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Italian Butternut Squash and Spinach Lasagna

Comforting Italian Butternut Squash and Spinach Lasagna

This Italian Butternut Squash and Spinach Lasagna is a cozy and creamy vegetarian dish perfect for family dinners and meal prep.
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Prep Time 30 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 6 slices
Course: Casserole
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 cups Butternut Squash, mashed Adds creaminess and natural sweetness; substitute with canned plain butternut squash puree if short on time.
  • 2 cups Ricotta Cheese Provides a creamy texture and rich flavor; can be substituted with cottage cheese for lower fat.
  • 1/2 cup Milk Keeps the filling smooth; use plant-based milk for a dairy-free version.
  • 8 oz Fresh Spinach, cooked and drained Nutrient-rich greenery that complements the dish; frozen spinach can be used if well-drained.
  • 2 cloves Garlic, minced Enhances flavor; optional to add roasted garlic for a milder taste.
For the Noodles
  • 10 oz Lasagna Noodles Forms the structure of the dish; gluten-free noodles are available for gluten-sensitive diets.
For the Toppings
  • 2 cups Shredded Mozzarella Cheese Adds gooey cheesiness; can substitute with a vegan cheese blend.
  • 1/2 cup Parmesan Cheese Provides a sharp flavor and attractive topping; nutritional yeast can be used for a dairy-free option.
For Seasoning
  • 1/4 tsp Italian Seasoning Enhances flavors; adjust based on personal taste.
  • 1/4 tsp Paprika
  • 1/4 tsp Dried Basil

Equipment

  • Food Processor
  • large pot
  • 9x13 inch baking dish

Method
 

Preparation
  1. Begin by blending 2 cups of mashed butternut squash with 2 cups of ricotta cheese, ½ cup of milk, and a pinch of nutmeg and salt in a food processor until smooth and creamy.
  2. In a large bowl, combine 8 ounces of well-drained cooked spinach with 2 cups of ricotta, 1 cup of shredded mozzarella, and 2 minced garlic cloves. Season with salt and pepper to taste.
  3. In a large pot, bring salted water to a boil and cook 10 ounces of lasagna noodles according to package instructions until al dente, about 8-10 minutes.
  4. Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with olive oil.
  5. Layer by spreading ⅓ of the butternut squash filling on the bottom, followed by a single layer of noodles, then half of the spinach mixture, a layer of mozzarella, and repeat, finishing with noodles and the remaining butternut squash filling on top.
  6. Cover the assembled lasagna with aluminum foil and bake for 30 minutes, uncover and sprinkle ½ cup of Parmesan cheese and the remaining mozzarella on top, and continue baking for an additional 10 minutes.
  7. Once baked, remove from the oven and allow to rest for at least 10 minutes before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 20gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 40mgSodium: 600mgPotassium: 400mgFiber: 5gSugar: 8gVitamin A: 1000IUVitamin C: 15mgCalcium: 300mgIron: 3mg

Notes

Avoid Sogginess: Ensure that your butternut squash puree isn't too watery. Thoroughly drain spinach well. Cook noodles al dente. Allow resting time after baking. Freeze for later by wrapping unbaked lasagna tightly.

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