PREP TIME: 30 MINS | COOK TIME: 40 MINS | TOTAL TIME: 1 HR 10 MINS | SERVINGS: 8
This lasagna is perfect for a meatless dinner with layers of vegetables and three kinds of cheese. Enjoy this healthier version of your favorite lasagna anytime with this easy Butternut Squash and Spinach Lasagna.
Ingredients
Butternut Squash Filling:
1 c. ricotta cheese
2 c. butternut squash puree (about half of squash)
¼ tsp nutmeg
½ c. milk or more, if needed
¼ tsp salt, plus ⅛ tsp more
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:
¼ tsp Paprika
1 ½ c. mozzarella cheese or more
¼ tsp Italian seasoning
¼ tsp Basil
½ c. Parmesan cheese on top
10 ounces lasagna noodles, cooked (for gluten-free, Tinkyada brown rice lasagna noodles)
How to make Butternut Squash and Spinach Lasagna
Step 1: Prepare the oven. Preheat it to 375 degrees F.
Step 2: To make the butternut squash filling, you need pre-cooked butternut squash puree. Place 2 cups butternut squash puree and ricotta cheese in a food processor along with milk, salt, and nutmeg. To make the filling extra creamy, add more milk. Mix well and season with more salt if needed.
Step 3: For the spinach filling, mix the spinach with ricotta cheese, mozzarella, garlic, salt, and pepper until well combined. Season with more salt and pepper if needed.
Step 4: Following the package directions, cook the lasagna noodles in a large pot of boiling water until al dente. When done, rinse the lasagna noodles in cold water. Drain and trim the noodles using a knife to fit on your baking dish.
To assemble vegetarian lasagna:
Step 5: Lightly grease an 11 x 8.5 x 3-inches casserole dish with olive oil spray. On the bottom, spread 1/3 of the butternut squash filling and lightly sprinkle with mozzarella cheese. Top the cheese with the cooked lasagna noodles without overlapping.
Step 6: On top of the noodles, spread half of the spinach filling and lightly sprinkle with mozzarella cheese. Lay the cooked noodles on top.
Step 7: Over the noodles, spread another 1/3 of the butternut squash mixture. Lightly sprinkle with mozzarella cheese and top with another layer of cooked noodles.
Step 8: On top of the noodles, spread the rest of the spinach filling. Lightly sprinkle with mozzarella cheese and lay the final layer of cooked noodles on top.
Step 9: On the final noodle layer, generously spread the rest of the butternut squash filling. Sprinkle over the grated Parmesan, followed by the rest of the mozzarella. Lastly, sprinkle the top with Italian seasoning, paprika, and basil.
Step 10: Place in the preheated oven and bake for about 30 minutes, covered in foil. 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%, Sugars 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
- 2 c. butternut squash puree (about half of squash)
- ¼ tsp nutmeg
- ½ c. milk or more, if needed
- ¼ tsp salt, plus ⅛ tsp more
- 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:
- ¼ tsp Paprika
- 1 ½ c. mozzarella cheese or more
- ¼ tsp Italian seasoning
- ¼ tsp Basil
- ½ c. Parmesan cheese on top
- 10 ounces lasagna noodles, cooked (for gluten-free, Tinkyada brown rice lasagna noodles)
Instructions
Step 1: Prepare the oven. Preheat it to 375 degrees F.
Step 2: To make the butternut squash filling, you need pre-cooked butternut squash puree. Place 2 cups butternut squash puree and ricotta cheese in a food processor along with milk, salt, and nutmeg. To make the filling extra creamy, add more milk. Mix well and season with more salt if needed.
Step 3: For the spinach filling, mix the spinach with ricotta cheese, mozzarella, garlic, salt, and pepper until well combined. Season with more salt and pepper if needed.
Step 4: Following the package directions, cook the lasagna noodles in a large pot of boiling water until al dente. When done, rinse the lasagna noodles in cold water. Drain and trim the noodles using a knife to fit on your baking dish.
To assemble vegetarian lasagna:
Step 5: Lightly grease an 11 x 8.5 x 3-inches casserole dish with olive oil spray. On the bottom, spread 1/3 of the butternut squash filling and lightly sprinkle with mozzarella cheese. Top the cheese with the cooked lasagna noodles without overlapping.
Step 6: On top of the noodles, spread half of the spinach filling and lightly sprinkle with mozzarella cheese. Lay the cooked noodles on top.
Step 7: Over the noodles, spread another 1/3 of the butternut squash mixture. Lightly sprinkle with mozzarella cheese and top with another layer of cooked noodles.
Step 8: On top of the noodles, spread the rest of the spinach filling. Lightly sprinkle with mozzarella cheese and lay the final layer of cooked noodles on top.
Step 9: On the final noodle layer, generously spread the rest of the butternut squash filling. Sprinkle over the grated Parmesan, followed by the rest of the mozzarella. Lastly, sprinkle the top with Italian seasoning, paprika, and basil.
Step 10: Place in the preheated oven and bake for about 30 minutes, covered in foil. Uncover and continue to bake for 10 minutes more.
