Description
Roasted Butternut Squash & Spinach Lasagna
This vegetarian lasagna is the perfect fusion of fall flavors. The creamy roasted butternut squash, combined with layers of spinach, ricotta, and mozzarella, gives this dish a unique twist on a classic Italian favorite. It’s an ideal comfort food for chilly evenings, offering a hearty yet healthy option. Each bite brings a delightful mix of sweetness from the roasted squash and savory notes from the spinach and garlic—truly a magical combination that will warm your heart and belly.
2 cups butternut squash puree
1 cup ricotta cheese
½ cup milk
¼ tsp salt, pepper, nutmeg, cinnamon
½ cup onion, diced
3 cloves garlic, minced
8 oz baby spinach
1 cup ricotta, 1 cup mozzarella
12 lasagna noodles
2 cups mozzarella, ½ cup Parmesan
Directions:
1. Roast squash, prepare fillings, assemble layers.
2. Bake at 375°F for 30 min, broil to finish.
Prep Time: 30-40 minutes
Kcal: 360-400 per serving
Step-by-Step Guide
1. Prepare the Squash: Preheat oven to 400°F. Peel, seed, and cube 1 medium butternut squash. Toss with olive oil, salt, and pepper. Roast on a baking sheet for 25-30 minutes until tender. Let cool slightly, then blend until smooth to create your 2 cups of puree.
2. Make the Squash Sauce: In a bowl, combine the butternut squash puree, 1 cup ricotta, ½ cup milk, and the salt, pepper, nutmeg, and cinnamon. Whisk until you have a smooth, creamy sauce.
3. Sauté the Vegetables: In a skillet over medium heat, sauté the diced onion until translucent. Add minced garlic and cook for 1 minute. Add the baby spinach in batches, wilting until all spinach is cooked and any excess liquid has evaporated. Remove from heat.
4. Prepare Cheese Filling: In a separate bowl, mix 1 cup ricotta with 1 cup shredded mozzarella. Season lightly with salt and pepper.
5. Assemble the Lasagna: Spread a thin layer of the squash sauce on the bottom of a 9×13 inch baking dish. Place 4 no-boil lasagna noodles over the sauce. Top with half of the spinach mixture, then half of the ricotta-mozzarella mixture, and a third of the remaining squash sauce. Repeat layers (noodles, remaining spinach, remaining cheese mixture, more sauce). Add a final layer of noodles, cover with the last of the squash sauce, and top with 2 cups mozzarella and ½ cup Parmesan.
6. Bake: Cover with foil and bake at 375°F for 30 minutes. Remove foil and broil for 3-5 minutes until the cheese is golden and bubbly. Let rest for 15 minutes before serving.
Serving Suggestions
This rich lasagna pairs beautifully with a simple, crisp green salad dressed with a balsamic vinaigrette to cut through the creaminess. For a heartier meal, serve with garlic bread or crusty Italian bread. A light, acidic white wine like Pinot Grigio or Sauvignon Blanc complements the sweet and savory flavors perfectly.
How-to Summary
Roast and puree butternut squash. Mix it with ricotta and milk to form a creamy sauce. Sauté spinach with onion and garlic. Layer no-boil noodles with the spinach, a ricotta-mozzarella blend, and the squash sauce. Top with more cheese, bake covered at 375°F for 30 minutes, then broil to brown. Let rest before slicing.
Frequently Asked Questions
Can I use frozen spinach? Yes. Thaw and thoroughly squeeze out all excess water to prevent a soggy lasagna.
Do I have to use no-boil noodles? No, but if using regular noodles, boil them until al dente first. The baking time and liquid may need slight adjustment.
Can I make this ahead of time? Absolutely. Assemble the lasagna, cover tightly, and refrigerate for up to 24 hours. Add 10-15 minutes to the covered baking time.
How do I store and reheat leftovers? Store in an airtight container for up to 4 days. Reheat portions in the microwave or cover with foil and warm in a 350°F oven until heated through.
Can I freeze this lasagna? Yes. Bake, cool completely, wrap tightly, and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Common Mistakes to Avoid
- Watery Spinach: Not squeezing out enough moisture from cooked spinach will make the lasagna layers soggy.
- Skipping the Rest: Cutting the lasagna immediately after baking causes it to fall apart. Let it set for 15 minutes.
- Over-spicing the Squash: Be cautious with nutmeg and cinnamon; they should enhance, not overpower, the savory elements.
- Using Fresh Noodles Incorrectly: If substituting fresh pasta sheets, reduce the baking time as they cook faster.
Conclusion
This Roasted Butternut Squash & Spinach Lasagna is a celebration of seasonal, comforting flavors that proves vegetarian dishes can be deeply satisfying. By following the detailed steps and tips, you’ll create a stunning centerpiece meal that is both nutritious and indulgent. Its make-ahead flexibility makes it perfect for both weeknight dinners and special gatherings. Enjoy the magical blend of sweet, savory, and creamy in every forkful.