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Italian Butternut Squash and Spinach Lasagna Recipe

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4.2 from 21 reviews

This Italian Butternut Squash and Spinach Lasagna is a creamy, comforting twist on a classic favorite, featuring layers of rich butternut squash puree, fresh spinach, and a variety of cheeses baked to golden perfection. It’s a delicious vegetarian dish packed with flavor and perfect for a hearty family dinner or special occasions.

Ingredients

Butternut Squash Mixture

  • 2 cups mashed butternut squash (from half a squash)
  • 1 cup ricotta cheese
  • 1/2 cup milk, plus more if needed
  • 1/4 tsp salt, plus 1/8 tsp extra
  • 1/4 tsp ground nutmeg

Spinach Layer

  • 8 oz fresh spinach (1 cup cooked and drained)
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 2 garlic cloves, minced
  • 1/4 tsp salt
  • Black pepper, as desired

Layering and Topping

  • 10 oz lasagna noodles, cooked (Tinkyada brown rice noodles for gluten free)
  • 1 1/2 cups mozzarella cheese, shredded, or more
  • 1/2 cup Parmesan cheese, grated
  • 1/4 tsp Italian seasoning
  • 1/4 tsp paprika
  • 1/4 tsp dried basil

Instructions

  1. Prepare Butternut Squash Mixture: Using a food processor, combine 2 cups of mashed butternut squash, 1 cup ricotta cheese, 1/2 cup milk, 1/4 teaspoon salt, and 1/4 teaspoon ground nutmeg. Blend until very creamy, adding more milk if needed. Taste and adjust salt if necessary. Set aside for layering later.
  2. Make Spinach Layer: In a mixing bowl, combine the cooked and well-drained spinach with 1 cup ricotta cheese, 1 cup shredded mozzarella cheese, 2 minced garlic cloves, 1/4 teaspoon salt, and black pepper to taste. Mix thoroughly until well combined. Optionally, add a squeeze of lemon juice to brighten the filling. Adjust seasoning as needed.
  3. Cook Lasagna Noodles: Bring a large pot of water to a boil. Cook the lasagna noodles according to package instructions until al dente. Rinse noodles in cold water and drain well. Trim noodles to fit your baking dish if necessary.
  4. Prepare Baking Dish and Layer: Preheat oven to 375°F. Lightly grease an 11 x 8.5 x 3 inch baking dish with olive oil or non-stick spray. Spread one-third of the butternut squash filling on the bottom. Sprinkle lightly with mozzarella cheese. Add a layer of cooked noodles without overlapping. Spread half of the spinach filling over noodles, sprinkle mozzarella cheese, then add another layer of noodles. Spread another one-third of butternut squash filling, sprinkle mozzarella, top with noodles. Spread remaining spinach filling, sprinkle mozzarella, and add final noodle layer.
  5. Top Lasagna: Spread the last third of butternut squash filling on the top noodle layer. Sprinkle with 1/2 cup grated Parmesan cheese and remaining mozzarella cheese (about 1/2 cup). Generously sprinkle Italian seasoning, paprika, and dried basil on top for a flavorful crust.
  6. Bake: Cover the dish with foil and bake at 375°F for 30 minutes. Remove foil and bake uncovered for an additional 10 minutes, or until cheese is golden and bubbling.
  7. Rest and Serve: Allow lasagna to rest for 10 minutes after baking to set the layers. Slice and serve warm for best presentation and ease of cutting.

Notes

  • Use gluten-free brown rice noodles like Tinkyada for a gluten-free version.
  • Adding a squeeze of lemon juice to the spinach mixture enhances flavor and brightness.
  • Rinsing noodles after boiling prevents them from sticking together during layering.
  • Letting the lasagna rest after baking helps layers firm up for easier slicing.
  • You can add extra herbs on top before baking for a more aromatic crust.

Find it online: https://flavorspath.com/italian-butternut-squash-and-spinach-lasagna-recipe/