PREP TIME: 30 MINS | COOK TIME: 40 MINS | TOTAL TIME: 1 HR 10 MINS | SERVINGS: 8
This is the perfect veggie main dish with layers of vegetables, lasagna noodles, and three kinds of cheese! Insanely good, even your picky eaters will ask for this tasty Butternut Squash and Spinach Lasagna again and again!
Ingredients
Butternut Squash Filling:
1 c. ricotta cheese
¼ tsp nutmeg
¼ tsp salt plus ⅛ tsp more
2 c. butternut squash puree (about half of squash)
½ c. milk or more, if needed
Spinach Filling:
1 c. mozzarella cheese
1 c. ricotta cheese
2 garlic cloves minced
¼ tsp salt
pepper to taste
8 ounces spinach (1 c. cooked spinach)
Other Ingredients:
¼ tsp Italian seasoning
10 ounces lasagna noodles cooked (for gluten-free, use Tinkyada brown rice lasagna noodles)
½ c. Parmesan cheese on top
1 ½ c. mozzarella cheese or more
¼ tsp Basil
¼ tsp Paprika
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 pre-cooked butternut squash puree, ricotta cheese, milk, salt, and nutmeg in a food processor. If needed, add more milk. Mix well and season with extra salt if needed.
Spinach Filling:
Step 3: Mix the spinach with ricotta cheese, mozzarella, garlic, salt, and pepper until well blended. If needed, season with more salt.
Cooking the lasagna noodles:
Step 4: Following the package directions, cook the lasagna noodles in a very large pot of boiling water until al dente. Rinse in cold water when done, then drain. If needed, trim the noodles using a knife to fit into your baking dish.
To assemble vegetarian lasagna:
Step 5: Lightly grease an 11 inches x 8.5 inches x 3 inches deep casserole dish using olive oil spray. On the bottom of the dish, spread 1/3 butternut squash filling and lightly sprinkle with mozzarella cheese. Lay the lasagna noodles on top without overlapping.
Step 6: Over the noodles, spread half of the spinach and lightly sprinkle with mozzarella cheese. Top with another batch of cooked noodles.
Step 7: On top of the noodles, spread another 1/3 butternut squash mixture. Lightly sprinkle with mozzarella cheese and top with another layer of the lasagna noodles.
Step 8: Over the noodles, spread the rest of the spinach filling and lightly sprinkle with mozzarella cheese. Top the cheese with the last layer of lasagna noodles.
Step 9: Over the final layer of the noodles, spread the rest of the butternut squash filling and sprinkle with grated Parmesan and the rest of the mozzarella cheese. Lastly, sprinkle the Italian seasoning, paprika, basil on top.
Step 10: Using boil, tent the baking dish. Place in the preheated oven and bake for about 30 minutes. Uncover and continue to bake 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:
- 1 c. ricotta cheese
- ¼ tsp nutmeg
- ¼ tsp salt plus ⅛ tsp more
- 2 c. butternut squash puree (about half of squash)
- ½ c. milk or more, if needed
- Spinach Filling:
- 1 c. mozzarella cheese
- 1 c. ricotta cheese
- 2 garlic cloves minced
- ¼ tsp salt
- pepper to taste
- 8 ounces spinach (1 c. cooked spinach)
- Other Ingredients:
- ¼ tsp Italian seasoning
- 10 ounces lasagna noodles cooked (for gluten-free, use Tinkyada brown rice lasagna noodles)
- ½ c. Parmesan cheese on top
- 1 ½ c. mozzarella cheese or more
- ¼ tsp Basil
- ¼ tsp Paprika
Instructions
Step 1: Prepare the oven. Preheat it to 375 degrees F.
Butternut Squash Filling:
Step 2: Combine 2 cups of pre-cooked butternut squash puree, ricotta cheese, milk, salt, and nutmeg in a food processor. If needed, add more milk. Mix well and season with extra salt if needed.
Spinach Filling:
Step 3: Mix the spinach with ricotta cheese, mozzarella, garlic, salt, and pepper until well blended. If needed, season with more salt.
Cooking the lasagna noodles:
Step 4: Following the package directions, cook the lasagna noodles in a very large pot of boiling water until al dente. Rinse in cold water when done, then drain. If needed, trim the noodles using a knife to fit into your baking dish.
To assemble vegetarian lasagna:
Step 5: Lightly grease an 11 inches x 8.5 inches x 3 inches deep casserole dish using olive oil spray. On the bottom of the dish, spread 1/3 butternut squash filling and lightly sprinkle with mozzarella cheese. Lay the lasagna noodles on top without overlapping.
Step 6: Over the noodles, spread half of the spinach and lightly sprinkle with mozzarella cheese. Top with another batch of cooked noodles.
Step 7: On top of the noodles, spread another 1/3 butternut squash mixture. Lightly sprinkle with mozzarella cheese and top with another layer of the lasagna noodles.
Step 8: Over the noodles, spread the rest of the spinach filling and lightly sprinkle with mozzarella cheese. Top the cheese with the last layer of lasagna noodles.
Step 9: Over the final layer of the noodles, spread the rest of the butternut squash filling and sprinkle with grated Parmesan and the rest of the mozzarella cheese. Lastly, sprinkle the Italian seasoning, paprika, basil on top.
Step 10: Using boil, tent the baking dish. Place in the preheated oven and bake for about 30 minutes. Uncover and continue to bake for 10 minutes more.
