Description
A creamy and delicious vegetarian lasagna that combines roasted butternut squash puree with fresh spinach and a blend of ricotta, mozzarella, and Parmesan cheeses. This wholesome, comforting dish is layered between tender lasagna noodles and baked until golden and bubbly, perfect for a nutritious family dinner.
Ingredients
Scale
Pasta
- 9 lasagna noodles
Vegetables & Sauce
- 2 cups butternut squash puree
- 2 cups fresh spinach, chopped
- 2 cloves garlic, minced
- ½ teaspoon nutmeg
- Salt and pepper to taste
- 2 tablespoons olive oil
Cheeses & Dairy
- 1 cup ricotta cheese
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 cup heavy cream
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Cook Noodles: Cook the lasagna noodles according to the package instructions until al dente. Drain them well and set aside to cool.
- Make Squash Sauce: In a skillet, heat the olive oil over medium heat. Sauté the minced garlic for 1 to 2 minutes until fragrant. Add the butternut squash puree, heavy cream, nutmeg, and season with salt and pepper. Simmer the mixture gently for 5 minutes to combine flavors.
- Prepare Ricotta-Spinach Mixture: In a bowl, combine the ricotta cheese with the chopped fresh spinach. Season with salt and pepper to taste, mixing well.
- Assemble the Lasagna: Spread a thin layer of the butternut squash sauce on the bottom of the prepared baking dish to prevent sticking. Layer 3 cooked lasagna noodles over the sauce.
- Add Fillings in Layers: Spread half of the ricotta-spinach mixture over the noodles. Sprinkle with one-third of the combined mozzarella and Parmesan cheeses, then spoon over more squash sauce. Repeat these layers, finishing with a top layer of cheese to create a golden crust when baked.
- Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 25 minutes to heat through and meld the flavors.
- Bake Uncovered: Remove the foil and bake for an additional 15 minutes to brown the cheese and create a bubbly, golden top.
- Rest Before Serving: Let the lasagna rest for 10 minutes after baking to allow it to set up, making it easier to slice and serve.
Notes
- Ensure not to overcook the lasagna noodles as they will continue cooking in the oven.
- You can substitute fresh spinach with frozen spinach, thoroughly drained before mixing.
- Butternut squash can be roasted and pureed at home for a fresher flavor instead of packaged puree.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, though the sauce may be less rich.
- Use no-boil lasagna noodles for a quicker preparation, adjusting liquids accordingly.
