Description
This delightful vegetarian recipe offers a contemporary twist on a traditional favorite, combining the sweet richness of butternut squash with the earthy notes of fresh spinach.
Ingredients
Scale
- 9 lasagna noodles (cooked according to package instructions)
- 3 cups butternut squash puree (homemade or store-bought)
- 2 cups fresh spinach (washed and chopped)
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 large egg
- 1/2 cup milk (whole or dairy-free alternatives)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp dried sage
- 1/2 tsp garlic powder
Instructions
- Begin by taking a medium bowl and adding the butternut squash puree. Mix in the milk, dried sage, and garlic powder thoroughly until the mixture is silky smooth. Set this bowl aside while you move on to preparing the next component.
- In a separate mixing bowl, combine ricotta cheese with a large egg, salt, and black pepper. Add half of the grated Parmesan cheese to this mixture and stir until everything is well blended.
- Fill a large pot with water and add a generous amount of salt before bringing it to a boil. Once boiling, add the lasagna noodles and cook according to the package directions. Once cooked, drain and lay the noodles flat on a sheet pan or clean kitchen towel to cool slightly.
- Start by spreading a thin layer of the butternut squash mixture on the bottom of a lightly greased 9×13-inch baking dish. Lay 3 cooked lasagna noodles over this base. Follow with half of the ricotta filling, then a generous cup of chopped spinach, and one-third of the mozzarella cheese. Repeat these layers with the remaining ingredients.
- Finish off your lasagna with the last of the butternut squash mixture spread over the top. Sprinkle the remaining mozzarella and Parmesan cheese over this layer.
- Cover the baking dish with aluminum foil, and place it in the preheated oven for about 30 minutes. Once this time has passed, carefully remove the foil and let it bake for an additional 15 minutes. Once out of the oven, let the lasagna rest for about 10 minutes before slicing.
Notes
Using homemade butternut squash puree can elevate your dish, but if in a hurry, feel free to utilize canned options. This lasagna freezes well—just ensure to wrap it tightly.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner
Nutrition
- Calories: 400 per serving
- Sodium: 600 mg
- Protein: 20 g