Butternut Squash and Spinach Lasagna

Butternut Squash and Spinach Lasagna is a tasty twist on the classic Italian dish. It combines sweet butternut squash, fresh spinach, and creamy cheeses layered between noodles. This dish is comforting, healthy, and perfect for family dinners or gatherings with friends.

Why Make This Recipe

Making Butternut Squash and Spinach Lasagna gives you a chance to enjoy a nutritious meal packed with vitamins. Butternut squash adds a lovely sweetness, while spinach brings in color and iron. Plus, this recipe is easy to prepare and can be made ahead of time. Everyone will love it, whether they are vegetarian or not!

How to Make Butternut Squash and Spinach Lasagna

Ingredients

• Lasagna noodles
• 1 medium butternut squash, peeled and diced
• 2 cups fresh spinach (or 1 cup frozen spinach)
• 2 cups ricotta cheese
• 2 cups mozzarella cheese, shredded
• 1/2 cup parmesan cheese, grated
• 1-2 cups marinara sauce
• 1 egg (optional, for ricotta mixture)
• Salt and pepper to taste
• Olive oil
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder

Directions

1. Preheat the oven to 375°F (190°C).
2. Cook the lasagna noodles according to package instructions. Drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add the diced butternut squash and cook until tender, about 8-10 minutes.
4. Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes. Season with salt, pepper, garlic powder, and oregano. Remove from heat.
5. In a bowl, mix the ricotta cheese with the egg (if using), salt, and pepper until well combined.
6. Spread a thin layer of marinara sauce on the bottom of a baking dish. Layer 3-4 lasagna noodles on top.
7. Spread half of the ricotta mixture over the noodles, followed by half of the butternut squash and spinach mixture, and then a layer of mozzarella cheese.
8. Repeat the layers: noodles, ricotta mixture, squash and spinach, marinara sauce, and mozzarella.
9. Finish with a final layer of noodles, marinara sauce, mozzarella, and sprinkle the parmesan cheese on top.
10. Cover the baking dish with aluminum foil (prevent sticking by spraying foil with cooking spray) and bake for 30 minutes.
11. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
12. Let the lasagna cool for a few minutes before slicing and serving.

How to Serve Butternut Squash and Spinach Lasagna

You can serve this lasagna warm, straight from the oven. It goes well with a simple green salad and some garlic bread. You can also offer extra marinara sauce on the side for those who love more sauce.

How to Store Butternut Squash and Spinach Lasagna

If you have leftovers, store them in an airtight container in the refrigerator for 3-4 days. You can also freeze the lasagna for up to 3 months. Just make sure to let it cool completely before you freeze it.

Tips to Make Butternut Squash and Spinach Lasagna

• You can make the lasagna a day ahead. Just cover it and put it in the fridge until you are ready to bake it.
• Feel free to add other vegetables like mushrooms or zucchini for more flavor.
• Make sure to season the butternut squash mixture well for the best taste.

Variation

If you want a different flavor, try using different types of cheese or add some herbs like basil or thyme. You can also swap the marinara sauce with alfredo sauce for a creamier texture.

FAQs

1. Can I use frozen butternut squash?
Yes! Frozen butternut squash is convenient and works great in this recipe. Just thaw and drain any excess moisture before using.

2. Is there a gluten-free option?
Absolutely! You can use gluten-free lasagna noodles and enjoy a gluten-free version of this dish.

3. How can I make this lasagna ahead of time?
You can assemble the lasagna and keep it covered in the fridge for up to 24 hours before baking. This saves time on the day you plan to serve it.