Description
A comforting, vegetarian lasagna made with creamy butternut squash puree and a delicious spinach, garlic, and ricotta cheese filling, all topped with melted mozzarella and parmesan cheese. A hearty, flavorful dish perfect for any occasion.
Ingredients
Units
Scale
For the Butternut Squash Filling:
- 2 cups butternut squash, pureed (about 1 full squash)
- 1 cup ricotta cheese
- 1/2 cup milk
- 1/4 teaspoon salt and freshly ground pepper
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ground cinnamon
For the Spinach Filling:
- 1/2 cup organic onion, diced
- 3 cloves organic garlic, minced
- 8 oz organic baby spinach, chopped
- 1 cup organic ricotta cheese
- 1 cup organic mozzarella cheese, shredded or cut into small cubes
- 1/4 teaspoon salt and freshly ground pepper
Other Ingredients:
- 12 lasagna noodles
- 2 cups organic mozzarella cheese, shredded or cubed
- 1/2 cup parmesan cheese, freshly grated
- Olive oil (for roasting and sautéing)
Instructions
- Butternut Squash Filling:
- Preheat the oven to 375°F.
- Peel and cube the butternut squash. Place it on a baking sheet, drizzle with olive oil, salt, and pepper. Bake for 25-30 minutes or until fork-tender.
- Puree the roasted squash with ricotta cheese, milk, salt, nutmeg, and cinnamon in a food processor until smooth. Taste and adjust seasoning as needed.
- Spinach Filling:
- Sauté the diced onion in olive oil over low/medium heat for 3 minutes or until softened. Add garlic and cook for another minute.
- Add chopped spinach and cook until wilted. Transfer the mixture to a bowl and stir in ricotta cheese, mozzarella cheese, salt, and pepper.
- Lasagna Noodles:
- Cook lasagna noodles according to package instructions but undercook by 2 minutes. Drain and rinse with cool water.
- Assembling the Lasagna:
- Spray the bottom of a 9×13 baking dish with cooking spray or olive oil. Spread a thin layer of butternut squash puree to coat the bottom.
- Layer 3 noodles, spoon over butternut squash puree, followed by the spinach mixture. Repeat the layering three more times, finishing with mozzarella and parmesan cheese on top.
- Cover the dish with foil and bake for 30 minutes. Remove the foil and broil for a few minutes to achieve a golden brown top.
Notes
- You can prepare the butternut squash and spinach fillings ahead of time for a quicker assembly process.
- Feel free to add a drizzle of olive oil or extra seasoning between layers if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 8g
- Sodium: 420mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 16
- Cholesterol: 35mg