine the cooked spinach, ricotta cheese, mozzarella cheese, garlic, salt, and pepper. Mix well and adjust the seasoning to taste.
  4. Cook the lasagna noodles: Bring a large pot of water to a boil and cook the lasagna noodles according to the package instructions. Rinse with cold water and drain. Trim the noodles to fit the baking dish if necessary.
  5. Assemble the lasagna: Lightly grease an 11 x 8.5 x 3-inch baking dish with olive oil spray. Spread 1/3 of the butternut squash filling over the bottom of the dish. Sprinkle lightly with mozzarella cheese.
  6. Place a layer of cooked lasagna noodles over the cheese without overlapping.
  7. Spread half of the spinach filling over the noodles and sprinkle lightly with mozzarella cheese. Add another layer of cooked noodles.
  8. Spread another 1/3 of the butternut squash mixture over the noodles and sprinkle lightly with mozzarella cheese. Add another layer of cooked noodles.
  9. Spread the remaining half of the spinach filling over the noodles. Sprinkle lightly with mozzarella cheese and add the final layer of cooked noodles.
  10. Spread the remaining butternut squash filling over the final layer of noodles. Sprinkle with Parmesan cheese and the remaining mozzarella cheese.
  11. Generously sprinkle the top with Italian seasoning, paprika, and basil.
  12. Cover the baking dish with foil and bake for 30 minutes.
  13. Remove the foil and bake for an additional 10 minutes, until the cheese is melted and lightly golden.
  14. Let the lasagna rest briefly before slicing and serving.

Notes

Gluten-free: Use brown rice gluten-free lasagna noodles or another type of gluten-free lasagna noodles and follow the recipe as written. No-boil lasagna noodles: You can use no-boil noodles. You may need to add about 1/2 cup milk, water, or vegetable stock to the squash puree in addition to the milk called for in the recipe. You may also need to bake the lasagna for an additional 10 minutes. Vegan: Use vegan Parmesan and mozzarella cheeses and prepare vegan ricotta using tofu and lemon juice.

  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Bake
  • Cuisine: American, Italian

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Find it online: https://www.typicalrecipe.com/butternut-squash-and-spinach-lasagna/