Description
This Butternut Squash and Spinach Lasagna is a creamy, comforting vegetarian dish perfect for a wholesome family meal. Layers of tender lasagna noodles are smothered with a rich butternut squash sauce, fresh spinach mixed with ricotta cheese, and a blend of mozzarella and Parmesan cheeses, baked to golden, bubbly perfection.
Ingredients
Scale
Lasagna Base
- 9 lasagna noodles
Squash Sauce
- 2 cups butternut squash puree
- 1 cup heavy cream
- 2 cloves garlic, minced
- ½ teaspoon nutmeg
- 2 tablespoons olive oil
- Salt and pepper to taste
Cheese and Spinach Mixture
- 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 and Prepare Dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Cook Noodles: Boil the lasagna noodles according to the package instructions until al dente. Drain 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 gently for 5 minutes to blend the flavors and thicken the sauce slightly.
- Prepare Cheese and Spinach Mixture: In a bowl, combine ricotta cheese, chopped fresh spinach, salt, and pepper. Mix well to evenly distribute the flavors.
- Assemble Lasagna Layers: Spread a thin layer of the butternut squash sauce on the bottom of the prepared baking dish. Lay down 3 cooked lasagna noodles over the sauce.
- Layer Fillings: Spread half of the ricotta-spinach mixture evenly over the noodles, followed by one-third of the shredded mozzarella and Parmesan cheeses. Spoon more squash sauce on top. Repeat the layering starting with noodles, then the remaining ricotta-spinach mixture, another third of the cheeses, and squash sauce. Finish with a final layer of noodles and the remaining cheeses on top.
- Bake Lasagna: Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake uncovered for an additional 15 minutes, or until the cheese is melted, golden, and bubbly.
- Rest and Serve: Let the lasagna rest for 10 minutes before slicing and serving. This allows the layers to set for easier cutting and enhanced flavor melding.
Notes
- Use fresh butternut squash puree for the best flavor, or substitute canned if necessary.
- If preferred, fresh mozzarella can be used instead of shredded mozzarella for a creamier texture.
- To make this dish lower in fat, substitute the heavy cream with whole milk and use part-skim ricotta and mozzarella cheeses.
- For added depth, consider roasting the butternut squash yourself before pureeing.
- The lasagna can be assembled a day ahead, covered and refrigerated, then baked before serving.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
