Description
Creamy butternut squash spinach lasagna brings Italian comfort to your dinner table with layers of rich seasonal flavors. Hearty vegetarian pasta promises warmth and satisfaction for family meals, inviting you to savor each comforting bite.
Ingredients
Scale
Main Ingredients:
- 12 lasagna noodles
- 2 cups butternut squash, pureed
- 8 ounces (226 grams) organic baby spinach, chopped
- 2 cups organic mozzarella cheese, shredded or cubed
- 1 cup organic ricotta cheese
- 1 cup ricotta cheese
Cheese and Dairy:
- 1/2 cup parmesan cheese, freshly grated
- 1/2 cup milk
- 1 cup organic mozzarella cheese, shredded or cut into small cubes
Vegetables and Seasonings:
- 1/2 cup organic onion, diced
- 3 cloves organic garlic, minced
- 1/4 teaspoon salt and freshly ground pepper
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ground cinnamon
- Olive oil (for roasting and sauteing)
Instructions
- Prepare the butternut squash by carefully removing the skin and cutting it into uniform cubes. Arrange the pieces on a baking sheet, drizzling with olive oil and seasoning with salt and pepper. Roast in a preheated 375°F oven until the squash becomes tender and easily pierced with a fork, approximately 25-30 minutes.
- Transform the roasted squash into a silky puree by combining it with ricotta cheese, milk, and a delicate blend of nutmeg and cinnamon in a food processor. Blend until completely smooth, tasting and adjusting the seasoning to achieve a balanced flavor profile.
- In a skillet, gently sauté diced onions in olive oil until they become translucent and soft. Introduce minced garlic and cook briefly to release its aromatic essence.
- Add chopped spinach to the onion mixture, allowing it to wilt and release its moisture. Transfer the aromatic blend to a mixing bowl and incorporate ricotta and mozzarella cheeses, seasoning with salt and pepper.
- Partially cook the lasagna noodles, removing them from the boiling water two minutes before the recommended cooking time. Carefully drain and rinse with cool water to halt the cooking process.
- Prepare the baking dish by lightly coating the bottom with cooking spray or olive oil. Spread a thin, even layer of butternut squash puree to create a flavorful base.
- Begin layering the lasagna by arranging noodles in a single layer. Generously spread butternut squash puree, followed by the spinach and cheese mixture. Repeat this layering process three more times, ensuring each layer is evenly distributed.
- Complete the lasagna by topping with a generous sprinkle of mozzarella and parmesan cheeses. Cover the dish with foil and bake for 30 minutes to allow the flavors to meld together.
- Remove the foil during the final minutes of cooking and activate the broiler to create a golden, crispy cheese topping. Watch carefully to prevent burning and achieve the perfect caramelized finish.
Notes
- Roast squash thoroughly to enhance natural sweetness and caramelize edges, creating deeper flavor profiles.
- Undercook noodles slightly to prevent mushiness during final baking, ensuring perfect al dente texture.
- Make dairy-free by substituting ricotta with cashew cream and using plant-based mozzarella for a vegan-friendly version.
- Prep ingredients ahead of time to streamline assembly and reduce overall cooking stress, making this complex dish more manageable.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 399
- Sugar: 6 g
- Sodium: 511 mg
- Fat: 19 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 56 mg