Lasagna is a beloved comfort food, and this Butternut Squash and Spinach Lasagna offers a fresh twist on the classic dish. Packed with creamy butternut squash puree, fresh spinach, and a blend of ricotta, mozzarella, and Parmesan cheeses, this vegetarian lasagna is both hearty and healthy. The addition of nutmeg gives the dish a warm, comforting flavor, while the layers of pasta and rich creaminess make each bite satisfying. Whether you’re preparing a cozy family meal or impressing guests with a flavorful vegetarian alternative, this lasagna will quickly become a favorite in your repertoire. It’s a wonderful way to incorporate seasonal produce like butternut squash into a comforting dish, and the spinach adds a burst of color and nutrients. Perfect for cozy nights or even holiday gatherings, this lasagna is sure to be a crowd-pleaser.
Table of Contents
Why You’ll Love This Butternut Squash and Spinach Lasagna
This Butternut Squash and Spinach Lasagna is a fantastic alternative to traditional meat-based lasagna, offering a lighter yet equally satisfying option. The creamy butternut squash puree, combined with fresh spinach and three types of cheese, creates a flavorful, rich filling that perfectly complements the layers of pasta. The hint of nutmeg enhances the overall warmth of the dish, making it perfect for fall and winter meals. Additionally, this recipe can be easily customized to suit your dietary preferences. You can make it gluten-free by using gluten-free lasagna noodles or add more veggies for an extra nutritional boost. This lasagna is the ideal balance of comfort food with a healthy twist!
Disclosure: This post contains affiliate links.If you click and make a purchase, I may earn a small commission at no extra cost to you.
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
Variations
- Add More Vegetables: Consider adding other vegetables like zucchini, mushrooms, or bell peppers for extra flavor and nutrients.
- Vegan Version: Substitute the ricotta cheese with cashew cheese or another vegan alternative, and use dairy-free heavy cream to make this lasagna vegan-friendly.
- Gluten-Free Option: For a gluten-free version, simply swap the lasagna noodles for gluten-free pasta.
- Protein Addition: If you want to add some protein, try adding cooked chicken, turkey, or even a plant-based meat alternative to the layers.
- Cheese Swap: If you’re not a fan of ricotta, substitute it with mascarpone or cream cheese for a slightly different texture and flavor.
How to Make the Butternut Squash and Spinach Lasagna
Step 1: Preheat the Oven and Cook the Noodles
Preheat your oven to 375°F (190°C). Cook the lasagna noodles according to the package instructions, drain them, and set them aside.
Step 2: Prepare the Butternut Squash Sauce
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant. Then, add the butternut squash puree, heavy cream, nutmeg, salt, and pepper. Stir to combine and cook for 5-7 minutes, allowing the flavors to meld together. Adjust seasoning if needed.
Step 3: Wilt the Spinach
In a separate pan, sauté the chopped spinach over medium heat for 2-3 minutes until wilted. Set it aside.
Step 4: Assemble the Lasagna
In a 9×13-inch baking dish, spread a thin layer of the butternut squash mixture on the bottom. Then, add a layer of cooked lasagna noodles. On top of the noodles, spread a layer of ricotta cheese, followed by a layer of the sautéed spinach and a sprinkling of shredded mozzarella. Repeat the layers, finishing with a final layer of butternut squash mixture and a generous sprinkle of Parmesan cheese on top.
Step 5: Bake the Lasagna
Cover the lasagna with aluminum foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10-15 minutes, until the top is golden and bubbly.
Step 6: Serve and Enjoy
Let the lasagna cool for 5-10 minutes before slicing. Garnish with extra Parmesan or fresh herbs like basil, if desired.
Tips for Making the Butternut Squash and Spinach Lasagna
- Make Ahead: This lasagna can be assembled ahead of time. Just store it in the fridge for up to 24 hours before baking. You may need to adjust the baking time if it’s cold from the fridge.
- Cooking the Noodles: If you want to skip cooking the noodles, try using no-boil lasagna noodles. They will absorb the sauce while baking and result in a quicker prep time.
- Add Extra Flavor: For a richer flavor, try adding some Italian seasoning, red pepper flakes, or a dash of white wine to the butternut squash mixture.
- Resting Time: Let the lasagna rest for a few minutes after baking to allow the layers to set, making it easier to slice.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
How to Serve
This Butternut Squash and Spinach Lasagna is perfect as a main course for lunch or dinner. Serve it with a simple side salad or garlic bread for a well-rounded meal. It’s also great for meal prep, as it keeps well for several days and can be easily reheated in the microwave or oven. For a festive touch, garnish the lasagna with fresh basil or a drizzle of balsamic glaze.
Make Ahead and Storage
Storing Leftovers
Store leftover lasagna in an airtight container in the refrigerator for up to 3 days. To reheat, simply cover with foil and bake at 350°F (175°C) for 15-20 minutes until heated through. You can also microwave individual portions.
Freezing
This lasagna freezes well. To freeze, wrap the entire lasagna or individual portions in plastic wrap and foil. Place it in the freezer for up to 3 months. To reheat, bake from frozen at 375°F (190°C) for about 1 hour, or thaw overnight in the refrigerator before baking.
Reheating
To reheat frozen lasagna, cover with foil and bake in a preheated oven at 375°F (190°C) for 40-50 minutes, or until heated through. If reheating refrigerated leftovers, bake at 350°F (175°C) for 15-20 minutes.
FAQs
1. Can I use canned butternut squash puree instead of homemade?
Yes, canned butternut squash puree is a convenient substitute and works just as well as fresh puree in this recipe.
2. Can I add meat to this lasagna?
Absolutely! You can add cooked ground beef, turkey, or sausage to the layers for added protein. Simply brown the meat and layer it in with the cheese and veggies.
3. Is there a substitute for heavy cream?
Yes, you can use half-and-half, whole milk, or a non-dairy alternative like coconut cream for a lighter version of this dish.
4. Can I make this lasagna in advance?
Yes, you can assemble the lasagna ahead of time and refrigerate it for up to 24 hours before baking.
5. Can I use frozen spinach?
Yes, frozen spinach can be used, but be sure to thaw and drain it thoroughly to avoid excess water in the lasagna.
6. Is this recipe gluten-free?
To make this lasagna gluten-free, use gluten-free lasagna noodles in place of the regular noodles.
7. Can I make this recipe vegan?
Yes, you can substitute the cheese with vegan alternatives and use a plant-based cream to make this recipe vegan.
8. Can I add other vegetables to the lasagna?
Yes, you can add vegetables like zucchini, mushrooms, or roasted red peppers to the layers for added flavor and nutrition.
9. How long does the lasagna keep in the fridge?
Leftovers can be stored in the fridge for up to 3 days.
10. Can I use pre-cooked noodles?
Yes, you can use no-boil lasagna noodles in place of regular noodles for quicker preparation.
Conclusion
This Butternut Squash and Spinach Lasagna is the perfect combination of comfort, flavor, and nutrition. With its creamy butternut squash filling, rich cheese layers, and fresh spinach, it’s a wholesome and satisfying vegetarian meal that everyone will love. Whether you make it for a special dinner or prepare it ahead for easy meal prep, this lasagna is sure to be a hit. It’s a fresh take on a classic dish, offering warmth and flavor with every bite.
Related Posts:
Print
Butternut Squash and Spinach Lasagna
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Butternut Squash and Spinach Lasagna is a comforting, creamy dish with layers of tender lasagna noodles, a savory butternut squash puree, fresh spinach, and plenty of melted cheese. It’s a cozy vegetarian meal perfect for fall or anytime you’re craving something hearty and healthy.
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 your oven to 375°F (190°C).
- Cook the lasagna noodles according to the package directions. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the chopped spinach to the skillet and cook until wilted, about 3-4 minutes. Remove from heat and set aside.
- In a medium bowl, combine the butternut squash puree, ricotta cheese, heavy cream, nutmeg, salt, and pepper. Mix well until smooth and creamy.
- In a baking dish, spread a thin layer of the butternut squash mixture on the bottom. Place three lasagna noodles on top.
- Add a layer of the spinach mixture, then spread another layer of the butternut squash mixture over the spinach.
- Sprinkle with a generous handful of shredded mozzarella and grated Parmesan.
- Repeat the layering process until all noodles, squash mixture, spinach, and cheese are used, finishing with a final layer of mozzarella and Parmesan.
- Cover the baking dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
- Let the lasagna sit for 10 minutes before slicing and serving.
Notes
- You can use store-bought butternut squash puree, or roast and blend your own squash.
- For a lighter version, you can substitute the heavy cream with a lighter milk or cream alternative.
- Feel free to add other vegetables, like mushrooms or zucchini, for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian