Description
This Butternut Squash and Spinach Lasagna is a hearty and wholesome vegetarian dish featuring layers of creamy butternut squash puree, sautéed spinach, and a blend of ricotta, mozzarella, and Parmesan cheeses. Perfect as a nutritious main course, it combines comforting flavors with healthful ingredients, making it ideal for everyday meals or festive occasions like Thanksgiving and Christmas.
Ingredients
Scale
Butternut Squash Mixture
- 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
- 1/4 teaspoon nutmeg
Spinach Mixture
- 8 oz spinach (about 1 cup cooked spinach)
- 1 cup ricotta cheese
- 1 cup mozzarella cheese
- 2 garlic cloves, minced
- 1/4 teaspoon salt
- Pepper, to taste
Lasagna Assembly
- 10 oz lasagna noodles (cooked; for gluten free, use Tinkyada brown rice lasagna noodles)
- 1 1/2 cups mozzarella cheese (or more)
- 1/2 cup Parmesan cheese (for topping)
- 1/4 teaspoon Italian seasoning
- 1/4 teaspoon paprika
- 1/4 teaspoon basil
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the lasagna.
- Prepare Butternut Squash Mixture: In a bowl, combine the butternut squash puree with 1 cup ricotta cheese, milk, 1/4 teaspoon salt, and nutmeg. Mix until smooth and creamy, adjusting the milk quantity to achieve a spreadable consistency if necessary.
- Prepare Spinach Mixture: Sauté the minced garlic until fragrant, then add cooked spinach. Let it cool slightly before combining with 1 cup ricotta cheese, 1 cup mozzarella cheese, 1/4 teaspoon salt, and pepper to taste. Stir well to combine all ingredients evenly.
- Cook Lasagna Noodles: Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
- Assemble Lasagna: In a baking dish, start by spreading a thin layer of the butternut squash mixture. Layer cooked noodles on top, followed by the spinach mixture, another layer of noodles, then more butternut squash mixture. Repeat layers as needed, finishing with noodles on top.
- Add Cheese and Seasoning: Sprinkle the top layer generously with mozzarella cheese, Parmesan cheese, Italian seasoning, paprika, and basil.
- Bake: Cover the baking dish with foil and bake in the preheated oven for about 30 minutes. Then remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly.
- Rest and Serve: Allow the lasagna to rest for 10 minutes before slicing and serving to let the layers set.
Notes
- Delicious vegetarian lasagna recipe that uses vegetables (butternut squash, spinach) and three cheeses (Ricotta, Mozzarella, and Parmesan).
- Perfect as a veggie main dish for everyday meals.
- A healthier version of traditional lasagna with nutrient-rich ingredients.
- Great holiday recipe for Thanksgiving or Christmas celebrations.
Nutrition
- Serving Size: 1 serving
- Calories: 401 kcal
- Sugar: 3 g
- Sodium: 549 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 23 g
- Cholesterol: 64 mg
