Description
A delicious and comforting Butternut Squash and Spinach Lasagna featuring creamy layers of butternut squash puree, ricotta, spinach, and mozzarella cheeses, seasoned with Italian herbs and baked to golden perfection. This vegetarian lasagna is perfect for cozy dinners and is easy to prepare with wholesome vegetables and cheeses.
Ingredients
Scale
Butternut Squash Filling
- 2 cups butternut squash puree (about half of a squash)
- 1 cup ricotta cheese
- 1/2 cup milk (or more, if needed)
- 1/4 teaspoon salt (plus 1/8 teaspoon more)
- 1/4 teaspoon nutmeg
Spinach Filling
- 8 oz spinach (1 cup cooked spinach)
- 1 cup ricotta cheese
- 1 cup mozzarella cheese
- 2 garlic cloves, minced
- 1/4 teaspoon salt
- Pepper, to taste
Lasagna Assembly
- 10 oz lasagna noodles, cooked (for gluten free, use Tinkyada brown rice lasagna noodles)
- 1 1/2 cups mozzarella cheese (or more), divided
- 1/2 cup Parmesan cheese (for topping)
- 1/4 teaspoon Italian seasoning
- 1/4 teaspoon paprika
- 1/4 teaspoon basil
- Olive oil spray (for greasing baking dish)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the lasagna.
- Prepare Butternut Squash Filling: In a food processor or large bowl, combine 2 cups of cooked butternut squash puree with 1 cup ricotta cheese, 1/2 cup milk (add more if needed to achieve creaminess), 1/4 teaspoon salt, and 1/4 teaspoon nutmeg. Blend or mix thoroughly until smooth. Taste and adjust salt as desired.
- Prepare Spinach Filling: Combine cooked spinach with 1 cup ricotta cheese, 1 cup mozzarella cheese, minced garlic, 1/4 teaspoon salt, and pepper to taste. Mix well and adjust seasoning if necessary.
- Cook Lasagna Noodles: Bring a large pot of water to a boil. Cook lasagna noodles according to package instructions. Once cooked, rinse noodles in cold water and drain well. Trim noodles if needed to fit your baking dish.
- Prepare Baking Dish: Lightly grease an 11 x 8.5 x 3 inch casserole dish with olive oil spray to prevent sticking.
- Assemble Lasagna Layers: Spread one-third of the butternut squash filling evenly on the bottom of the dish. Sprinkle lightly with mozzarella cheese. Place 3 cooked lasagna noodles on top without overlapping. Spread half of the spinach filling over the noodles, then sprinkle mozzarella cheese lightly. Add another layer of noodles.
- Second Butternut Layer: Spread another third of the butternut squash mixture over the noodles and sprinkle lightly with mozzarella cheese. Add another layer of noodles.
- Second Spinach Layer: Spread the remaining half of the spinach filling over the noodles and top lightly with mozzarella cheese. Arrange the final layer of noodles on top.
- Final Layer: Spread the remaining one-third of butternut squash filling over the last layer of noodles. Sprinkle with grated Parmesan cheese and about 1/2 cup of mozzarella cheese. Generously sprinkle Italian seasoning, paprika, and basil over the cheese layer.
- Bake Lasagna: Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake uncovered for an additional 10 minutes to brown the cheese on top.
Notes
- Use Tinkyada brown rice lasagna noodles if you prefer a gluten-free version.
- If you like, add lemon juice and zest to cooked spinach to complement the butternut squash flavor.
- Adjust milk quantity in butternut squash filling to achieve your preferred creaminess.
- Let the lasagna rest for 10 to 15 minutes after baking before serving to set the layers.
- Use fresh grated Parmesan cheese for best flavor.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: butternut squash lasagna, spinach lasagna, vegetarian lasagna, creamy vegetable lasagna, Italian vegetarian recipe
