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Italian Butternut Squash and Spinach Lasagna

Italian Butternut Squash and Spinach Lasagna: Comfort in Every Bite

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This Italian Butternut Squash and Spinach Lasagna is a hearty, comforting dish made with seasonal ingredients that's perfect for vegetarian meals.
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Prep Time 30 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Butternut Squash Filling
  • 2 cups butternut squash, mashed Fresh, roasted squash is best for flavor.
  • 2 cups ricotta cheese Substitute with cottage cheese for a lighter option.
  • ½ cup milk Non-dairy milk works perfectly for a vegan choice.
  • ¾ tsp salt Feel free to adjust to your taste.
  • ¼ tsp ground nutmeg Can be skipped or replaced with cinnamon.
For the Spinach Layer
  • 8 oz fresh spinach, cooked and drained Frozen spinach can be used but ensure it’s well-drained.
  • 2 cloves garlic, minced Garlic powder is a viable alternative if needed.
  • 1 cup ricotta cheese Brings creaminess and volume to the mix.
  • ¾ cup shredded mozzarella cheese Consider low-fat mozzarella for a lighter touch.
  • salt and black pepper Season according to your preference.
For Layering
  • 10 oz lasagna noodles, cooked Gluten-free brown rice noodles are a wonderful substitution.
  • ¾ cup shredded mozzarella cheese Sprinkle on top for that golden, bubbly finish.
  • ½ cup Parmesan cheese, grated Use nutritional yeast for a vegan alternative.
Seasoning
  • ¼ tsp Italian seasoning Fresh herbs make a fragrant swap.
  • ¼ tsp paprika Can be adjusted for spice lovers.
  • ¼ tsp dried basil Fresh basil is a vibrant alternative.

Equipment

  • Food Processor
  • Mixing Bowl
  • large pot
  • 9x13-inch baking dish

Method
 

Preparation Steps
  1. In a food processor, blend the mashed butternut squash with ricotta cheese, milk, salt, and ground nutmeg until silky-smooth.
  2. In a mixing bowl, combine the cooked spinach with ricotta, shredded mozzarella, minced garlic, salt, and black pepper; mix well.
  3. Bring a large pot of salted water to a boil, and cook the lasagna noodles according to package instructions until al dente.
  4. Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
  5. Spread ⅓ of the butternut squash filling on the bottom of the baking dish, layer with noodles, sprinkle with mozzarella, and half of the spinach mixture, and repeat the layers.
  6. Sprinkle remaining mozzarella, Parmesan, and seasonings on top before baking.
  7. Cover with aluminum foil and bake for 30 minutes, then remove foil and bake for an additional 10 minutes.
  8. Remove from oven and rest for 10 minutes before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 15gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 600mgPotassium: 700mgFiber: 4gSugar: 5gVitamin A: 1500IUVitamin C: 10mgCalcium: 300mgIron: 3mg

Notes

For best results, ensure spinach is well-drained, and roasted butternut squash enhances sweetness. Adjust seasoning according to personal taste.

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