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Italian Butternut Squash and Spinach Lasagna

Creamy Italian Butternut Squash and Spinach Lasagna Delight

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Italian Butternut Squash and Spinach Lasagna is a delightful vegetarian dish showcasing layers of creamy squash, spinach, and cheese.
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Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 cups Butternut Squash, pureed fresh or canned puree
  • 1 cup Ricotta Cheese can substitute with cottage cheese
  • 3 cups Spinach well-drained; can substitute with kale or Swiss chard
  • 2 cups Mozzarella Cheese can use vegan mozzarella
  • 1/2 cup Parmesan Cheese or nutritional yeast for dairy-free
For the Lasagna Assembly
  • 9 sheets Lasagna Noodles gluten-free noodles can be used
  • 1 cup Milk can substitute with non-dairy milk
  • 2 cloves Garlic minced; garlic powder can be used
For Seasoning
  • 1 tablespoon Italian seasoning
  • 1 teaspoon Paprika
  • 1 teaspoon Dried basil

Equipment

  • Oven
  • baking dish
  • Pot
  • Food Processor
  • Mixing Bowl

Method
 

Preparation Steps
  1. Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish.
  2. Cook the lasagna noodles in boiling salted water until al dente, about 8-10 minutes. Drain and rinse under cold water.
  3. In a food processor, blend together the roasted butternut squash, ricotta cheese, milk, a pinch of salt, and nutmeg until smooth.
  4. In a medium bowl, mix well-drained spinach with ricotta, mozzarella, garlic, salt, and pepper.
  5. Spread a layer of butternut squash mixture in the baking dish, followed by noodles, half of the spinach mixture, and mozzarella. Repeat layers, finishing with noodles, squash mixture, mozzarella, and parmesan.
  6. Cover with foil and bake for about 30 minutes, then remove foil and bake for an additional 10 minutes until golden.
  7. Let the lasagna rest for 10 minutes before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 40gProtein: 15gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 600mgPotassium: 500mgFiber: 5gSugar: 6gVitamin A: 2500IUVitamin C: 30mgCalcium: 250mgIron: 2mg

Notes

Ensure butternut squash is well-roasted for creaminess and drain spinach to avoid sogginess. Resting allows for easier slicing.

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