Roasted Butternut Squash Lasagna with Spinach
Butternut Squash Lasagna with Spinach is an amazing fall casserole combining lasagna noodles with a creamy butternut squash sauce and a cheesy spinach layer. This meatless lasagna has plenty of protein to fill you up and so much taste!
Servings 9 servings
Calories 433kcal
Ingredients
NOTE: This recipe requires a square pan (9x9 inch pan)
For the butternut squash sauce:
- 7-8 cups cubed butternut squash - from one large squash
- 2 Tablespoon olive oil
- 1 cup ricotta cheese
- 3/4-1 cup milk - or more if needed to thin sauce
- kosher salt and freshly ground black pepper - to taste
- 1 teaspoon nutmeg
For the spinach and cheese layer:
- 1 Tablespoon olive oil
- 4 cups spinach leaves - packed
- 2 cloves garlic - minced
- kosher salt and freshly ground pepper - to taste
- 1 large egg - beaten
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded parmesan cheese
Other ingredients:
- 9 lasagna noodles - cooked to al dente
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded parmesan cheese
Instructions
For the butternut squash sauce:
- Preheat oven to 425 degrees. Prepare a large baking sheet with parchment paper.
- Peel the butternut squash with a potato peeler. Then chop the squash in bite sized chunks, removing the seeds. Place the squash on the baking sheet, and drizzle with olive oil, salt, and pepper. Bake for 30 minutes, or until cooked through (fork tender). Remove from oven and cool slightly.7-8 cups cubed butternut squash, 2 Tablespoon olive oil, kosher salt and freshly ground black pepper
- Spoon the cooked squash into a blender or food processor. Add in the milk and pulse until smooth. Add additional milk if needed to thin the sauce more. Place in bowl and add in the ricotta cheese, nutmeg, and additional salt and pepper as needed.3/4-1 cup milk, 1 cup ricotta cheese, 1 teaspoon nutmeg
For the spinach and cheese layer:
- While the squash is baking, prepare spinach and cheese layer. Over medium heat, saute spinach and garlic in some olive oil until spinach is wilted, approximately 3-4 minutes. Add salt and pepper to taste. (Reserve a little bit of wilted spinach for the top of the lasagna, if desired.)1 Tablespoon olive oil, 4 cups spinach leaves, 2 cloves garlic, kosher salt and freshly ground pepper
- Combine the cooked spinach, ricotta cheese, mozzarella cheese, parmesan cheese, and the egg. Mix well.1 cup ricotta cheese, 1 cup shredded mozzarella cheese, 1/2 cup shredded parmesan cheese, 1 large egg
The remaining process:
- Cook the lasagna noodles in a large stock pan with well salted water. When noodles are cooked to al dente, remove from the stove, and strain. Let the noodles dry and cool.9 lasagna noodles
- To assemble, spoon some of the squash sauce on the bottom of a 9x9 dish. Lay lasagna noodles on top (cutting off a couple of inches if needed to fit), followed by 1/3 of the spinach and cheese mixture, followed by 1/3 of the butternut squash puree. Repeat until all ingredients are used - three layers. Then top with the remaining mozzarella cheese and parmesan cheese. Add some reserved wilted spinach, if desired.1 cup shredded mozzarella cheese, 1/2 cup shredded parmesan cheese
- Bake for approximately 30 minutes on 350 degrees, or until cooked through and piping hot.
Notes
- Make-Ahead: This lasagna can be prepared on one day, stored in the refrigerator overnight, and then baked the following day. (Add extra bake time!)
Nutrition
Calories: 433kcal | Carbohydrates: 38g | Protein: 22g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 405mg | Potassium: 651mg | Fiber: 3g | Sugar: 5g | Vitamin A: 13402IU | Vitamin C: 27mg | Calcium: 463mg | Iron: 2mg