Description
This comforting Butternut Squash and Spinach Lasagna combines creamy butternut squash puree with fresh spinach and a blend of ricotta, mozzarella, and Parmesan cheeses. Layered between tender lasagna noodles and baked to golden perfection, this vegetarian dish offers a rich and satisfying meal perfect for any occasion.
Ingredients
Scale
Lasagna Components
- 9 lasagna noodles
- 2 cups butternut squash puree
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Sauce Ingredients
- 1 cup heavy cream
- 2 cloves garlic, minced
- ½ teaspoon nutmeg
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking and prepare for layering.
- Cook Lasagna Noodles: Boil the lasagna noodles according to package instructions until al dente. Drain well and set aside to cool slightly.
- Make Squash Sauce: Heat olive oil in a skillet over medium heat. Sauté the minced garlic for 1-2 minutes until fragrant. Add the butternut squash puree, heavy cream, nutmeg, salt, and pepper. Simmer the mixture for about 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Prepare Ricotta-Spinach Mixture: In a bowl, combine ricotta cheese, chopped fresh spinach, and season with salt and pepper. Mix well until evenly incorporated.
- Layer Lasagna: Spread a thin layer of the squash sauce on the bottom of the prepared baking dish. Place 3 lasagna noodles over the sauce to form the first layer.
- Add Cheese and Sauce Layers: Spread half of the ricotta-spinach mixture over the noodles, then add about one-third of the shredded mozzarella and grated Parmesan cheese. Spoon more squash sauce over the cheese layer. Repeat the layering process with remaining noodles, ricotta mixture, cheese, and squash sauce, finishing with a top layer of cheeses.
- Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes to cook through and blend the flavors.
- Bake Uncovered: Remove the foil and continue baking for an additional 15 minutes, or until the top is golden brown and the lasagna is bubbling around the edges.
- Rest Before Serving: Remove the lasagna from the oven and let it rest for 10 minutes before slicing and serving. This helps the layers set and makes it easier to serve.
Notes
- Use fresh or frozen butternut squash but puree it smooth for best texture.
- Feel free to substitute heavy cream with half-and-half for a lighter sauce.
- Spinach can be sautéed briefly if you prefer it softer before mixing with ricotta.
- Lasagna noodles can be replaced with no-boil noodles for convenience.
- Letting the lasagna rest after baking improves slicing and presentation.
