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Butternut Squash Spinach Lasagna

Butternut Squash Spinach Lasagna: 10 Irresistible Layers

  • Author: basmer
  • Total Time: 2 hours 10 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian

Description

This vegetarian butternut squash and spinach lasagna is a great dish for a cozy, cold-weather meal. It serves a crowd and leftovers keep well.

Ingredients

Scale
  • 3–4 pound butternut squash, peeled, seeded, and cut into 1-inch cubes (about 8–10 cups)
  • 1 onion, cut into wedges
  • 4 cloves garlic, skin on
  • 3 tablespoons olive oil
  • 1 cup ricotta cheese
  • 1 cup milk, plus more as needed
  • 1/2 teaspoon ground sage
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups ricotta cheese
  • 8 ounces frozen spinach, thawed and pressed to remove excess water, roughly chopped
  • 1/2 cup grated parmesan cheese
  • 1 egg
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 pinch black pepper
  • 15 lasagna noodles
  • 2 cups shredded mozzarella cheese
  • Fresh parmesan, to serve (optional)
  • Fresh sage, to serve (optional)

Instructions

  1. Preheat the oven to 400°F and grab a 9×13-inch baking dish.
  2. Add the cubed butternut squash, onion wedges, and garlic cloves (skin on) to the baking dish and drizzle with olive oil. Toss until well coated and spread evenly. Roast for 35-40 minutes until tender.
  3. Prepare the spinach ricotta mixture. In a large bowl, combine ricotta cheese, thawed spinach, parmesan cheese, egg, nutmeg, salt, and black pepper. Stir until well combined.
  4. Cook the lasagna noodles in a large pot of salted water for 8 minutes or until al dente. Strain and run under cold water. Set aside.
  5. Transfer the roasted butternut squash, onion, and garlic (skins removed) to a food processor. Add ricotta cheese, milk, sage, salt, and black pepper. Blend until smooth. Adjust with more milk if needed.
  6. Begin assembling the lasagna in the baking dish.
  7. Add 1/2 cup of the puréed butternut squash mixture to the bottom of the dish, spreading it evenly. Layer with lasagna noodles.
  8. Top with 1/3 of the puréed butternut squash mixture, 1/2 of the spinach ricotta mixture, and 1/2 cup of shredded mozzarella cheese. Add more lasagna noodles.
  9. Repeat with another 1/3 of the puréed butternut squash mixture, the remaining spinach ricotta mixture, and another 1/2 cup of mozzarella cheese. Add more noodles.
  10. Finish with the remaining puréed butternut squash mixture and remaining mozzarella cheese.
  11. Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes until bubbly and lightly browned.
  12. Optionally, fry fresh sage leaves in olive oil for 3-5 seconds per side until golden. Drain on paper towels.
  13. Let the lasagna cool for 5-10 minutes before slicing. Serve with freshly grated parmesan and fried sage.
  14. Store leftovers in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.

Notes

  • Leftovers keep well in the fridge and freezer.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 40 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 slice
  • Calories: 434
  • Sugar: 6 grams
  • Sodium: 600 mg
  • Fat: 22 grams
  • Saturated Fat: 10 grams
  • Unsaturated Fat: 8 grams
  • Trans Fat: 0 grams
  • Carbohydrates: 38 grams
  • Fiber: 3 grams
  • Protein: 22 grams
  • Cholesterol: 70 mg

Keywords: Butternut Squash Spinach Lasagna

Find it online: https://www.recipesmolly.com/butternut-squash-spinach-lasagna/