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
- Prepare Butternut Squash Puree: Roast or steam butternut squash until tender, then blend until smooth.
- Cook Spinach: Sauté spinach in olive oil with minced garlic, seasoning with salt and pepper.
- Cook Lasagna Noodles: Boil noodles until al dente, rinse with cold water, and drain.
- 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.
- 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
