Butternut Squash and Spinach Lasagna is a delightful vegetarian twist on the classic Italian dish. This recipe combines creamy butternut squash purée and savory spinach filling, layered with ricotta, mozzarella, and Parmesan cheeses, all nestled between tender lasagna noodles. The result is a comforting and hearty meal that’s perfect for family dinners or special occasions.
Why You’ll Love This Recipe
- Nutritious and Flavorful: The sweetness of butternut squash pairs beautifully with the earthiness of spinach, creating a balanced and satisfying flavor profile.
- Vegetarian-Friendly: A great option for those looking to enjoy a meatless yet hearty meal.
- Make-Ahead Convenience: This lasagna can be prepared in advance and baked when ready, making it ideal for busy schedules.
- Crowd-Pleaser: Its rich, cheesy layers and wholesome ingredients are sure to impress both vegetarians and meat-eaters alike.
Ingredients
For the Butternut Squash Filling:
- 2 cups puréed butternut squash (approximately half a medium squash)
- 1 cup ricotta cheese
- ½ cup milk (add more if needed for desired consistency)
- ¼ teaspoon salt, plus an additional ⅛ teaspoon
- ¼ teaspoon nutmeg
For the Spinach Filling:
- 8 ounces fresh spinach (yields about 1 cup cooked)
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 2 garlic cloves, minced
- ¼ teaspoon salt
- Freshly ground black pepper to taste
Additional Ingredients:
- 10 ounces lasagna noodles, cooked according to package instructions (for a gluten-free option, use brown rice lasagna noodles)
- 1½ cups shredded mozzarella cheese (or more, if desired)
- ½ cup grated Parmesan cheese
- ¼ teaspoon Italian seasoning
- ¼ teaspoon paprika
- ¼ teaspoon dried basil
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Butternut Squash Filling:
- In a large mixing bowl, combine the butternut squash purée, ricotta cheese, milk, ¼ teaspoon salt, an additional ⅛ teaspoon salt, and nutmeg. Stir until the mixture is smooth and creamy. If it’s too thick, gradually add more milk until you reach the desired consistency.
- Prepare the Spinach Filling:
- In a skillet over medium heat, cook the spinach until wilted and any excess moisture has evaporated. Let it cool slightly, then chop finely.
- In a separate bowl, mix the chopped spinach with ricotta cheese, shredded mozzarella, minced garlic, ¼ teaspoon salt, and freshly ground black pepper. Stir until well combined.
- Assemble the Lasagna:
- Preheat your oven to 375°F (190°C).
- Spread a thin layer of the butternut squash mixture at the bottom of a greased 9×13-inch baking dish.
- Place a layer of cooked lasagna noodles over the squash mixture.
- Spread half of the spinach mixture over the noodles, followed by a sprinkle of shredded mozzarella cheese.
- Add another layer of noodles, then spread the remaining butternut squash mixture on top.
- Continue with the remaining spinach mixture, more mozzarella cheese, and a final layer of noodles.
- Top the Lasagna:
- Sprinkle the top layer with the remaining mozzarella cheese, grated Parmesan cheese, Italian seasoning, paprika, and dried basil.
- Bake:
- Cover the baking dish with aluminum 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 brown.
- Allow the lasagna to rest for about 10 minutes before serving to let it set.
Servings and Timing
- Servings: This recipe yields approximately 5 servings.
- Preparation Time: 25 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour and 10 minutes
Variations
- Gluten-Free Option: Use gluten-free lasagna noodles or substitute with thinly sliced zucchini or eggplant for a low-carb alternative.
- Vegan Adaptation: Replace dairy cheeses with plant-based alternatives and use a non-dairy milk in the butternut squash filling.
- Protein Boost: Add layers of cooked lentils or chickpeas to increase protein content.
- Herb Infusion: Incorporate fresh herbs like basil, oregano, or thyme into the fillings for added flavor.
Storage/Reheating
- Storage: Allow the lasagna to cool completely, then cover tightly and refrigerate for up to 3 days.
- Freezing: Wrap individual portions in plastic wrap and aluminum foil, then freeze for up to 3 months.
- Reheating: For refrigerated lasagna, cover and bake at 350°F (175°C) until heated through, approximately 20-25 minutes. For frozen portions, thaw overnight in the refrigerator before reheating, or bake from frozen, adding extra time as needed.
FAQs
What can I use instead of butternut
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Butternut Squash and Spinach Lasagna
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Butternut Squash and Spinach Lasagna is a delicious, vegetarian twist on the classic Italian dish. Featuring layers of creamy butternut squash, savory spinach, ricotta, mozzarella, and Parmesan cheese, it’s a comforting and flavorful meal perfect for family dinners or special occasions.
Ingredients
For the Butternut Squash Filling:
- 2 cups puréed butternut squash (about half a medium squash)
- 1 cup ricotta cheese
- ½ cup milk (adjust for consistency)
- ¼ teaspoon salt + ⅛ teaspoon extra
- ¼ teaspoon nutmeg
For the Spinach Filling:
- 8 ounces fresh spinach (yields about 1 cup cooked)
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 2 garlic cloves, minced
- ¼ teaspoon salt
- Freshly ground black pepper
Additional Ingredients:
- 10 ounces lasagna noodles, cooked
- 1½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ¼ teaspoon Italian seasoning
- ¼ teaspoon paprika
- ¼ teaspoon dried basil
Instructions
- Prepare Butternut Squash Filling – Mix puréed squash, ricotta, milk, salt, and nutmeg in a bowl until smooth. Adjust consistency with more milk if needed.
- Prepare Spinach Filling – Sauté spinach until wilted, then chop. Mix with ricotta, mozzarella, garlic, salt, and pepper.
- Assemble Lasagna – Preheat oven to 375°F (190°C). In a greased 9×13-inch dish, layer butternut squash, noodles, spinach filling, and cheese. Repeat layers, finishing with cheese on top.
- Bake – Cover with foil and bake for 30 minutes. Remove foil and bake for another 10-15 minutes until golden and bubbly. Let rest for 10 minutes before serving.
Notes
- Make-ahead friendly—store in the fridge or freeze for later.
- Use gluten-free noodles or zucchini slices for a gluten-free version.
- Swap cheese for plant-based alternatives to make it vegan.
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