Description
Comfort meets elegance in this butternut squash & spinach lasagna, where layers of creamy ricotta, roasted squash, and tender spinach create a symphony of seasonal flavors. Hearty and nutritious, this Italian-inspired dish promises to warm souls and delight taste buds with its rich, satisfying embrace.
Ingredients
Scale
Main Ingredients:
- 4 cups butternut squash, cubed
- 4 cups fresh spinach, chopped
- 12 lasagna noodles (cooked al dente or no-boil)
Cheese Ingredients:
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- Extra mozzarella and Parmesan for topping
Additional Ingredients:
- 1 cup vegetable broth
- 1/2 cup milk (dairy or plant-based)
- 2 cloves garlic, minced
- 1 egg
- 1 tablespoon olive oil for sauteing
- 1/4 teaspoon ground nutmeg
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Transform butternut squash into a velvety sauce by steaming or roasting until tender, then puree with vegetable broth, milk, minced garlic, nutmeg, salt, and pepper until silky smooth.
- Quickly sauté fresh spinach in olive oil over medium heat until just wilted and vibrant green, then remove from pan and set aside to cool slightly.
- Create a rich cheese blend by combining creamy ricotta, shredded mozzarella, grated Parmesan, beaten egg, and aromatic Italian seasoning in a mixing bowl.
- Grease a large baking dish and begin layering: spread a thin base of butternut squash sauce, arrange lasagna noodles to cover completely, dollop cheese mixture evenly, and scatter wilted spinach across the layer.
- Repeat layering process, ensuring each component is distributed uniformly throughout the lasagna, finishing with a final layer of squash sauce and a generous sprinkle of additional cheese on top.
- Cover the assembled lasagna with aluminum foil and bake at 375°F (190°C) for 25 minutes to allow flavors to meld and noodles to soften.
- Remove foil and continue baking for an additional 15 minutes until the surface turns golden and slightly crispy around the edges.
- Allow lasagna to rest for 10 minutes after removing from oven, which helps set the layers and makes serving easier.
Notes
- Roast butternut squash instead of steaming for deeper, caramelized flavor that adds rich sweetness to the sauce.
- Use fresh spinach leaves for better texture and more vibrant green color compared to frozen spinach.
- Experiment with alternative cheeses like goat cheese or vegan ricotta to accommodate different dietary preferences.
- Allow lasagna to rest longer than 10 minutes to help layers set and make slicing cleaner and more precise.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 450
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 70 mg