Butternut Squash and Spinach Lasagna

Why You’ll Love This Recipe

  • Vegetarian-Friendly: A satisfying meatless option that doesn’t compromise on flavor.
  • Seasonal Ingredients: Utilizes butternut squash and spinach, which are abundant in fall and winter.
  • Make-Ahead: Prepare in advance and bake when ready, making it convenient for gatherings.
  • Kid-Approved: The creamy texture and mild flavors appeal to younger palates.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Butternut squash puree
  • Fresh spinach
  • Ricotta cheese
  • Parmesan cheese
  • Mozzarella cheese
  • Lasagna noodles
  • Milk
  • Garlic
  • Olive oil
  • Salt and pepper

Directions

  1. Prepare the Butternut Squash Puree: If making from scratch, roast or steam the butternut squash until tender, then blend until smooth.
  2. Cook the Spinach: Sauté fresh spinach in olive oil with minced garlic until wilted. Season with salt and pepper.
  3. Cook the Lasagna Noodles: Boil the noodles until al dente, then rinse with cold water and drain.
  4. Assemble the Lasagna:
    • Spread a layer of butternut squash puree on the bottom of a baking dish.
    • Place a layer of lasagna noodles over the puree.
    • Spread a mixture of ricotta and Parmesan cheeses over the noodles.
    • Add a layer of sautéed spinach.
    • Sprinkle with mozzarella cheese.
    • Repeat the layers, finishing with a layer of noodles topped with butternut squash puree and mozzarella cheese.
  5. Bake: Cover with foil and bake at 375°F (190°C) for 30 minutes. Remove the foil and bake for an additional 10 minutes until the top is golden and bubbly.

Servings and Timing

  • Servings: This recipe yields approximately 8 servings.
  • Preparation Time: 30 minutes
  • Cooking Time: 40 minutes
  • Total Time: 1 hour 10 minutes

Variations

  • Gluten-Free: Use gluten-free lasagna noodles to accommodate dietary needs.
  • Vegan: Substitute dairy cheeses with plant-based alternatives and use a tofu-based ricotta.
  • Add Protein: Incorporate layers of cooked chicken or crumbled sausage for a heartier dish.

Storage/Reheating

  • Storage: Refrigerate leftovers in an airtight container for up to 3 days.
  • Freezing: Wrap individual portions tightly and freeze for up to 2 months.
  • Reheating: Thaw in the refrigerator overnight, then bake at 350°F (175°C) until heated through.

FAQs

What can I serve with butternut squash and spinach lasagna?

A simple green salad with a light vinaigrette or garlic bread complements this lasagna well.

Can I use frozen spinach instead of fresh?

Yes, thaw and drain the spinach thoroughly before sautéing to remove excess moisture.

How do I make butternut squash puree from scratch?

Peel and cube the squash, then roast at 400°F (200°C) until tender. Blend until smooth.

Can I prepare this lasagna ahead of time?

Yes, assemble the lasagna, cover, and refrigerate for up to 24 hours before baking.

Is it possible to make this dish vegan?

Absolutely, by using vegan cheese substitutes and a tofu-based ricotta.

What type of lasagna noodles should I use?

Both regular and no-boil noodles work; adjust the liquid content accordingly for no-boil noodles.

How can I prevent the lasagna from becoming watery?

Ensure spinach is well-drained and butternut squash puree is thick to avoid excess moisture.

Can I add other vegetables to this lasagna?

Yes, mushrooms or zucchini can be sautéed and added for extra flavor and nutrition.

What cheeses work best for this recipe?

A combination of ricotta, Parmesan, and mozzarella provides a creamy and flavorful profile.

How do I reheat leftovers without drying them out?

Cover with foil and bake at 350°F (175°C) until warmed through to retain moisture.

Conclusion

This Butternut Squash and Spinach Lasagna is a versatile and comforting dish that brings together the sweetness of butternut squash and the earthiness of spinach, all layered with creamy cheeses. Whether you’re serving it for a family dinner or a festive occasion, it’s sure to be a crowd-pleaser


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Butternut Squash and Spinach Lasagna


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  • Author: Isabella
  • Total Time: 1 hour 10 minute
  • Yield: 8 servings
  • Diet: Vegetarian

Description

Butternut Squash and Spinach Lasagna is a creamy, flavorful vegetarian dish perfect for fall and winter. Layered with butternut squash puree, fresh spinach, and a blend of cheeses, this lasagna is both comforting and crowd-pleasing, ideal for family dinners or holiday gatherings.

 


Ingredients

  • Butternut squash puree
  • Fresh spinach
  • Ricotta cheese
  • Parmesan cheese
  • Mozzarella cheese
  • Lasagna noodles
  • Milk
  • Garlic
  • Olive oil
  • Salt and pepper

Instructions

  1. Prepare Butternut Squash Puree: Roast or steam butternut squash until tender, then blend until smooth.
  2. Cook Spinach: Sauté spinach in olive oil with minced garlic, seasoning with salt and pepper.
  3. Cook Lasagna Noodles: Boil noodles until al dente, rinse with cold water, and drain.
  4. Assemble Lasagna:
    • Spread butternut squash puree in a baking dish.
    • Layer with lasagna noodles, ricotta-Parmesan mix, spinach, and mozzarella cheese.
    • Repeat layers, finishing with squash puree and mozzarella on top.
  5. Bake: Cover with foil and bake at 375°F (190°C) for 30 minutes. Remove foil and bake for 10 more minutes until golden and bubbly.

Notes

  • Use gluten-free noodles for a gluten-free option.
  • Veganize by substituting plant-based cheeses and using tofu ricotta.
  • Ensure spinach is well-drained and squash puree is thick to avoid watery layers.
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

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