Butternut Squash and Spinach Lasagna

Butternut Squash and Spinach Lasagna - A Comforting Vegetarian Recipe

When it comes to comfort food, lasagna often tops the list. But what if you could enjoy that same hearty warmth with a healthy, vegetarian twist? This Butternut Squash and Spinach Lasagna does just that, combining the creamy sweetness of butternut squash with a savory spinach layer and classic Italian flavors. Perfect for chilly evenings, family dinners, or potlucks, this lasagna is both filling and packed with nutritious ingredients.

The star of the dish is the roasted butternut squash, which adds a natural sweetness to the creamy layers, balancing the tangy marinara sauce and creamy cheeses. With every bite, you’ll get a delightful mix of textures – from the tender lasagna noodles to the cheesy, gooey filling. This dish is sure to be a crowd-pleaser, even among meat lovers!

Ingredients You’ll Need:

  • 9 lasagna noodles, cooked and drained
  • 2 cups butternut squash, peeled and cubed
  • 1 tbsp olive oil
  • 1/2 tsp ground nutmeg
  • 1/2 cup ricotta cheese
  • 2 cups fresh spinach, chopped
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2 cups marinara sauce (store-bought or homemade)
  • Salt and pepper, to taste

Preparation

This Butternut Squash and Spinach Lasagna recipe comes together easily with a few simple steps. The combination of creamy squash, tender spinach, and cheesy layers makes it a must-try!

Step 1: Preheat your oven to 400°F (200°C). Arrange the butternut squash cubes on a baking sheet, drizzle with olive oil, and sprinkle with salt, pepper, and ground nutmeg. Roast in the oven for about 20 minutes or until the squash is tender. Once roasted, mash the squash slightly with a fork to create a chunky texture.

Step 2: While the squash is roasting, cook the lasagna noodles according to the package instructions. Drain and set aside, laying them flat to prevent sticking.

Step 3: In a bowl, mix the mashed butternut squash with the ricotta cheese. This will create a creamy, flavorful layer for your lasagna.

Step 4: In a large baking dish, spread a thin layer of marinara sauce to prevent sticking. Place three lasagna noodles over the sauce. Spread half of the butternut squash and ricotta mixture evenly over the noodles. Top with a layer of chopped spinach, a sprinkle of mozzarella cheese, and a little more marinara sauce.

Step 5: Repeat the layers, starting with three more lasagna noodles, the remaining butternut squash and ricotta mixture, chopped spinach, mozzarella cheese, and marinara sauce. Finish with the final layer of lasagna noodles, the remaining marinara sauce, and a generous sprinkle of shredded mozzarella and Parmesan cheese on top.

Step 6: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese on top is golden and bubbly.

Step 7: Let the lasagna rest for about 10 minutes before slicing to allow the layers to set. Garnish with fresh basil or parsley, if desired, and serve warm.

Variations

This lasagna is versatile, and you can easily adapt it to suit your dietary needs or flavor preferences:

  • Gluten-Free: Use gluten-free lasagna noodles instead of regular ones to make this dish suitable for those with gluten sensitivities.
  • Vegan: Replace the ricotta with a vegan ricotta alternative, use dairy-free mozzarella and Parmesan, and substitute the butternut squash and olive oil for a creamy, nut-based sauce.
  • Add Protein: For a boost of protein, consider adding cooked lentils or chickpeas to the layers. They’ll blend well with the squash and spinach while adding more texture.
  • Herbs and Spices: Feel free to experiment with additional herbs like fresh sage, rosemary, or thyme to enhance the flavor of the roasted butternut squash.

Cooking Notes

  • Roasting the Butternut Squash: Roasting brings out the natural sweetness of the squash, which adds depth to the lasagna. Don’t skip this step, as it creates a rich, flavorful filling.
  • Noodle Prep: To prevent the noodles from sticking together, lay them flat after cooking or lightly coat them with olive oil. Use a large pot with plenty of salted water when boiling the noodles to ensure they cook evenly.
  • Cheese Blend: For an even cheesier lasagna, you can mix the mozzarella with other Italian cheeses like provolone or fontina.

Serving Suggestions

This Butternut Squash and Spinach Lasagna is delicious on its own, but pairing it with the right sides can elevate your meal:

  • Garlic Bread: A side of crusty garlic bread is perfect for soaking up the rich tomato sauce.
  • Fresh Salad: Serve with a simple green salad drizzled with balsamic vinaigrette to balance the creamy lasagna.
  • Roasted Vegetables: Roasted Brussels sprouts, asparagus, or a medley of root vegetables would make great, hearty side dishes.
  • Wine Pairing: A glass of crisp white wine like Pinot Grigio or a light red like Chianti pairs wonderfully with this dish, complementing the creamy and savory flavors.

Tips

  • Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or use the microwave for a quicker option.
  • Freezing: This lasagna freezes well! Assemble it, cover tightly, and freeze before baking. When ready to serve, bake from frozen at 375°F (190°C) for about 60 minutes, covered, then uncover for the last 15 minutes.
  • Make-Ahead: Prepare the lasagna the night before and refrigerate. Bake it the next day for a quick and convenient meal. This is a great time-saver for busy weekdays or when entertaining guests.

Nutritional Information (Per Serving – 1/6 of the recipe)

  • Calories: 320
  • Protein: 14g
  • Sodium: 680mg
  • Fat: 16g
  • Carbohydrates: 35g
  • Fiber: 4g

Details

  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings

FAQs

1. Can I make this lasagna ahead of time?
Yes, this lasagna can be made ahead of time. Simply assemble it, cover, and refrigerate for up to 24 hours. Bake as directed when you’re ready to serve.

2. Can I freeze this lasagna?
Absolutely! Assemble the lasagna and freeze it before baking. It’s best to thaw it in the refrigerator overnight before baking, but you can bake it straight from the freezer if you’re short on time. Just increase the cooking time by about 20-30 minutes.

3. How do I prevent the lasagna from being watery?
To avoid watery lasagna, make sure to drain the cooked spinach well to remove excess moisture. Roasting the butternut squash until tender but not overly soft will also help keep the layers firm.

4. What’s the best way to reheat leftovers?
Reheat leftovers in the oven at 350°F (175°C) for about 20 minutes, or until warmed through. If using the microwave, cover the lasagna with a microwave-safe lid to retain moisture.

5. Can I substitute fresh spinach with frozen?
Yes, you can use frozen spinach. Just make sure to thaw and drain it thoroughly to remove any excess water before adding it to the lasagna layers.

Conclusion

This Butternut Squash and Spinach Lasagna is a delicious and satisfying way to enjoy a meat-free meal. It’s not only a celebration of rich Italian flavors but also a nutritious twist on a classic dish that’s perfect for cozy family dinners or special occasions. With its layers of creamy butternut squash, tender spinach, and melted cheese, this lasagna will become a favorite at your dinner table. Give it a try, share it with your loved ones, and don’t forget to leave a comment with your thoughts or variations!

Looking for more comforting vegetarian recipes? Explore our collection for even more delicious ideas to bring warmth and flavor to your home cooked meals!

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Butternut Squash and Spinach Lasagna - A Comforting Vegetarian Recipe

Butternut Squash and Spinach Lasagna


  • Author: Imili Johnson
  • Total Time: 1 hour 5 minutes
  • Yield: 6 1x

Ingredients

Scale

Ingredients You’ll Need:

  • 9 lasagna noodles, cooked and drained
  • 2 cups butternut squash, peeled and cubed
  • 1 tbsp olive oil
  • 1/2 tsp ground nutmeg
  • 1/2 cup ricotta cheese
  • 2 cups fresh spinach, chopped
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2 cups marinara sauce (store-bought or homemade)
  • Salt and pepper, to taste

Instructions

Preparation

This Butternut Squash and Spinach Lasagna recipe comes together easily with a few simple steps. The combination of creamy squash, tender spinach, and cheesy layers makes it a must-try!

Step 1: Preheat your oven to 400°F (200°C). Arrange the butternut squash cubes on a baking sheet, drizzle with olive oil, and sprinkle with salt, pepper, and ground nutmeg. Roast in the oven for about 20 minutes or until the squash is tender. Once roasted, mash the squash slightly with a fork to create a chunky texture.

Step 2: While the squash is roasting, cook the lasagna noodles according to the package instructions. Drain and set aside, laying them flat to prevent sticking.

Step 3: In a bowl, mix the mashed butternut squash with the ricotta cheese. This will create a creamy, flavorful layer for your lasagna.

Step 4: In a large baking dish, spread a thin layer of marinara sauce to prevent sticking. Place three lasagna noodles over the sauce. Spread half of the butternut squash and ricotta mixture evenly over the noodles. Top with a layer of chopped spinach, a sprinkle of mozzarella cheese, and a little more marinara sauce.

Step 5: Repeat the layers, starting with three more lasagna noodles, the remaining butternut squash and ricotta mixture, chopped spinach, mozzarella cheese, and marinara sauce. Finish with the final layer of lasagna noodles, the remaining marinara sauce, and a generous sprinkle of shredded mozzarella and Parmesan cheese on top.

Step 6: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese on top is golden and bubbly.

Step 7: Let the lasagna rest for about 10 minutes before slicing to allow the layers to set. Garnish with fresh basil or parsley, if desired, and serve warm.

Notes

  • Roasting the Butternut Squash: Roasting brings out the natural sweetness of the squash, which adds depth to the lasagna. Don’t skip this step, as it creates a rich, flavorful filling.
  • Noodle Prep: To prevent the noodles from sticking together, lay them flat after cooking or lightly coat them with olive oil. Use a large pot with plenty of salted water when boiling the noodles to ensure they cook evenly.
  • Cheese Blend: For an even cheesier lasagna, you can mix the mozzarella with other Italian cheeses like provolone or fontina.
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes

Nutrition

  • Calories: 320
  • Sodium: 680
  • Fat: 16
  • Protein: 14