Butternut Squash and Spinach Lasagna is a delicious, hearty, and nutritious twist on the traditional lasagna. The creamy butternut squash and spinach fillings, combined with layers of ricotta, mozzarella, and Parmesan, create a balanced and flavorful dish. Perfect for vegetarians or anyone looking for a comforting meal, this lasagna is packed with veggies and cheesy goodness. Whether you’re making it for a family dinner or a holiday gathering, it’s sure to impress.
Ingredients:
For the Butternut Squash Filling:
- 2 cups of puréed butternut squash (roughly half a squash)
- 1 cup ricotta cheese
- ½ cup milk (or more, if needed)
- ¼ teaspoon of salt, with an extra ⅛ teaspoon added
- ¼ teaspoon nutmeg
For the Spinach Filling:
- 8 ounces of spinach (equivalent to 1 cup of cooked spinach)
- 1 cup ricotta cheese
- 1 cup mozzarella cheese
- 2 garlic cloves, minced
- ¼ teaspoon salt
- Pepper to taste
Other Ingredients:
- 10 ounces of cooked lasagna noodles (for a gluten-free option, opt for Tinkyada brown rice lasagna noodles)
- 1 ½ cups mozzarella cheese (or more)
- ½ cup of grated Parmesan cheese for garnish.
- ¼ teaspoon Italian seasoning
- ¼ teaspoon paprika
- ¼ teaspoon dried basil
Instructions:
Step 1: Prepare the Butternut Squash Filling
- In a large bowl, mix the butternut squash puree, ricotta cheese, milk, ¼ teaspoon salt, ⅛ teaspoon additional salt, and nutmeg.
- Stir until smooth and creamy.
- If the mixture appears too thick, incorporate a little extra milk to achieve your preferred texture.
Step 2: Prepare the Spinach Filling
- Cook the spinach in a pan until wilted and any excess moisture is removed.
- Allow it to cool for a moment, then chop it finely.
- In a separate bowl, combine the cooked spinach, ricotta cheese, mozzarella cheese, minced garlic, ¼ teaspoon salt, and pepper to taste. Mix until well combined.
Step 3: Assemble the Lasagna
- Preheat the oven to 375°F (190°C).
- Spread a thin layer of the butternut squash mixture over the bottom of a greased 9×13-inch baking dish.
- Layer cooked lasagna noodles over the butternut squash mixture.
- Spread half of the spinach mixture over the noodles, followed by a layer of mozzarella cheese.
- Add another layer of lasagna noodles, then spread the remaining butternut squash mixture over them.
- Continue layering with the remaining spinach mixture, more mozzarella cheese, and another layer of lasagna noodles.
Step 4: Top the Lasagna
- Sprinkle the top of the lasagna with the remaining mozzarella cheese, Parmesan cheese, Italian seasoning, paprika, and dried basil.
Step 5: Bake the Lasagna
- Cover the lasagna with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden on top.
- Allow the lasagna to sit for 10 minutes before cutting and serving.
Conclusion:
This Butternut Squash and Spinach Lasagna is a perfect combination of rich, cheesy layers and hearty vegetables. The creamy butternut squash puree complements the savory spinach filling, creating a flavorful and satisfying meal. Ideal for vegetarians or anyone looking for a comforting, healthy dinner, this lasagna is sure to become a family favorite.
Butternut Squash and Spinach Lasagna
A delicious vegetarian lasagna made with layers ofcreamy butternut squash, savory spinach, ricotta, and mozzarella cheese. Thiscomforting dish is perfect for any occasion and packed with flavor.
Ingredients
For the Butternut Squash Filling:
- 2 cups of puréed butternut squash roughly half a squash
- 1 cup ricotta cheese
- ½ cup milk or more, if needed
- ¼ teaspoon of salt with an extra ⅛ teaspoon added
- ¼ teaspoon nutmeg
For the Spinach Filling:
- 8 ounces of spinach equivalent to 1 cup of cooked spinach
- 1 cup ricotta cheese
- 1 cup mozzarella cheese
- 2 garlic cloves minced
- ¼ teaspoon salt
- Pepper to taste
Other Ingredients:
- 10 ounces of cooked lasagna noodles for a gluten-free option, opt for Tinkyada brown rice lasagna noodles
- 1 ½ cups mozzarella cheese or more
- ½ cup of grated Parmesan cheese for garnish.
- ¼ teaspoon Italian seasoning
- ¼ teaspoon paprika
- ¼ teaspoon dried basil
Instructions
Step 1: Prepare the Butternut Squash Filling
- In a large bowl, mix the butternut squash puree, ricotta cheese, milk, ¼ teaspoon salt, ⅛ teaspoon additional salt, and nutmeg.
- Stir until smooth and creamy.
- If the mixture appears too thick, incorporate a little extra milk to achieve your preferred texture.
Step 2: Prepare the Spinach Filling
- Cook the spinach in a pan until wilted and any excess moisture is removed.
- Allow it to cool for a moment, then chop it finely.
- In a separate bowl, combine the cooked spinach, ricotta cheese, mozzarella cheese, minced garlic, ¼ teaspoon salt, and pepper to taste. Mix until well combined.
Step 3: Assemble the Lasagna
- Preheat the oven to 375°F (190°C).
- Spread a thin layer of the butternut squash mixture over the bottom of a greased 9×13-inch baking dish.
- Layer cooked lasagna noodles over the butternut squash mixture.
- Spread half of the spinach mixture over the noodles, followed by a layer of mozzarella cheese.
- Add another layer of lasagna noodles, then spread the remaining butternut squash mixture over them.
- Continue layering with the remaining spinach mixture, more mozzarella cheese, and another layer of lasagna noodles.
Step 4: Top the Lasagna
- Sprinkle the top of the lasagna with the remaining mozzarella cheese, Parmesan cheese, Italian seasoning, paprika, and dried basil.
Step 5: Bake the Lasagna
- Cover the lasagna with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden on top.
- Allow the lasagna to sit for 10 minutes before cutting and serving.