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Italian Butternut Squash and Spinach Lasagna Recipe

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★★★★★

4.8 from 106 reviews

This Italian Butternut Squash and Spinach Lasagna is a flavorful, comforting dish that combines creamy mashed butternut squash with layers of spinach, ricotta, and mozzarella cheeses, all nestled between tender lasagna noodles. It offers a delightful twist on traditional lasagna featuring seasonal vegetables and aromatic herbs, baked to golden perfection for a cheesy, savory finish.

Ingredients

Scale

Butternut Squash Mixture

  • 2 cups mashed butternut squash (from half a squash)
  • 1 cup ricotta cheese
  • 1/2 cup milk, plus more if needed
  • 1/4 tsp salt, plus 1/8 tsp extra
  • 1/4 tsp ground nutmeg

Spinach Layer

  • 8 oz fresh spinach (about 1 cup cooked and drained)
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 2 garlic cloves, minced
  • 1/4 tsp salt
  • Black pepper, to taste

Layering and Topping

  • 10 oz lasagna noodles, cooked (Tinkyada brown rice noodles for gluten free option)
  • 1 1/2 cups mozzarella cheese, shredded (divided)
  • 1/2 cup Parmesan cheese, grated
  • 1/4 tsp Italian seasoning
  • 1/4 tsp paprika
  • 1/4 tsp dried basil

Instructions

  1. Prepare Butternut Squash Mixture: Using a food processor, combine the mashed butternut squash, ricotta cheese, milk, salt, and ground nutmeg. Blend until very creamy, adding more milk if needed to reach a smooth consistency. Taste and adjust salt as necessary. Set aside.
  2. Make Spinach Filling: In a mixing bowl, thoroughly combine cooked and drained spinach with ricotta, shredded mozzarella, minced garlic, salt, and black pepper. Taste and adjust seasoning. Optionally, add a squeeze of lemon juice to brighten the flavor.
  3. Cook Lasagna Noodles: Boil a large pot of water. Cook lasagna noodles according to package instructions until al dente. Rinse under cold water and drain well. Trim noodles to fit your baking dish if needed.
  4. Preheat Oven and Prepare Dish: Preheat the oven to 375°F (190°C). Lightly grease an 11 x 8.5 x 3 inch baking dish with olive oil or non-stick spray.
  5. Layer Lasagna – First Layer: Spread one-third of the butternut squash mixture evenly on the bottom of the dish. Sprinkle lightly with mozzarella cheese. Add a layer of cooked lasagna noodles without overlapping.
  6. Layer Lasagna – Second Layer: Spread half of the spinach filling over the noodles. Sprinkle lightly with mozzarella cheese, then add another layer of noodles.
  7. Layer Lasagna – Third Layer: Add another one-third of the butternut squash mixture, sprinkle with mozzarella, and top with another layer of noodles.
  8. Layer Lasagna – Fourth Layer: Spread the remaining spinach filling, top with mozzarella, and add the final layer of noodles.
  9. Top and Season: Spread the last one-third of the butternut squash filling over the final noodles. Sprinkle with grated Parmesan and remaining mozzarella cheese (about 1/2 cup). Generously sprinkle Italian seasoning, paprika, and dried basil over the top to create a flavorful crust.
  10. Bake: Place the lasagna in the preheated oven and bake until the top is golden and bubbly, approximately 35-40 minutes. Let it rest for 10 minutes before serving to set.

Notes

  • For a gluten-free option, use brown rice lasagna noodles like Tinkyada.
  • Adjust seasoning to taste at each mixing step to ensure well-balanced flavors.
  • Adding lemon juice to the spinach filling enhances brightness and balances richness.
  • Letting the lasagna rest after baking helps it hold together better when sliced.
  • You can prepare the squash mixture ahead and refrigerate for up to 2 days before assembling.

Keywords: butternut squash lasagna, spinach lasagna, Italian vegetarian lasagna, gluten free lasagna, vegetable lasagna, ricotta cheese lasagna

Find it online: https://hannahdelgado.com/italian-butternut-squash-and-spinach-lasagna-recipe/