Get ready to tantalize your taste buds with a delightful twist on a classic favorite! This Butternut Squash Lasagna with Spinach is not just a meal; it's a culinary experience that combines the rich flavors of Italian cuisine with the wholesome goodness of seasonal vegetables. Imagine layers of creamy ricotta, roasted butternut squash, and fresh spinach, all enveloped in gooey melted mozzarella and marinara sauce. Perfect for a cozy family dinner or impressing guests at your next gathering, this dish is sure to become a staple in your kitchen. Don't miss out on the secret to making this vegetarian masterpiece that will have everyone asking for seconds!
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 9 lasagna noodles
- 2 cups butternut squash, diced
- 2 cups fresh spinach
- 1 cup ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 egg
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- 2 cups marinara sauce
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9x13 inch baking dish by lightly greasing it with olive oil.
- Dice the butternut squash into small, uniform cubes. Toss with olive oil, garlic powder, salt, and pepper. Spread on a baking sheet and roast in the preheated oven for 20-25 minutes until tender and slightly caramelized.
- In a mixing bowl, combine ricotta cheese, egg, 1/2 cup of Parmesan cheese, salt, and pepper. Mix thoroughly until well blended.
- Cook lasagna noodles according to package instructions in salted water until al dente. Drain and set aside, laying them flat to prevent sticking.
- Wash fresh spinach and roughly chop. If using frozen spinach, thaw and squeeze out excess moisture.
- Begin layering the lasagna: Spread a thin layer of marinara sauce on the bottom of the baking dish. Place three lasagna noodles as the first layer.
- Spread half of the ricotta mixture over the noodles. Top with roasted butternut squash, fresh spinach, and sprinkle with 1 cup of mozzarella cheese.
- Add another layer of noodles, then repeat the layering process with remaining ricotta, squash, spinach, and 1 cup of mozzarella.
- Place the final layer of noodles on top. Cover with remaining marinara sauce and sprinkle the remaining 1/2 cup of mozzarella and Parmesan cheese.
- Cover the baking dish with aluminum foil, ensuring it doesn't touch the cheese. Bake for 25 minutes.
- Remove foil and bake for an additional 15-20 minutes until the top is golden brown and cheese is bubbly.
- Remove from oven and let rest for 10-15 minutes before serving. This allows the lasagna to set and makes cutting easier.
- Slice into portions, garnish with fresh herbs if desired, and serve hot.
Tips
- Prep Ahead: For a smoother cooking experience, you can roast the butternut squash and prepare the ricotta mixture a day in advance. This will save you time on the day you plan to serve the lasagna.
- Choose the Right Noodles: Opt for no-boil lasagna noodles if you want to skip the cooking step. They will soften perfectly as the lasagna bakes.
- Layering Technique: Make sure to spread the marinara sauce evenly between layers. This not only adds flavor but also helps keep the lasagna moist.
- Customize Your Greens: Feel free to mix in other vegetables like zucchini or mushrooms for added flavor and nutrition. Just make sure to sauté them first to remove excess moisture.
- Rest Before Serving: Allow the lasagna to rest for 10-15 minutes after baking. This helps the layers set, making it easier to cut and serve without falling apart.
- Garnish for Presentation: A sprinkle of fresh herbs like basil or parsley on top before serving can elevate the dish’s presentation and add a burst of freshness.
- Storage and Reheating: Leftovers can be stored in the fridge for up to 3 days. Reheat in the oven for the best texture, or microwave for a quicker option.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 18g
Fat: 16g
Saturated Fat: 8g
Cholesterol: 65mg
