This spinach and butternut squash lasagna recipe fits the bill perfectly. It’s warm, rich and hits all those autumn flavor profiles.
Warm, savory, one-pot dishes. Isn’t that what fall is all about? As soon as those cool months hit, I find myself craving hearty meals and I also love using seasonal ingredients.
Pro tip: Since butternut squashes are rather large, you can roast one butternut squash, make my roasted butternut squash soup with crispy bacon and thyme and then use the leftovers for this lasagna recipe.
How to Roast Butternut Squash
Semi-homemade tip:
Other Recipes To Try
Try Zucchini Lasagna, for a healthier twist
Another fun variation on a traditional lasagna is the zucchini lasagna. This version of the lasagna uses zucchini slices instead of noodles for a healthier spin on a classic dish. Find the recipe here.
How do you make butternut squash lasagna from scratch?
Ingredients:
Directions:
- Make sure to use cooked lasagna noodles. Bring a large pot of water to boil, cook the noodles al dente, rinse each noodle with cold water and drain.
- Make the spinach filling by combining the uncooked spinach with 1 cup of ricotta, 1 cup of mozzarella and two garlic cloves, minced. Add salt and pepper, to taste.
- Then make the butternut squash filling by adding the other cup of ricotta cheese, 1/2 cup of milk, the nutmeg and salt and pepper, to taste.
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Now you are ready to assemble the lasagna. Prepare a baking dish and grease it lightly with olive oil spray. Spread 1/3 of butternut squash filling on the bottom of the dish. Sprinkle lightly with mozzarella cheese. Top with cooked lasagna noodles.
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Spread half of spinach filling over the noodles. Top lightly with Mozzarella cheese. Top with cooked noodles. Spread another layer (1/3) of butternut squash mixture, then sprinkle lightly with Mozzarella cheese. Top with cooked noodles.
- Spread the remaining half of spinach filling over the noodles. Top lightly with Mozzarella cheese. Top with the final layer of cooked noodles.
- Spread a generous amount of butternut squash filling (the remaining 1/3) over this final layer of noodles, sprinkle with Parmesan and remaining mozzarella cheese (about 1/2 cup of mozzarella). Generously sprinkle the cheese with paprika, and basil.
- Cover the baking dish with foil and bake for 30 min at 375F. Remove foil and bake additional 10 minutes.
Spinach and Butternut Squash Lasagna
Ingredients
- 2 cups butternut squash puree (about half of a large roasted squash)
- 1 cup
ricotta cheese
- 1/2 cup vegetable stock
- 1/4 tbsp nutmeg
- 1 cup uncooked spinach
- 1 cup mozzarella cheese
- 2 garlic cloves, minced
- Salt & pepper, to taste
- 10 oz lasagna noodles, cooked
- 1 1/2 cup Mozzarella cheese
- 1/2 cup Parmesan cheese
- dash of Paprika
- A handful of Basil leaves
Instructions
- Make sure to use cooked lasagna noodles. Bring a large pot of water to boil, cook the noodles al dente, rinse each noodle with cold water and drain.
- Make the spinach filling by combining the uncooked spinach with 1 cup of ricotta, 1 cup of mozzarella and two garlic cloves, minced. Add salt and pepper, to taste.
- Then make the butternut squash filling by adding the other cup of ricotta cheese, 1/2 cup of milk, the nutmeg and salt and pepper, to taste.
- Now you are ready to assemble the lasagna. Prepare a baking dish and grease it lightly with olive oil spray. Spread 1/3 of butternut squash filling on the bottom of the dish. Sprinkle lightly with mozzarella cheese. Top with cooked lasagna noodles.
- Spread half of spinach filling over the noodles. Top lightly with Mozzarella cheese. Top with cooked noodles. Spread another layer (1/3) of butternut squash mixture, then sprinkle lightly with Mozzarella cheese. Top with cooked noodles.
- Spread the remaining half of spinach filling over the noodles. Top lightly with Mozzarella cheese. Top with the final layer of cooked noodles.
- Spread a generous amount of butternut squash filling (the remaining 1/3) over this final layer of noodles, sprinkle with Parmesan and remaining mozzarella cheese (about 1/2 cup of mozzarella). Generously sprinkle the cheese with paprika, and basil.
- Cover the baking dish with foil and bake for 30 min at 375F. Remove foil and bake additional 10 minutes.
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[…] you’re looking for other butternut squash recipe ideas, how about making a spinach and butternut squash lasagna? Perfect for a cozy fall night. Find the recipe […]
[…] Butternut Squash Soup with Crispy Bacon ( I previously posted the recipe here.) […]