Name: Creamy Butternut Squash Spinach Lasagna
Ingredients: 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; 3 cups fresh spinach, chopped; 2 tbsp olive oil; 2 garlic cloves, minced; 1 tsp nutmeg (optional); Salt and pepper, to taste; 2 cups ricotta cheese; 1 egg; ½ cup grated parmesan cheese; 1 tsp dried basil; 1 tsp dried oregano; 12 lasagna sheets (no-boil or pre-cooked); 2 cups shredded mozzarella cheese; ½ cup grated parmesan cheese (for topping)

Description

Enter this Creamy Butternut Squash Spinach Lasagna—a dish that’s equal parts hearty, nourishing, and indulgent.

Ingredients

Scale

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)

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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.