Butternut Squash and Spinach Lasagna
Butternut Squash and Spinach Lasagna is a rich and hearty vegetarian dish that layers tender roasted butternut squash, sauteed spinach, creamy bechamel sauce, and lasagna noodles. The dish is balanced with savory herbs, garlic, and a blend of cheeses like ricotta, mozzarella, and Parmesan, creating a delicious mix of flavors and textures. The natural sweetness of the squash contrasts beautifully with the earthy spinach and creamy cheese, offering a satisfying and wholesome twist on classic lasagna.
Ingredients:
Butternut Squash Filling:
2 cups butternut squash puree (about half a 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, grated, for topping
¼ teaspoon Italian seasoning
¼ teaspoon paprika
¼ teaspoon dried basil
Instructions:
1. Prepare the Butternut Squash Filling:
In a bowl, combine the butternut squash puree, ricotta cheese, milk, salt, and nutmeg.
Mix until the filling is smooth and creamy. Add more milk if needed to achieve a spreadable consistency.
2. Prepare the Spinach Filling:
Cook the spinach until wilted, then drain and squeeze out any excess liquid.
In another bowl, combine the cooked spinach, ricotta cheese, mozzarella cheese, minced garlic, salt, and pepper.
Stir until well mixed.
3. Cook the Lasagna Noodles:
Cook the lasagna noodles according to the package instructions. Drain and set aside.
4. Assemble the Lasagna:
Preheat your oven to 375°F (190°C).
In a greased baking dish, spread a thin layer of the butternut squash filling at the bottom.
Place a layer of lasagna noodles over the filling.
Spread a layer of the spinach filling on top of the noodles.
Repeat the layering process, alternating between the butternut squash filling and spinach filling, until all ingredients are used up. Make sure the final layer is a butternut squash layer.
5. Top with Cheese and Spices:
Sprinkle the top with mozzarella cheese, Parmesan cheese, Italian seasoning, paprika, and basil.
6. Bake:
Cover the dish with foil and bake for 30 minutes.
Remove the foil and bake for an additional 10-15 minutes until the cheese is golden and bubbly.
7. Serve:
Let the lasagna sit for about 10 minutes before slicing and serving.
Tips:
Make Ahead: You can prepare the lasagna in advance and refrigerate it before baking.
Customization: Feel free to add sautéed mushrooms, zucchini, or other vegetables to the spinach filling for extra texture and flavor.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days, or freeze individual portions for easy reheating.
Enjoy this comforting, creamy Butternut Squash and Spinach Lasagna! It’s perfect for family dinners or meal prep.