PREP TIME: 30 MINS | COOK TIME: 40 MINS | TOTAL TIME: 1 HR 10 MINS | SERVINGS: 8
Enjoy this vegetarian lasagna in place of your usual lasagna and witness how this will wow everyone around the table, even your picky eaters! Tastes amazing and is a healthier version that I am pretty sure all will love.
Ingredients
Butternut Squash Filling:
¼ tsp nutmeg
1 c. ricotta cheese
2 c. butternut squash puree (about half of squash)
¼ tsp salt plus ⅛ tsp more
½ c. milk or more, if needed
Spinach Filling:
2 garlic cloves minced
8 ounces spinach (1 c. cooked spinach)
1 c. mozzarella cheese
1 c. ricotta cheese
pepper to taste
¼ tsp salt
Other Ingredients:
½ c. Parmesan cheese on top
¼ tsp Paprika
¼ tsp Italian seasoning
10 ounces lasagna noodles cooked (for gluten-free, use Tinkyada brown rice lasagna noodles)
¼ tsp Basil
1 ½ c. mozzarella cheese or more
How to make Butternut Squash and Spinach Lasagna
Step 1: Prepare the oven. Preheat it to 375 degrees F.
Butternut Squash Filling:
Step 2: Combine 2 cups of butternut squash puree in a food processor along with the Ricotta cheese, milk, salt, and nutmeg. If needed, add more milk. Blend well and adjust the salt according to taste.
Spinach Filling:
Step 3: Mix the spinach with ricotta cheese, mozzarella, garlic, salt, and pepper until well combined. If needed, season with more salt and pepper.
Cooking lasagna noodles:
Step 4: Following the package directions, cook the lasagna noodles in a very large pot of boiling water until al dente. Rinse the noodles in cold water when done, then drain. If needed, trim the noodles to fit the baking dish using a knife.
To assemble vegetarian lasagna:
Step 5: Lightly grease with oil spray an 11 x 8.5-inches with 3-inches deep pan. On the bottom of the dish, spread 1/3 butternut squash filling and lightly sprinkle with mozzarella cheese. Then, lay the cooked lasagna noodles on top without overlapping.
Step 6: Over the noodles, spread half of the spinach filling and lightly top with mozzarella cheese. Top with another layer of cooked noodles.
Step 7: Spread another 1/3 of butternut squash mixture on top of the noodles, then sprinkle with mozzarella cheese.
Step 8: Next, top the mozzarella cheese with the cooked noodles. Spread the rest of the spinach filling on top and lightly sprinkle with mozzarella cheese. Add another layer of cooked noodles on top.
Step 9: Over the final layer of noodles, spread a generous amount of butter squash filling and sprinkle with grated Parmesan and the rest of the mozzarella cheese. Lastly, sprinkle with Italian seasoning, paprika, basil.
Step 10: Using foil, tent the baking dish and bake in the preheated oven for about 30 minutes. Uncover and continue to cook for 10 minutes more.
Nutrition Facts:
Amount per Serving: Calories 401, Fat 18g 28%, Saturated Fat 11g 69%, Cholesterol 64mg 21%, Sodium 549mg 24%, Potassium 477mg 14%, Carbohydrates 35g 12%, Fiber 2g 8%, Sugar 3g 3%, Protein 23g 46%, Vitamin A 6995IU 140%, Vitamin C 15.5mg 19%, Calcium 449mg 45%, Iron 1.9mg 11%
Ingredients
- Butternut Squash Filling:
- ¼ tsp nutmeg
- 1 c. ricotta cheese
- 2 c. butternut squash puree (about half of squash)
- ¼ tsp salt plus ⅛ tsp more
- ½ c. milk or more, if needed
- Spinach Filling:
- 2 garlic cloves minced
- 8 ounces spinach (1 c. cooked spinach)
- 1 c. mozzarella cheese
- 1 c. ricotta cheese
- pepper to taste
- ¼ tsp salt
- Other Ingredients:
- ½ c. Parmesan cheese on top
- ¼ tsp Paprika
- ¼ tsp Italian seasoning
- 10 ounces lasagna noodles cooked (for gluten-free, use Tinkyada brown rice lasagna noodles)
- ¼ tsp Basil
- 1 ½ c. mozzarella cheese or more
Instructions
Step 1: Prepare the oven. Preheat it to 375 degrees F.
Butternut Squash Filling:
Step 2: Combine 2 cups of butternut squash puree in a food processor along with the Ricotta cheese, milk, salt, and nutmeg. If needed, add more milk. Blend well and adjust the salt according to taste.
Spinach Filling:
Step 3: Mix the spinach with ricotta cheese, mozzarella, garlic, salt, and pepper until well combined. If needed, season with more salt and pepper.
Cooking lasagna noodles:
Step 4: Following the package directions, cook the lasagna noodles in a very large pot of boiling water until al dente. Rinse the noodles in cold water when done, then drain. If needed, trim the noodles to fit the baking dish using a knife.
To assemble vegetarian lasagna:
Step 5: Lightly grease with oil spray an 11 x 8.5-inches with 3-inches deep pan. On the bottom of the dish, spread 1/3 butternut squash filling and lightly sprinkle with mozzarella cheese. Then, lay the cooked lasagna noodles on top without overlapping.
Step 6: Over the noodles, spread half of the spinach filling and lightly top with mozzarella cheese. Top with another layer of cooked noodles.
Step 7: Spread another 1/3 of butternut squash mixture on top of the noodles, then sprinkle with mozzarella cheese.
Step 8: Next, top the mozzarella cheese with the cooked noodles. Spread the rest of the spinach filling on top and lightly sprinkle with mozzarella cheese. Add another layer of cooked noodles on top.
Step 9: Over the final layer of noodles, spread a generous amount of butter squash filling and sprinkle with grated Parmesan and the rest of the mozzarella cheese. Lastly, sprinkle with Italian seasoning, paprika, basil.
Step 10: Using foil, tent the baking dish and bake in the preheated oven for about 30 minutes. Uncover and continue to cook for 10 minutes more.
