Description
A comforting and creamy vegetarian lasagna featuring layers of butternut squash puree, fresh spinach, and a blend of cheeses, seasoned with Italian herbs and baked to golden perfection. Perfect for a hearty main course that combines seasonal flavors with traditional Italian favorites.
Ingredients
Scale
Butternut Squash Filling:
- 2 cups butternut squash puree (about half of squash)
- 1 cup ricotta cheese
- ½ cup milk, more if needed
- ¼ teaspoon salt plus ⅛ teaspoon more
- ¼ teaspoon nutmeg
Spinach Filling:
- 8 oz spinach (1 cup cooked spinach)
- 1 cup ricotta cheese
- 1 cup mozzarella cheese
- 2 garlic cloves, minced
- ¼ teaspoon salt
- Pepper to taste
Other Ingredients:
- 10 oz lasagna noodles, cooked (for gluten free, use Tinkyada brown rice lasagna noodles)
- 1 ½ cups mozzarella cheese, divided
- ½ cup Parmesan cheese, grated
- ¼ teaspoon Italian seasoning
- ¼ teaspoon paprika
- ¼ teaspoon basil
- Olive oil spray, for greasing
Instructions
- Preheat Oven: Preheat the oven to 375 degrees Fahrenheit to prepare for baking the lasagna.
- Prepare Butternut Squash Filling: In a food processor, blend 2 cups of butternut squash puree with ricotta cheese, ½ cup milk, ¼ teaspoon salt, and ¼ teaspoon nutmeg until creamy. Add more milk if necessary to achieve a smooth consistency. Taste and adjust salt accordingly.
- Prepare Spinach Filling: Combine cooked spinach, ricotta cheese, mozzarella cheese, minced garlic, ¼ teaspoon salt, and pepper to taste in a bowl. Mix well and adjust seasoning if needed.
- Cook Lasagna Noodles: Bring a large pot of water to a boil and cook the lasagna noodles according to the package directions. Drain, rinse with cold water, and trim noodles to fit the baking dish if necessary.
- Assemble the Lasagna: Lightly grease an 11x8.5x3 inch baking dish with olive oil spray. Spread one-third of the butternut squash filling evenly on the bottom. Sprinkle lightly with mozzarella cheese. Lay down 3 cooked noodles without overlapping. Spread half of the spinach filling over the noodles and top lightly with mozzarella cheese. Add another layer of noodles. Spread another one-third of the butternut squash filling, sprinkle mozzarella, and add noodles on top. Spread the remaining half of the spinach filling and mozzarella cheese. Add the final layer of noodles and spread the remaining one-third butternut squash mixture on top. Sprinkle with Parmesan cheese, remaining mozzarella (about ½ cup), Italian seasoning, paprika, and basil.
- Bake the Lasagna: Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
Notes
- For a gluten-free option, use brown rice gluten-free lasagna noodles and follow the recipe as-is.
- If using no-boil lasagna noodles, add about ½ cup of milk, water, or vegetable stock to the butternut squash puree to ensure moisture, and bake the lasagna for an additional 10 minutes.
- To make this recipe vegan, substitute vegan Parmesan and mozzarella cheeses, and prepare vegan ricotta using tofu and lemon juice.
- Ensure the butternut squash puree is smooth for a creamier texture in the filling.
- Adjust seasoning to taste in both the squash and spinach fillings before assembling.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 45 mg
