Description
A cozy Italian Butternut Squash and Spinach Lasagna layered with creamy ricotta, sweet squash, and tender spinach. A hearty vegetarian dinner perfect for fall nights, meal prep, or freezing for later.
Ingredients
2 cups mashed butternut squash
1 cup ricotta cheese for squash layer
1/2 cup milk, plus extra if needed
1/4 teaspoon salt, plus 1/8 teaspoon extra
1/4 teaspoon ground nutmeg
8 oz fresh spinach (about 1 cup cooked and drained)
1 cup ricotta cheese for spinach layer
1 cup shredded mozzarella cheese for spinach layer
2 garlic cloves, minced
1/4 teaspoon salt for spinach layer
Black pepper to taste
10 oz cooked lasagna noodles (gluten-free optional)
1 1/2 cups shredded mozzarella cheese for topping
1/2 cup grated parmesan cheese
1/4 teaspoon Italian seasoning
1/4 teaspoon paprika
1/4 teaspoon dried basil
Instructions
1. Blend mashed butternut squash with ricotta, milk, salt, and nutmeg until smooth.
2. Combine cooked, drained spinach with ricotta, mozzarella, garlic, salt, and pepper until well mixed.
3. Boil lasagna noodles until tender, then drain and rinse with cold water.
4. Lightly oil a baking dish and spread a third of the squash mixture on the bottom.
5. Layer noodles over squash, then spread half the spinach mixture, sprinkle with mozzarella, and repeat layers.
6. Top with remaining squash mixture, mozzarella, parmesan, and herbs.
7. Cover with foil and bake at 375°F for 30 minutes.
8. Uncover and bake another 10 minutes until cheese is golden and bubbling.
9. Let rest for 10 minutes before slicing.
Notes
Use gluten-free noodles or thin zucchini slices for a low-carb version.
Cottage cheese or a mix of cream cheese and Greek yogurt can replace ricotta.
Frozen spinach, thoroughly drained, works as a substitute for fresh.
Alternate cheeses like provolone or fontina can be used.
Roast squash cut-side down for a richer flavor and less moisture.
Let lasagna rest before slicing to help layers set.
Nutrition
- Serving Size: 1 slice
- Calories: 600
- Sugar: 7
- Sodium: 600
- Fat: 22
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 65
- Fiber: 6
- Protein: 28
- Cholesterol: 60