Butternut Squash and Spinach

Butternut Squash and Spinach 3-Cheese Lasagna (with Ricotta, Parmesan, and Mozzarella cheese).
Get ready to indulge in a comforting and flavorful Italian-inspired dish that’s perfect for the fall and winter seasons! This Butternut Squash and Spinach 3-Cheese Lasagna recipe is a creative twist on the classic lasagna, featuring the warmth of butternut squash, the freshness of spinach, and the creaminess of three artisanal cheeses: Ricotta, Parmesan, and Mozzarella.
Prep Time: 30 minutes
Cook Time: 40-45 minutes
Total Time: 1 hour 10 minutes

Ingredients:(Servings: 6-8 people)

Butternut Squash Filling:

2 cups butternut squash puree (about half of squash)

1 cup ricotta cheese

½ cup milk or more, if needed

¼ teaspoon salt plus ⅛ teaspoon more

¼ teaspoon nutmeg

Spinach Filling:

8 oz spinach (1 cup cooked spinach)

1 cup ricotta cheese

1 cup mozzarella cheese

2 garlic cloves minced

¼ teaspoon salt

pepper to taste

Other Ingredients:

10 oz lasagna noodles cooked (for gluten free, use Tinkyada brown rice lasagna noodles)

1 ½ cups mozzarella cheese or more

½ cup Parmesan cheese on top

¼ teaspoon Italian seasoning

¼ teaspoon Paprika

¼ teaspoon Basil

Instructions:

Preheat oven to 375 F.

Butternut Squash Filling:

For this filling, you will need to have pre-cooked butternut squash puree. Using food processor, combine 2 cups of butternut squash puree with Ricotta cheese, milk, salt and nutmeg. Add more milk if needed (to make the butternut squash filling very creamy). Mix very well, taste and add more salt, if needed.

Spinach Filling:
Combine spinach, Ricotta cheese, mozzarella, garlic, salt and pepper. Mix, taste, and add more salt and pepper, if needed.
Cooking lasagna noodles:
Bring a very large pot of water to boil, and cook lasagna noodles according to package instructions. Rinse in cold water, drain. Using knife, trim noodles to fit your baking dish (if necessary).
How to assemble vegetarian lasagna:

Prepare a baking dish – I used a casserole dish 11 inches x 8.5 inches x 3 inches deep. Grease the lasagna dish lightly with olive oil spray.

Spread ⅓ of butternut squash filling on the bottom of the dish. Sprinkle lightly with mozzarella cheese. Top with cooked lasagna noodles without overlapping (I used 3 noodles).

Spread half of spinach filling over the noodles. Top lightly with Mozzarella cheese. Top with cooked noodles.

Spread another layer (⅓) of butternut.

Tips:

1. Roast the butternut squash: Roasting brings out the natural sweetness and depth of flavor in the squash.
2. Use fresh spinach: Fresh spinach has a milder flavor and texture than frozen spinach.
3. Don’t overcook the spinach: Quickly sauté the spinach to preserve its nutrients and texture.
4. Use a combination of cheeses: The blend of Ricotta, Parmesan, and Mozzarella cheese creates a rich and creamy sauce.
5. Assemble the lasagna just before baking: This ensures the cheese stays creamy and the pasta stays al dente.

Nutritional Information (per serving):

 Calories: 350-400

Protein: 20-25g

Fat: 15-20g

Saturated Fat: 8-10g

Cholesterol: 40-50mg

Carbohydrates: 30-35g

Fiber: 4-5g

Sugar: 5-7g

Sodium: 350-400mg

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