BUTTERNUT SQUASH AND SPINACH LASAGNA

Hello Lovely,

Remember when I told you guys how much I hate making lasagna because it never turns out right? Well guess what? I MADE LASAGNA AND IT TURNED OUT GREAT!!!! I know that we're officially in summer now, but I so love my comfort food! I've been looking for ways to cut calories before my summer trip, not only so that I could lose a few pounds, but because I'm trying to eat better for better health. It's no secret I struggle with sinus issues, gastritis and mild acid reflux. So I'm hoping that mixing things up a bit would give better results (as well as help me to shed a few pesky pounds).

With this delicious vegetable lasagna, you will have no leftovers! My dad asked for a piece but I had nothing left to send to him, I felt so bad that he didn't even get to taste it. I'm definitely going to have to make another one just for him.

To me this is a great recipe to make any time of year, but because this lasagna has butternut squash, it is surely a good holiday veggie main dish for Thanksgiving, Christmas, or New Year’s Eve.

Spinach Butternut Lasagna.jpg

BUTTERNUT SQUASH AND SPINACH LASAGNA

Ingredients

Butternut Squash Filling:

  • 2 cups butternut squash puree (about half of squash)
  • 1 cup ricotta cheese
  • 1/2 cup milk or more, if needed
  • 1/4 teaspoon salt plus 1/8 teaspoon more
  • 1/4 teaspoon nutmeg

Spinach Filling:

  • 8 oz spinach (uncooked)
  • 1 cup ricotta cheese
  • 1 cup cheddar cheese
  • 2 garlic cloves minced
  • 1/4 teaspoon salt
  • pepper to taste

Other Ingredients:

  • 10 oz lasagna noodles cooked (I used lasagna sheets, use gluten free if you need to)
  • 1 1/2 cups cheddar cheese or more
  • 1/2 cup Parmesan cheese on top
  • 1/4 teaspoon Italian seasoning
  • 1/4 teaspoon Paprika
  • 1/4 teaspoon Basil

Instructions

  1. Preheat oven to 375 F.

Butternut Squash Filling:

  1. For this filling, you will need to have pre-cooked butternut squash puree. Using food processor, combine 2 cups of butternut squash puree with Ricotta cheese, milk, salt and nutmeg. Add more milk if needed (to make the butternut squash filling very creamy). Mix very well, taste and add more salt, if needed.

Spinach Filling:

  1. Combine spinach, Ricotta cheese, mozzarella, garlic, salt and pepper. Mix, taste, and add more salt and pepper, if needed.

Cooking lasagna noodles:

  1. Bring a very large pot of salted water to boil, and cook lasagna noodles according to package instructions. Rinse in cold water, drain. Using knife, trim noodles to fit your baking dish (if necessary).

Spinach Butternut Lasagna 1.jpg

How to assemble vegetarian lasagna:

  1. Prepare a baking dish - I used a casserole dish 11 inches x 8.5 inches x 3 inches deep. Grease the lasagna dish lightly with olive oil spray. Spread 1/3 of butternut squash filling on the bottom of the dish. Sprinkle lightly with cheddar cheese. Top with cooked lasagna noodles without overlapping (I used 3 noodles).

  2. Spread half of spinach filling over the noodles. Top lightly with cheddar cheese. Top with cooked noodles.

  3. Spread remaining layer (1/3) of butternut squash mixture, then sprinkle lightly with Mozzarella cheese. Top with cooked noodles.

  4. Spread the remaining half of spinach filling over the noodles. Top lightly with cheddar cheese. Top with the final layer of cooked noodles.

  5. Sprinkle with grated Parmesan and remaining cheddar cheese. Generously sprinkle the cheese with Italian seasoning, paprika, basil.

  6. Cover the baking dish with foil and bake for 30 min. Remove foil and bake additional 10 minutes.

Spinach Butternut Lasagna 2.jpg