How to Make Creamy Butternut Squash and Spinach Lasagna

Simple Summary

This comforting Butternut Squash and Spinach Lasagna combines the sweetness of roasted squash with the earthy flavors of spinach and creamy ricotta, all layered between tender pasta sheets for a delicious vegetarian main dish.

Recipe Details

• Prep Time: 45 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 2 hours 5 minutes
• Servings: 8
• Difficulty: Intermediate

Ingredients

• 1 large butternut squash (about 3 lbs), peeled, seeded, and cut into 1-inch cubes
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 lb lasagna noodles
• 16 oz fresh spinach
• 2 cloves garlic, minced
• 15 oz ricotta cheese
• 2 eggs
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon ground nutmeg
• 2 cups shredded mozzarella cheese
• 1/4 cup fresh sage leaves, chopped

Instructions

1. Preheat the oven to 425°F (220°C).

2. Toss the butternut squash cubes with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, until tender and lightly caramelized.

3. While the squash is roasting, bring a large pot of salted water to a boil. Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.

4. In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Add the spinach and cook until wilted, about 3-4 minutes. Remove from heat and set aside.

5. In a medium bowl, mix together the ricotta cheese, eggs, Parmesan cheese, nutmeg, salt, and pepper.

6. Reduce the oven temperature to 375°F (190°C).

7. Mash the roasted butternut squash in a bowl, leaving some chunks for texture.

8. Grease a 9x13 inch baking dish. Begin layering the lasagna:

   • Spread a thin layer of the mashed butternut squash on the bottom of the dish
   • Add a layer of lasagna noodles
   • Spread 1/3 of the ricotta mixture
   • Add 1/3 of the remaining butternut squash
   • Sprinkle 1/3 of the spinach
   • Add 1/3 of the mozzarella cheese Repeat these layers twice more, ending with mozzarella on top.

9. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 25 minutes, until the cheese is golden and bubbly.

10. Let the lasagna rest for 10-15 minutes before serving. Garnish with chopped fresh sage leaves.

Chef's Notes

• For a time-saving shortcut, you can use pre-cut butternut squash from the grocery store.
• To make this recipe gluten-free, use gluten-free lasagna noodles.
• For added protein, you can include a layer of cooked and crumbled plant-based sausage or ground turkey.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
• For a vegan version, substitute the ricotta with cashew cream, use vegan mozzarella, and replace the eggs with a flax egg mixture.

Nutritional Info

Per serving (approximate):

• Calories: 420
• Protein: 22g
• Carbohydrates: 50g
• Fat: 18g
• Fiber: 6g
• Vitamin A: 200% DV
• Vitamin C: 30% DV
• Calcium: 35% DV
• Iron: 15% DV

This lasagna is rich in vitamins A and C from the butternut squash and spinach, providing antioxidants and immune support. It's also a good source of calcium and protein from the cheese.

Serving Suggestions

• Serve with a crisp arugula salad dressed with lemon vinaigrette to balance the richness of the lasagna.
• Pair with a glass of chilled Pinot Grigio or a light-bodied red wine like Chianti.
• For a complete meal, offer some garlic bread on the side to soak up any extra sauce.
• This lasagna is perfect for autumn dinner parties or as a comforting weekend family meal.
• Garnish each plate with a sprinkle of toasted pumpkin seeds for added crunch and presentation.