Description
This Butternut Squash Spinach Lasagna is a delightful twist on the classic lasagna, featuring creamy butternut squash puree combined with ricotta and seasoned with nutmeg, layered with a flavorful spinach and cheese mixture, and topped with mozzarella and Parmesan cheeses. Baked to golden perfection, this vegetarian dish offers a comforting and nutritious meal perfect for family dinners or special occasions.
Ingredients
Butternut Squash Mixture
- 2 cups butternut squash puree (about half of a squash)
- 1 cup ricotta cheese
- 1/2 cup milk (or more, if needed)
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg
Spinach Mixture
- 8 oz spinach (about 1 cup cooked spinach)
- 2 garlic cloves, minced
- 1 cup ricotta cheese
- 1 cup mozzarella cheese
- 1/4 teaspoon salt
- Pepper, to taste
Other Ingredients
- 10 oz lasagna noodles (cooked; for gluten free, use Tinkyada brown rice lasagna noodles)
- 1 1/2 cups mozzarella cheese (for topping)
- 1/2 cup Parmesan cheese (for topping)
- 1/4 teaspoon Italian seasoning
- 1/4 teaspoon paprika
- 1/4 teaspoon basil
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the lasagna.
- Prepare Butternut Squash Mixture: In a bowl, combine the butternut squash puree with 1 cup ricotta cheese, milk, 1/4 teaspoon salt, and nutmeg. Mix until smooth and creamy, adjusting the milk quantity to achieve a spreadable consistency if necessary.
- Prepare Spinach Mixture: Sauté the minced garlic until fragrant, then add cooked spinach. Let it cool slightly before combining with 1 cup ricotta cheese, 1 cup mozzarella cheese, 1/4 teaspoon salt, and pepper to taste. Stir well to combine all ingredients evenly.
- Cook Lasagna Noodles: Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
- Assemble Lasagna: In a baking dish, start by spreading a thin layer of the butternut squash mixture. Layer cooked noodles on top, followed by the spinach mixture, another layer of noodles, then more butternut squash mixture. Repeat layers as needed, finishing with noodles on top.
- Add Cheese and Seasoning: Sprinkle the top layer generously with mozzarella cheese, Parmesan cheese, Italian seasoning, paprika, and basil.
- Bake: Cover the baking dish with foil and bake in the preheated oven for about 30 minutes. Then remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly.
- Rest and Serve: Allow the lasagna to rest for 10 minutes before slicing and serving to let the layers set.
Notes
- Adjust the milk quantity in the butternut squash mixture to achieve a creamy and spreadable consistency.
- For gluten-free lasagna, use Tinkyada brown rice lasagna noodles or another gluten-free alternative.
- Allowing the lasagna to rest after baking helps the layers set, making it easier to slice and serve.
- Season the spinach mixture to taste with salt and pepper for balanced flavor.
- Covering with foil during baking prevents the top from browning too quickly, while removing it at the end allows the cheese to brown perfectly.
