Description
Creamy and flavorful butternut squash and spinach lasagna is the ultimate vegetarian comfort food. Layered with sweet butternut squash, fresh spinach, ricotta, mozzarella, and Parmesan, this cozy dish is perfect for dinner or special occasions.
Ingredients
9 lasagna noodles
2 cups butternut squash puree
2 cups fresh spinach, chopped
1 cup ricotta cheese
1 ½ cups shredded mozzarella cheese
½ cup grated Parmesan cheese
1 cup heavy cream
2 cloves garlic, minced
½ teaspoon nutmeg
Salt and pepper to taste
2 tablespoons olive oil
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Cook lasagna noodles per package instructions, drain, and set aside.
- In a skillet, heat olive oil over medium heat. Sauté garlic for 1-2 minutes. Add butternut squash puree, heavy cream, nutmeg, salt, and pepper. Simmer for 5 minutes.
- Mix ricotta cheese, chopped spinach, salt, and pepper in a bowl.
- Spread a thin layer of squash sauce in the baking dish. Add 3 noodles.
- Layer half the ricotta-spinach mixture, 1/3 of the cheeses, and more squash sauce. Repeat layers, finishing with cheese on top.
- Cover with foil and bake for 25 minutes. Remove foil and bake for 15 more minutes until golden and bubbly.
- Let rest for 10 minutes before serving.
Notes
Use gluten-free noodles for a gluten-free version.
Substitute heavy cream with coconut cream for a dairy-free option.
Add extra veggies like zucchini or mushrooms for more flavor.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6 servings
- Calories: 340 kcal per serving
