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Italian Butternut Squash and Spinach Lasagna

Discover Comfort: Italian Butternut Squash and Spinach Lasagna

Experience the delightful Italian Butternut Squash and Spinach Lasagna, a comforting twist on traditional lasagna filled with vibrant vegetables.
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Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 6 slices
Course: Casserole
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Butternut Squash Mixture
  • 2 cups mashed butternut squash or canned puree
  • 15 ounces ricotta cheese
  • 1 cup milk or non-dairy milk
  • 1 teaspoon salt adjust to taste
  • 1/4 teaspoon ground nutmeg optional
For the Spinach Filling
  • 2 cups fresh spinach cooked and drained
  • 2 cloves minced garlic or garlic powder
  • 1 teaspoon black pepper to taste
  • 2 cups shredded mozzarella cheese or vegan mozzarella
For Layering and Garnishing
  • 9 sheets lasagna noodles gluten-free option available
  • 1/2 cup grated Parmesan cheese or nutritional yeast
  • 1 tablespoon Italian seasoning adjust to taste
  • 1 teaspoon paprika adjust to taste
  • 1 teaspoon dried basil adjust to taste

Equipment

  • 9×13-inch baking dish
  • large mixing bowl
  • pot
  • Hand Mixer or Whisk

Method
 

Preparation Steps
  1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
    Italian Butternut Squash and Spinach Lasagna
  2. Blend the mashed butternut squash with ricotta cheese, milk, salt, and ground nutmeg in a large bowl using a hand mixer or a whisk until creamy and smooth.
    Italian Butternut Squash and Spinach Lasagna
  3. Combine cooked and drained spinach, minced garlic, ricotta cheese, shredded mozzarella, salt, and black pepper in another bowl until well incorporated.
    Italian Butternut Squash and Spinach Lasagna
  4. Cook lasagna noodles in a pot of boiling water according to package instructions until al dente, then drain and rinse under cold water.
    Italian Butternut Squash and Spinach Lasagna
  5. Layer the lasagna by starting with a butternut squash mixture at the bottom of the baking dish, followed by noodles, half of the spinach filling, and more mozzarella. Repeat the layers, finishing with butternut squash and a sprinkle of Parmesan and additional mozzarella.
    Italian Butternut Squash and Spinach Lasagna
  6. Cover tightly with aluminum foil and bake for 30 minutes. Then remove the foil and bake for another 10 minutes until bubbly and golden brown.
    Italian Butternut Squash and Spinach Lasagna
  7. Allow the lasagna to rest for 10 minutes before slicing to help the layers set.
    Italian Butternut Squash and Spinach Lasagna

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 18gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 3gCholesterol: 45mgSodium: 600mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 1200IUVitamin C: 18mgCalcium: 250mgIron: 2mg

Notes

This Italian Butternut Squash and Spinach Lasagna is perfect for meal prep—prepare it in advance for busy days, and enjoy a comforting slice anytime!

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