Description
This rich and comforting Italian-style butternut squash and spinach lasagna is a wholesome, vegetarian twist on the classic. Layers of creamy squash purée, ricotta, spinach, and melty cheese come together in a hearty, satisfying bake perfect for cozy meals.
Ingredients
2 cups mashed butternut squash (from about half a medium squash)
1 cup ricotta cheese
1/2 cup milk (plus more if needed)
1/4 tsp salt (plus 1/8 tsp extra)
1/4 tsp ground nutmeg
8 oz fresh spinach (about 1 cup cooked and drained)
1 cup shredded mozzarella cheese (for spinach layer)
2 garlic cloves, minced
Black pepper to taste
10 oz lasagna noodles, cooked (or gluten-free noodles)
1 1/2 cups shredded mozzarella cheese (for layering)
1/2 cup grated Parmesan cheese
1/4 tsp Italian seasoning
1/4 tsp paprika
1/4 tsp dried basil
Instructions
- Preheat oven to 375°F (190°C) and lightly grease an 11 × 8.5 × 3-inch lasagna dish.
- In a food processor, blend mashed butternut squash, ricotta, milk, 1/4 tsp salt, and nutmeg until smooth, adjusting milk if needed.
- In a bowl, mix cooked, drained spinach with ricotta, 1 cup mozzarella, garlic, 1/8 tsp salt, and black pepper until combined.
- Cook lasagna noodles according to package instructions, then rinse under cold water, drain, and trim to fit the baking dish if necessary.
- Spread one-third of the squash mixture on the bottom of the dish and sprinkle lightly with mozzarella.
- Add a layer of noodles.
- Spread half the spinach mixture and sprinkle with mozzarella.
- Repeat layers: noodles, squash, mozzarella, noodles, spinach, mozzarella, noodles.
- Top with remaining squash mixture.
- Sprinkle with remaining mozzarella, Parmesan, Italian seasoning, paprika, and basil.
- Cover with foil and bake for 30 minutes.
- Uncover and bake another 10 minutes until cheese is golden and bubbly.
- Let rest for 10 minutes before slicing and serving.
Notes
Can substitute spinach with kale or Swiss chard.
Use plant-based cheese and milk for a vegan version.
Add caramelized onions or mushrooms for extra flavor.
Use gluten-free noodles for a gluten-friendly version.
For added spice, mix in a pinch of red pepper flakes.
Lasagna freezes well for up to 2 months.
To reheat, bake covered at 350°F (175°C) for 15–20 minutes or microwave 2–3 minutes.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 600
- Sugar: 6g
- Sodium: 550mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 70mg
