Description
This creamy and comforting vegetarian lasagna combines sweet butternut squash, nutrient-packed spinach, and three indulgent cheeses. It’s the perfect dish for cozy family dinners or meal prepping, offering layers of flavor and wholesome goodness in every bite.
Ingredients
Scale
For the Butternut Squash Sauce:
- 4 cups butternut squash, cubed
- 1 cup vegetable broth
- 1/2 cup milk (dairy or plant-based)
- 2 cloves garlic, minced
- 1/4 tsp ground nutmeg
- Salt and pepper to taste
For the Cheese Mixture:
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 egg
- 1 tsp Italian seasoning
Additional Ingredients:
- 4 cups fresh spinach, chopped
- 12 lasagna noodles (cooked al dente or no-boil)
- Olive oil for sautéing
- Extra mozzarella and Parmesan for topping
Instructions
- Prepare the Butternut Squash Sauce: Steam or roast squash until tender. Blend with broth, milk, garlic, nutmeg, salt, and pepper until smooth.
- Sauté the Spinach: Heat olive oil in a pan, add spinach, and cook until wilted. Set aside.
- Make the Cheese Mixture: Mix ricotta, mozzarella, Parmesan, egg, and Italian seasoning in a bowl.
- Assemble the Lasagna: Layer the squash sauce, lasagna noodles, cheese mixture, and spinach in a greased baking dish. Repeat until ingredients are used, ending with sauce and extra cheese on top.
- Bake: Cover with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake for 15 minutes more until the top is golden. Rest for 10 minutes before serving.
Notes
- Swap spinach with kale or Swiss chard for a different flavor profile.
- For added crunch, sprinkle breadcrumbs mixed with Parmesan on the top layer.
- This lasagna freezes beautifully; freeze cooked or uncooked portions for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 320
- Sugar: 4g
- Sodium: 420mg
- Fat: 15g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 18g