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Butternut Squash and Spinach Lasagna

A creamy, comforting vegetarian lasagna layered with roasted butternut squash sauce, fresh spinach, and rich cheeses.
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Prep Time 35 minutes
Cook Time 55 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 420

Ingredients
  

Lasagna
  • 1 box lasagna noodles regular or no-boil
  • 4 cups butternut squash peeled and cubed
  • 2 tbsp olive oil
  • 3 cloves garlic fresh
  • 3 cups fresh spinach roughly chopped
  • 2 cups ricotta cheese
  • 1 cup mozzarella cheese shredded
  • 0.5 cup Parmesan cheese grated
  • 0.75 cup heavy cream
  • 1 tsp salt
  • 0.5 tsp pepper
  • 0.25 tsp nutmeg optional

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Roast squash at 400°F (200°C) with olive oil, salt, and pepper until tender.
  2. Blend roasted squash with garlic, cream, Parmesan, and nutmeg to form sauce.
  3. Mix ricotta with spinach, salt, and pepper.
  4. Cook lasagna noodles if not using no-boil.
  5. Layer squash sauce, noodles, ricotta mixture, and mozzarella in baking dish.
  6. Finish with cheese and bake at 375°F (190°C) for 40 minutes.
  7. Rest 10 minutes before slicing.

Notes

For a richer sauce, add extra Parmesan or a splash of vegetable broth during blending.