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Butternut Squash and Spinach Lasagna

A comforting and nourishing lasagna featuring layers of creamy butternut squash and vibrant spinach, perfect for family meals.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Sauce
  • 2 cups butternut squash, peeled and diced
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 1 cup vegetable broth
  • to taste Salt and pepper
For the Filling
  • 2 cups fresh spinach, washed and roughly chopped
  • 1 cup ricotta cheese You can substitute with cottage cheese for a lighter option.
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
For the Lasagna
  • 9 pieces lasagna noodles (no-boil or standard)
  • 2 cups shredded mozzarella cheese Extra grated Parmesan for topping.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, heat the olive oil over medium heat. Add the diced butternut squash and cook for about 5 minutes until it begins to soften.
  3. Add the minced garlic and cook for another minute until fragrant. Pour in the vegetable broth and season with salt and pepper. Simmer for about 10-12 minutes or until the squash is tender.
  4. Remove from heat and blend the mixture until smooth using a hand blender or regular blender. Set aside.
  5. In a mixing bowl, combine the chopped spinach, ricotta cheese, Italian seasoning, and half a cup of grated Parmesan. Mix well until combined.
Assembly and Baking
  1. Begin assembling the lasagna in a baking dish. Spread a thin layer of the butternut squash sauce at the bottom of the dish.
  2. Layer three lasagna noodles over the sauce. Spread half of the spinach filling over the noodles, followed by another layer of butternut squash sauce, and top with a handful of shredded mozzarella.
  3. Repeat the layering process with the remaining noodles, spinach filling, butternut squash sauce, and mozzarella cheese. Finish with a final layer of noodles, the remaining sauce, and a generous sprinkle of mozzarella and grated Parmesan over the top.
  4. Cover with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for another 15-20 minutes, or until the cheese is golden and bubbly.
  5. Allow the lasagna to cool for 10 minutes before serving.

Notes

Use fresh herbs like basil or thyme to elevate flavor. Substitute spinach with kale or Swiss chard for a different green. This dish can also be prepared ahead of time; just assemble it, cover tightly with foil, and refrigerate. Bake when ready to serve! For storage, place any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for crispy edges or in the microwave for a quicker option.