Butternut Squash and Spinach Lasagna
Butternut Squash and Spinach Lasagna
Introduction
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Butternut Squash and Spinach Lasagna is a warm and comforting dish that brings together delicious flavors and healthy ingredients. It’s perfect for family dinners or gatherings and is sure to impress everyone at the table!
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Why Make This Recipe
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This lasagna is not only tasty but also packed with nutrients from the butternut squash and spinach. It’s a great way to enjoy a meatless meal while still feeling satisfied. Plus, it’s an easy dish to make ahead of time and bake when you’re ready to eat!
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How to Make Butternut Squash and Spinach Lasagna
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Ingredients:
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- 12 lasagna noodles
- 2 cups butternut squash, peeled and diced
- 2 cups spinach, chopped
- 15 oz ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 cup canned pumpkin puree (optional)
- 1 egg
- 2 cups marinara sauce
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt and pepper to taste
Directions:
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- Preheat the oven to 375°F (190°C).
- Cook the lasagna noodles according to the package instructions until al dente. Drain and set aside.
- In a medium saucepan, sauté the diced butternut squash in a little olive oil until tender, about 10 minutes.
- In a large bowl, combine the ricotta cheese, pumpkin puree (if using), egg, garlic powder, Italian seasoning, salt, and pepper. Stir in the chopped spinach and cooked butternut squash.
- In a baking dish, spread a thin layer of marinara sauce on the bottom. Layer 3 lasagna noodles over the sauce.
- Spread half of the ricotta mixture over the noodles, followed by a layer of marinara sauce and a layer of mozzarella cheese.
- Repeat the layers (noodles, ricotta mixture, marinara, mozzarella) until all ingredients are used, finishing with a layer of noodles topped with marinara and shredded mozzarella.
- Sprinkle the top with grated Parmesan cheese.
- Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
- Let it cool for a few minutes before slicing and serving.
How to Serve Butternut Squash and Spinach Lasagna
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Serve slices of lasagna warm, and you can add a simple side salad or garlic bread for a complete meal. It’s perfect for sharing with friends and family!
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How to Store Butternut Squash and Spinach Lasagna
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Store any leftovers in an airtight container in the fridge for up to 4 days. You can also freeze it for up to 3 months. Just make sure to thaw it in the fridge overnight before reheating.
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Tips to Make Butternut Squash and Spinach Lasagna
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- Make sure to cook the butternut squash until it’s tender. It will mix better with the cheese.
- Don’t skip the baking time with the foil; it helps the cheese get nice and bubbly without burning.
- You can add some spices or extra veggies if you like!
Variation (If Any)
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You can use different cheeses like goat cheese or add mushrooms if you want more flavor. You can also try different greens like kale instead of spinach.
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FAQs
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Can I make this lasagna ahead of time? Yes, you can prepare the lasagna a day in advance and keep it in the fridge until you’re ready to bake it.
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Can I use fresh spinach instead of chopped spinach? Yes, fresh spinach works well too! Just chop it up and mix it into the cheese mixture.
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Is it okay to use different types of squash? Absolutely! You can use any kind of squash you like, such as pumpkin or acorn squash, for a different taste.
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