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.
