Hello, Kitchies!
Lasagna is the ultimate comfort food, but what if we gave it a wholesome twist? Enter this Creamy Butternut Squash Spinach Lasagna—a dish that’s equal parts hearty, nourishing, and indulgent. Layers of tender lasagna sheets are paired with a creamy butternut squash puree, sautéed spinach, and a luscious blend of cheeses. It’s a vegetarian masterpiece that satisfies even the most devoted meat lovers.
I first created this dish during a cozy autumn evening when butternut squash was in season and calling my name. The combination of sweet squash, earthy spinach, and gooey cheese is a match made in heaven. My family couldn’t get enough, and it quickly became a seasonal favorite.
Whether you’re serving it for a dinner party or a weeknight meal, this lasagna will fill your home with warmth and bring smiles to the table. The best part? It’s surprisingly simple to make, and it’s packed with veggies!
Why This Creamy Butternut Squash Spinach Lasagna is a Winner
- Vegetarian-Friendly: A perfect option for meatless Mondays or entertaining vegetarian guests.
- Wholesome Ingredients: Packed with vegetables and rich in flavor without being heavy.
- Perfectly Balanced: Sweet, savory, creamy, and cheesy in every bite.
Cuisine
Italian-Inspired Comfort Food
Tips for Success
- Use fresh butternut squash for the best flavor, but frozen works in a pinch.
- Allow the lasagna to rest before slicing to keep the layers intact.
- Add a sprinkle of crushed red pepper for a spicy kick.
Substitutions and Variations
- Replace spinach with kale or Swiss chard for a different green twist.
- Swap ricotta with cottage cheese for a lighter option.
- Add sautéed mushrooms or caramelized onions for extra flavor layers.
Make a Healthier Version
- Use whole-grain lasagna sheets for added fiber.
- Substitute heavy cream with Greek yogurt in the squash puree.
- Reduce the cheese topping to lower calories and fat content.
Categories
Dinner, Vegetarian, Comfort Food
Tags
Vegetarian Lasagna, Butternut Squash, Spinach, Creamy Pasta
Frequently Asked Questions
Q: Can I make this lasagna ahead of time?
A: Yes, assemble the lasagna, cover, and refrigerate for up to 24 hours. Bake when ready.
Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 3 days.
Q: Can I freeze this lasagna?
A: Absolutely! Assemble and freeze before baking, or freeze individual portions after baking.
Q: Can I use store-bought squash puree?
A: Yes, but homemade gives a fresher, more robust flavor.
Q: What pairs well with this lasagna?
A: Serve with a simple side salad and garlic bread for a complete meal.
Q: Can I add meat to this recipe?
A: Ground turkey or Italian sausage would work well in a layer for a heartier version.
And there you have it—Creamy Butternut Squash Spinach Lasagna! This cozy, veggie-packed dish is perfect for family dinners or a weekend treat. Try it out and share your thoughts—we’d love to hear how you’ve made it your own! 🧡🍂
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Creamy Butternut Squash Spinach Lasagna
Description
Enter this Creamy Butternut Squash Spinach Lasagna—a dish that’s equal parts hearty, nourishing, and indulgent.
Ingredients
For the Butternut Squash Puree
- 4 cups butternut squash, peeled and cubed
- 2 tbsp olive oil
- 1 cup vegetable broth
- 1 cup heavy cream
- 2 garlic cloves, minced
- Salt and pepper, to taste
For the Spinach Layer
- 3 cups fresh spinach, chopped
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1 tsp nutmeg (optional)
- Salt and pepper, to taste
For the Cheese Mixture
- 2 cups ricotta cheese
- 1 egg
- ½ cup grated parmesan cheese
- 1 tsp dried basil
- 1 tsp dried oregano
Additional Ingredients
- 12 lasagna sheets (no-boil or pre-cooked)
- 2 cups shredded mozzarella cheese
- ½ cup grated parmesan cheese (for topping)
Instructions
Prepare the Butternut Squash Puree
- Preheat your oven to 400°F (200°C). Toss the butternut squash with olive oil, salt, and pepper, and roast for 25-30 minutes until tender.
- Transfer the roasted squash to a blender. Add vegetable broth, heavy cream, minced garlic, and blend until smooth. Adjust seasoning to taste.
2. Sauté the Spinach
- Heat olive oil in a skillet over medium heat. Add minced garlic and cook until fragrant. Toss in the spinach and cook until wilted. Season with nutmeg, salt, and pepper. Set aside.
3. Make the Cheese Mixture
- In a bowl, mix ricotta cheese, egg, parmesan cheese, dried basil, and oregano. Stir until well combined.
4. Assemble the Lasagna
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Spread a thin layer of butternut squash puree on the bottom of the dish. Layer with lasagna sheets, ricotta mixture, sautéed spinach, and more squash puree. Repeat the layers, ending with a final layer of lasagna sheets topped with squash puree and mozzarella cheese.
5. Bake the Lasagna
- Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil, sprinkle with grated parmesan, and bake for an additional 15 minutes until bubbly and golden.
6. Let it Rest and Serve
- Allow the lasagna to rest for 10 minutes before slicing. Garnish with fresh basil if desired.
