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–+ servings
Italian Butternut Squash and Spinach Lasagna

Delicious Italian Butternut Squash and Spinach Lasagna to Savor

This Italian Butternut Squash and Spinach Lasagna is a comforting vegetarian dish perfect for weeknights.
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Prep Time 30 minutes
Cook Time 40 minutes
Resting Time 15 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Squash Filling
  • 2 cups Mashed Butternut Squash Fresh or canned puree
  • 1 cup Ricotta Cheese Can substitute with cottage cheese
  • ½ cup Milk Substitute with plant-based milk for dairy-free
  • to taste teaspoon Salt
  • pinch teaspoon Ground Nutmeg Omit if sensitive to spices
For the Spinach Filling
  • 2 cups Fresh Spinach Can substitute with frozen, well-drained
  • 1 cup Shredded Mozzarella Cheese Use any melting cheese as substitute
  • 2 cloves Minced Garlic Can use garlic powder if needed
  • to taste teaspoon Salt
For the Lasagna Assembly
  • 9-12 pieces Lasagna Noodles Cooked al dente; can be regular or gluten-free
  • ½ cup Grated Parmesan Cheese Use nutritional yeast for dairy-free option
  • 1 tablespoon Italian Seasoning
  • 1 teaspoon Paprika
  • 1 teaspoon Dried Basil

Equipment

  • Oven
  • food processor
  • Baking Dish
  • large pot
  • Mixing Bowl

Method
 

Preparation Steps
  1. Prepare the Butternut Squash Filling by blending the butternut squash, ricotta cheese, milk, salt, and nutmeg in a food processor until creamy.
  2. Prepare the Spinach Filling by mixing the spinach, ricotta, mozzarella, garlic, salt, and pepper in a large bowl until well combined.
  3. Cook the lasagna noodles in salted boiling water until al dente, following package instructions, then drain and rinse under cold water.
  4. Layer the lasagna starting with butternut squash filling, followed by noodles, spinach filling, and mozzarella; repeat layers and finish with squash and cheese on top.
  5. Bake the lasagna covered with foil at 375°F (190°C) for 30 minutes, then remove foil and bake for an additional 10-15 minutes until cheese is bubbly.
  6. Rest the lasagna for 10-15 minutes before slicing and serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 16gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 600mgPotassium: 450mgFiber: 4gSugar: 6gVitamin A: 1800IUVitamin C: 25mgCalcium: 200mgIron: 2mg

Notes

Use different cheeses or add vegetables like mushrooms for extra flavor. Store leftovers in the fridge for up to 4 days or freeze unbaked for 3 months.

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