Description
A comforting lasagna featuring layers of butternut squash and spinach, perfect for cozy gatherings and fall evenings.
Ingredients
Scale
- 2 cups Butternut Squash Puree
- 1 cup Ricotta Cheese
- 1/2 cup Milk
- 1 teaspoon Salt
- 1/4 teaspoon Ground Nutmeg
- 3 cups Fresh Spinach
- 1 cup Shredded Mozzarella Cheese
- 2 cloves Garlic
- 9 sheets Lasagna Noodles
- 1/2 cup Parmesan Cheese
- 1 tablespoon Italian Seasoning
- 1 teaspoon Paprika
- 1 teaspoon Dried Basil
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the lasagna noodles according to the package instructions until al dente, drain and set aside.
- In a bowl, mix the butternut squash puree, ricotta cheese, milk, salt, nutmeg, and garlic until smooth. Fold in the fresh spinach.
- In a baking dish, spread a layer of the squash mixture at the bottom. Place three noodles on top, followed by half of the filling mixture, a sprinkle of mozzarella, and a layer of Parmesan. Repeat the layers, ending with noodles topped with remaining mozzarella and Parmesan.
- Sprinkle the Italian seasoning, paprika, and dried basil across the top layer.
- Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden.
- Let the lasagna sit for 10 minutes before cutting.
Notes
For a vegan option, use cashew cream instead of ricotta and replace mozzarella with a cashew-based cheese.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 6g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 40mg