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Italian Butternut Squash and Spinach Lasagna

Italian Butternut Squash and Spinach Lasagna You'll Love

This Italian Butternut Squash and Spinach Lasagna is a comforting, easy-to-prepare vegetarian dish that delights with creamy squash, spinach, and cheeses.
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Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Squash Mixture
  • 2 cups Mashed Butternut Squash Use fresh roasted and pureed squash or canned puree without additives.
  • 1 cup Ricotta Cheese Substitute with cottage cheese for a lower fat option.
  • 1/2 cup Milk Any type, including plant-based options for a dairy-free version.
  • 1 tsp Salt Adjust to taste.
  • 1/4 tsp Ground Nutmeg Substituting with ground cinnamon is an option.
For the Spinach Layer
  • 4 cups Fresh Spinach Frozen spinach can be used but must be thoroughly drained.
  • 1 cup Shredded Mozzarella Cheese Use vegan mozzarella for a dairy-free option.
  • 2 cloves Garlic Cloves Fresh garlic preferred, but garlic powder can substitute.
  • 1 tsp Salt Adjust according to preference.
  • 1 tsp Pepper Adjust according to preference.
For the Lasagna Assembly
  • 9 sheets Lasagna Noodles Cooked al dente; gluten-free noodles if required.
  • 1/2 cup Grated Parmesan Cheese Pecorino Romano works as an alternative.
  • 2 tsp Italian Seasoning Add more or different herbs as desired.
  • 1 tsp Paprika
  • 1 tsp Dried Basil

Equipment

  • mixing bowl
  • 9x13 inch baking dish
  • Large Pot

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, combine the mashed butternut squash with ricotta cheese, milk, salt, and ground nutmeg. Blend until smooth and creamy. Set aside.
  2. In a large bowl, mix the drained cooked spinach with ricotta, half of the shredded mozzarella, minced garlic, salt, and pepper. Combine thoroughly.
  3. Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package instructions until al dente, about 8-10 minutes. Drain and rinse with cold water.
  4. Preheat your oven to 375°F (190°C). In a greased 9x13 inch baking dish, spread a thin layer of the squash mixture. Layer with three noodles, half of the spinach mixture, and some mozzarella. Repeat layers and finish with remaining mozzarella and Parmesan cheese.
  5. Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is golden brown.
  6. Let the lasagna rest for 10 minutes before serving to help the layers set.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 15gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 450mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 1500IUVitamin C: 20mgCalcium: 200mgIron: 2mg

Notes

Ensure the butternut squash puree is smooth and drain spinach well to avoid sogginess. Cook noodles al dente and layer correctly for the best presentation and flavor.

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