Description
A delicious and healthy vegetarian Butternut Squash and Spinach Lasagna featuring layers of creamy butternut squash puree, sautéed spinach, and three kinds of cheese. This comforting dish is perfect as a veggie main for everyday meals or special 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 (plus 1/8 teaspoon more)
- 1/4 teaspoon nutmeg
Spinach Mixture
- 8 oz spinach (1 cup cooked spinach)
- 1 cup ricotta cheese
- 1 cup mozzarella cheese
- 2 garlic cloves, minced
- 1/4 teaspoon salt
- pepper, to taste
Other Ingredients
- 10 oz lasagna noodles (cooked; for gluten-free option, use Tinkyada brown rice lasagna noodles)
- 1 1/2 cups mozzarella cheese (or more, for layering)
- 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 layers evenly.
- Prepare Butternut Squash Mixture: Combine the butternut squash puree, 1 cup ricotta cheese, milk, 1/4 teaspoon salt, and nutmeg. Mix well until smooth and set aside.
- Cook and Season Spinach: Sauté the garlic lightly, then add the cooked spinach along with 1 cup ricotta cheese, 1 cup mozzarella, 1/4 teaspoon salt, and pepper to taste. Mix thoroughly to create the spinach filling.
- Layer Lasagna: In a baking dish, spread a thin layer of the butternut squash mixture. Next, layer cooked lasagna noodles to cover the base. Spread half of the spinach mixture over the noodles, followed by a layer of butternut squash mixture, then add more noodles. Repeat layers, finishing with noodles on top.
- Add Cheese & Seasoning: Sprinkle the remaining 1 1/2 cups mozzarella cheese evenly over the top layer of noodles. Then, sprinkle Parmesan cheese, Italian seasoning, paprika, and basil for flavor and a golden crust.
- Bake: Bake the assembled lasagna for approximately 40 minutes or until the cheese is melted, bubbling, and lightly golden on top.
- Rest and Serve: Let the lasagna rest for 10 minutes after baking to set before slicing and serving. This helps the layers firm up for easier serving.
Notes
- Delicious vegetarian lasagna recipe using butternut squash and spinach with three kinds of cheese: Ricotta, Mozzarella, and Parmesan.
- A healthier alternative to traditional lasagna with added vegetables and moderate fat content.
- Perfect as a main dish for everyday meals or as a festive entrée for Thanksgiving or Christmas.
- For gluten-free option, substitute regular noodles with Tinkyada brown rice lasagna noodles.
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
