Description
This Butternut Squash and Spinach Lasagna is a creamy, comforting vegetarian dish featuring layers of tender lasagna noodles, savory butternut squash puree, fresh spinach, and a blend of ricotta, mozzarella, and Parmesan cheeses. Perfectly seasoned with garlic, nutmeg, and olive oil, this lasagna is baked until golden and bubbling, making it a delicious and hearty meal for the whole family.
Ingredients
Scale
Lasagna
- 9 lasagna noodles
Squash Sauce
- 2 cups butternut squash puree
- 1 cup heavy cream
- 2 cloves garlic, minced
- ½ teaspoon nutmeg
- Salt and pepper to taste
- 2 tablespoons olive oil
Cheese and Spinach Filling
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Cook Noodles: Boil lasagna noodles according to package instructions until al dente, then drain and set aside.
- Prepare Squash Sauce: In a skillet over medium heat, warm the olive oil and sauté the minced garlic for 1-2 minutes until fragrant. Add butternut squash puree, heavy cream, nutmeg, salt, and pepper. Stir well and let it simmer gently for 5 minutes to meld the flavors.
- Mix Spinach and Ricotta: In a bowl, combine chopped fresh spinach with ricotta cheese. Season with salt and pepper, mixing thoroughly to create a flavorful filling.
- Assemble Lasagna Layers: Spread a thin layer of the squash sauce on the bottom of the greased baking dish. Lay down 3 cooked lasagna noodles. Evenly spread half of the ricotta-spinach mixture over the noodles, then add one-third of the shredded mozzarella and grated Parmesan cheeses. Spoon some squash sauce over the cheeses. Repeat the layering with noodles, ricotta-spinach mixture, cheeses, and squash sauce, finishing with a final layer of noodles topped generously with the remaining cheeses and squash sauce.
- Bake Covered: Cover the dish tightly with aluminum foil and bake in the preheated oven for 25 minutes to allow the flavors to meld and cheese to melt.
- Bake Uncovered: Remove the foil and continue baking for an additional 15 minutes, or until the top is golden brown and bubbly.
- Rest and Serve: Let the lasagna rest for 10 minutes after removing from the oven to set properly before slicing and serving.
Notes
- Use fresh butternut squash puree or canned for convenience.
- For a lighter version, substitute heavy cream with half-and-half or milk.
- Spinach can be sautéed slightly if preferred, but fresh chopped works well to keep texture.
- Letting the lasagna rest after baking helps it hold together when sliced.
- Use gluten-free lasagna noodles to make this dish gluten-free.
