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Butternut Squash and Spinach Lasagna Recipe

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4.2 from 51 reviews

This Butternut Squash Lasagna with Spinach is a comforting vegetarian twist on classic lasagna, featuring creamy butternut squash puree, fresh spinach, and a blend of ricotta, mozzarella, and parmesan cheeses layered between tender lasagna sheets. Baked to golden perfection, this hearty dish serves as a flavorful and nutritious meal perfect for cozy family dinners.

  • Total Time: 55 minutes
  • Yield: 8 servings

Ingredients

Butternut Squash Filling

  • 2 cups butternut squash purée
  • ½ cup milk (4.22 fluid oz | 125 ml)
  • 1 cup ricotta cheese (8.8 oz | 250 g)
  • 1 teaspoon minced garlic
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon Italian seasoning

Spinach Filling

  • 2 cups fresh baby spinach (2.29 oz | 65 g)
  • 1 teaspoon minced garlic
  • 1 cup ricotta cheese (8.8 oz | 250 g)
  • 1 cup mozzarella cheese (4.76 oz | 135 g)
  • ½ cup parmesan cheese (plus more to garnish) (1.58 oz | 45 g)

Other Ingredients

  • 1 ½ cups grated mozzarella cheese (7.12 oz | 202 g)
  • 9 lasagna sheets
  • Parsley (to garnish)

Instructions

  1. Preheat Oven and Prepare Dish: Preheat your oven to 375°F (180°C). Grease a 9×13 inch baking dish to prevent sticking and prepare it for layering the lasagna.
  2. Make Butternut Squash Filling: In a medium bowl, combine the butternut squash purée, milk, ricotta cheese, minced garlic, salt, black pepper, ground nutmeg, and Italian seasoning. Mix well until smooth and homogenous. Set this filling aside.
  3. Make Spinach Filling: In a separate bowl, mix together the fresh baby spinach, minced garlic, ricotta cheese, mozzarella cheese, and parmesan cheese. Stir until all ingredients are evenly incorporated and set aside.
  4. Assemble the Lasagna: Spread one-third of the butternut squash filling evenly over the bottom of the prepared baking dish. Arrange 3 lasagna sheets on top of the squash layer. Then spread half of the spinach filling on top of the noodles. Repeat the layers by spreading another ⅓ of the butternut squash filling followed by 3 more lasagna sheets and the remaining half of the spinach filling. Finally, lay the last 3 lasagna sheets and spread the remaining butternut squash filling on top. Finish by sprinkling the 1 ½ cups of grated mozzarella cheese evenly over the surface.
  5. Bake Covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 35 minutes. This allows the lasagna to heat through and the layers to meld together.
  6. Bake Uncovered for Browning: Remove the foil and continue baking uncovered for an additional 10 minutes or until the cheese on top is nicely golden and bubbly.
  7. Rest and Serve: Remove the lasagna from the oven and let it rest for 5 minutes before slicing. This resting time helps the lasagna set for easier serving. Garnish with fresh parsley before serving.
  8. Enjoy: Serve warm, enjoy your creamy, cheesy, and flavorful butternut squash lasagna with spinach!

Notes

  • You can substitute fresh spinach with frozen spinach; just be sure to thaw and drain excess water before mixing.
  • Use oven-ready lasagna sheets to skip boiling and save time.
  • For a richer flavor, consider adding a small amount of grated nutmeg to the spinach filling as well.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
  • To make it gluten-free, swap regular lasagna sheets with gluten-free pasta sheets.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/butternut-squash-and-spinach-lasagna-recipe/