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Spinach and Butternut Squash Lasagna

Indulgent Spinach and Butternut Squash Lasagna Recipe You’ll Love

This Spinach and Butternut Squash Lasagna is a celebration of fall flavors, perfect for cozy dinners or festive gatherings.
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Prep Time 20 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Lasagna
  • 12 pieces Lasagna Noodles Choose no-boil or traditional for your preferred texture.
  • 2 cups Butternut Squash Roasted for sweetness; pumpkin can be a delightful substitute.
  • 2 cups Fresh Spinach Offers vibrancy; kale or Swiss chard can be used instead.
  • 15 ounces Ricotta Cheese Adds creaminess; cottage cheese makes a lighter option.
  • 2 cups Shredded Mozzarella Cheese Delivers gooey, cheesy goodness; consider gouda for a twist.
  • 1 cup Grated Parmesan Cheese Provides a salty finish; use Pecorino Romano if preferred.
  • 2 cloves Garlic Enhance aroma; fresh garlic is ideal.
  • 2 tablespoons Extra Virgin Olive Oil Perfect for roasting and sautéing; avocado oil is suitable.
  • 1 teaspoon Salt Essential for seasoning; adjust to taste.
  • 1 teaspoon Black Pepper Essential for seasoning; adjust to taste.
  • 28 ounces Canned Whole Peeled Tomatoes Forms the base sauce; crushed tomatoes can streamline the sauce.
For Layering
  • 2 cups Sautéed Garlic and Spinach Mix Adds depth combining tender spinach and garlic.

Equipment

  • 9×13-inch baking dish
  • baking sheet
  • mixing bowl
  • skillet
  • fork or immersion blender

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil.
  2. Toss the diced butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for about 25 minutes.
  3. Heat olive oil in a skillet, add minced garlic and sauté until fragrant. Add fresh spinach and stir until wilted.
  4. Combine canned tomatoes with salt, pepper, and desired herbs, crush slightly to create a fresh sauce.
  5. Assemble your lasagna by spreading a thin layer of tomato sauce, followed by layers of noodles, ricotta, roasted squash, spinach, and mozzarella. Repeat layers.
  6. Cover with foil and bake for 35 minutes. Remove foil in the last 10 minutes to let cheese brown.
  7. Let the lasagna rest for about 10 minutes before slicing and serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 20gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 40mgSodium: 600mgPotassium: 500mgFiber: 5gSugar: 5gVitamin A: 2000IUVitamin C: 10mgCalcium: 300mgIron: 2mg

Notes

For best flavor, allow the lasagna to rest before slicing. This recipe is easily customizable with different greens or cheeses.

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