Prepare to embark on a culinary journey that transforms ordinary lasagna into an extraordinary vegetable masterpiece! This Butternut Squash Zucchini Spinach Lasagna isn't just another pasta dish – it's a symphony of flavors, textures, and nutrition that will tantalize your taste buds and leave you craving more. Imagine layers of creamy ricotta, vibrant vegetables, and rich marinara sauce coming together in a mouthwatering harmony that even the most dedicated meat-lovers won't be able to resist.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 65 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 2 cups butternut squash, peeled and sliced
- 2 zucchinis, sliced
- 2 cups fresh spinach
- 9 lasagna noodles
- 2 cups ricotta cheese
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with olive oil.
- Prepare the vegetables by peeling and thinly slicing the butternut squash into 1/4-inch thick rounds. Slice zucchinis lengthwise into thin strips. Wash the fresh spinach leaves and pat dry.
- If using dry lasagna noodles, cook them according to package instructions until al dente. Drain and rinse with cold water to prevent sticking. If using no-boil noodles, set aside.
- In a mixing bowl, combine ricotta cheese with salt and pepper. Mix well to create a smooth, seasoned cheese layer.
- Begin layering the lasagna: spread a thin layer of marinara sauce on the bottom of the baking dish to prevent sticking.
- Place the first layer of lasagna noodles, slightly overlapping. Spread a portion of the ricotta cheese mixture over the noodles.
- Add a layer of butternut squash slices, followed by zucchini strips. Distribute fresh spinach leaves evenly.
- Pour marinara sauce over the vegetable layer, ensuring even coverage. Sprinkle some mozzarella cheese.
- Repeat the layering process: noodles, ricotta, vegetables, sauce, and mozzarella, creating 3 complete layers.
- For the final top layer, ensure a generous covering of mozzarella cheese to create a golden, bubbly crust.
- Cover the baking dish with aluminum foil, ensuring it doesn't touch the cheese. This prevents burning and helps even cooking.
- Bake in the preheated oven for 35 minutes covered. Then remove the foil and bake for an additional 10 minutes to achieve a golden, crispy top.
- Remove from oven and let the lasagna rest for 10-15 minutes. This allows the layers to set and makes serving easier.
- Cut into 6 equal portions, garnish with fresh basil or parsley if desired, and serve hot.
Tips
- Slice vegetables thinly and evenly to ensure uniform cooking and beautiful layering.
- Pat vegetables dry to prevent excess moisture from making your lasagna soggy.
- Let the lasagna rest after baking – this crucial step helps the layers set and makes cutting much easier.
- For extra flavor, consider roasting the butternut squash and zucchini lightly before layering to enhance their natural sweetness.
- Use fresh, high-quality ingredients – the simplicity of this dish means each component really shines through.
- If you're short on time, you can prepare the lasagna in advance and refrigerate, baking just before serving.
- Don't be afraid to experiment with additional herbs like thyme or oregano to boost the flavor profile.
- For a crispy top, remove the foil in the last 10-15 minutes of baking to allow the cheese to golden and bubble.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 18g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 40mg
