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Butternut Squash and Spinach Lasagna

Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 8 servings
Calories 450
A hearty and flavorful vegetarian lasagna featuring roasted butternut squash, spinach, and creamy ricotta, layered with melted mozzarella for a comforting meal.

Ingredients

Vegetables

  • 3-4 pounds butternut squash (peeled, seeded, and cubed)
  • 1 piece onion (cut into wedges)
  • 4 cloves garlic (skin on)
  • 3 tablespoons olive oil
  • 1 cup ricotta cheese
  • 1 cup milk (plus more as needed)
  • 1/2 teaspoon ground sage
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups ricotta cheese
  • 8 ounces frozen spinach (thawed and pressed to remove excess water, roughly chopped)
  • 1/2 cup grated parmesan cheese
  • 1 egg egg
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 pinch black pepper
  • 15 lasagna noodles lasagna noodles
  • 2 cups shredded mozzarella cheese

Optional toppings

  • Fresh parmesan (to serve)
  • Fresh sage (to serve)

Instructions 

  • Preheat oven to 400°F (200°C). Toss squash, onion, garlic with olive oil and roast for 35-40 minutes until tender.
  • Mix ricotta, spinach, parmesan, egg, nutmeg, salt, and pepper to make the spinach ricotta filling.
  • Blend roasted squash, onion, garlic, ricotta, milk, sage, salt, and pepper until smooth.
  • Cook lasagna noodles until al dente, then drain and set aside.
  • Layer the lasagna: spread squash purée in the dish, add noodles, spread more purée, add spinach mixture, sprinkle mozzarella, and repeat layers. Finish with mozzarella on top.
  • Cover with foil, bake at 400°F (200°C) for 25 minutes, then remove foil and bake 10-15 minutes until bubbly and lightly browned.

Notes

Let the lasagna rest for 10 minutes before serving for easier slicing.
Calories: 450kcal
Cost: $15
Course: Main Course
Cuisine: Italian
Keyword: Lasagna, Squash, vegetarian