Description
Delicious Italian Butternut Squash and Spinach Lasagna with layers of creamy squash, cheesy spinach, and perfectly cooked noodles. Rich, comforting, and perfect for a family dinner.
Ingredients
- 2 cups mashed butternut squash (from half a squash)
- 1 cup ricotta cheese
- 1/2 cup milk, plus more if needed
- 1/4 tsp salt, plus 1/8 tsp extra
- 1/4 tsp ground nutmeg
- 8 oz fresh spinach (1 cup cooked and drained)
- 1 cup ricotta cheese (for spinach layer)
- 1 cup shredded mozzarella cheese
- 2 garlic cloves, minced
- 1/4 tsp salt (spinach layer)
- Black pepper, as desired
- 10 oz lasagna noodles, cooked
- 1 1/2 cups shredded mozzarella cheese (for layering and topping)
- 1/2 cup Parmesan cheese, grated
- 1/4 tsp Italian seasoning
- 1/4 tsp paprika
- 1/4 tsp dried basil
Instructions
- Combine mashed butternut squash, 1 cup ricotta, 1/2 cup milk, 1/4 tsp salt, and nutmeg in a food processor. Blend until creamy, adding more milk if needed. Adjust salt. Set aside.
- Mix cooked, drained spinach with 1 cup ricotta, 1 cup shredded mozzarella, garlic, 1/4 tsp salt, and black pepper. Adjust seasoning.
- Cook lasagna noodles according to package instructions. Rinse and drain. Trim if needed.
- Preheat oven to 375°F. Lightly grease 11 x 8.5 x 3 inch baking dish.
- Layer: 1/3 squash mixture on bottom, sprinkle mozzarella, add noodles. Spread half spinach filling, sprinkle mozzarella, add noodles. Repeat layers with remaining squash and spinach fillings, ending with noodles.
- Top final layer with 1/3 squash mixture, 1/2 cup Parmesan, remaining mozzarella, and sprinkle Italian seasoning, paprika, and dried basil.
- Cover with foil and bake 30 minutes. Remove foil and bake 10 minutes uncovered until cheese is golden and bubbling.
- Rest 10 minutes before slicing and serving.
Notes
- Resting the lasagna after baking helps the layers set and makes slicing neater.
- Prep Time: 27 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Bake
- Cuisine: Italian