Description
A wholesome and delicious vegetarian lasagna featuring creamy butternut squash puree, vibrant spinach, and a blend of ricotta, mozzarella, and Parmesan cheeses. This comforting dish offers a healthier twist on traditional lasagna, perfect for everyday meals or festive occasions like Thanksgiving and Christmas.
Ingredients
Scale
Butternut Squash Mixture
- 2 cups butternut squash puree (about half of a medium squash)
- 1 cup ricotta cheese
- 1/2 cup milk (adjust as needed for consistency)
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg
Spinach Mixture
- 8 oz spinach (yields about 1 cup cooked spinach)
- 1 cup ricotta cheese
- 1 cup mozzarella cheese
- 2 garlic cloves, minced
- 1/4 teaspoon salt
- Pepper, to taste
Lasagna
- 10 oz lasagna noodles, cooked (use gluten-free Tinkyada brown rice noodles if needed)
- 1 1/2 cups mozzarella cheese (for layering)
- 1/2 cup Parmesan cheese (for topping)
- 1/4 teaspoon Italian seasoning
- 1/4 teaspoon paprika
- 1/4 teaspoon basil
Instructions
- Preheat Oven: Set your oven to 375°F (190°C) to warm up while you prepare the layers for the lasagna.
- Prepare Butternut Squash Mixture: In a bowl, combine the butternut squash puree with 1 cup ricotta cheese, milk, salt, and nutmeg. Stir well until smooth and creamy, adjusting the milk quantity to get a spreadable consistency suitable for layering.
- Cook and Prepare Spinach Mixture: Sauté the minced garlic in a pan until fragrant, then add the spinach and cook until wilted. Drain excess moisture. In a bowl, mix the cooked spinach with 1 cup ricotta cheese, 1 cup mozzarella cheese, salt, and pepper to taste.
- Assemble Lasagna – First Layer: In a baking dish, spread a light layer of the butternut squash mixture on the bottom to prevent sticking. Then arrange a layer of cooked lasagna noodles over it.
- Layer Spinach Mixture: Spread half of the spinach cheese mixture evenly over the noodles.
- Layer Butternut Squash Mixture: Add another layer of noodles followed by half of the butternut squash mixture.
- Add Cheese Layer: Sprinkle half of the 1 1/2 cups mozzarella cheese over the squash layer.
- Repeat Layers: Repeat the layering starting with noodles, the remaining spinach mixture, noodles, then the remaining butternut squash mixture. Finish with a layer of noodles on top.
- Top with Cheeses and Seasoning: Sprinkle the remaining mozzarella cheese and all the Parmesan cheese evenly on top. Then dust with Italian seasoning, paprika, and basil for extra flavor.
- Bake: Cover the lasagna with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake an additional 10 minutes or until the cheese is bubbly and golden brown.
- Rest and Serve: Let the lasagna rest for about 10 minutes after baking to set before slicing. Serve warm and enjoy!
Notes
- This vegetarian lasagna is a nutritious alternative that combines sweet butternut squash and savory spinach with three delicious cheeses.
- Use gluten-free noodles like Tinkyada brown rice noodles for a gluten-free option.
- Adjust milk quantity in the squash mixture for desired consistency to ensure easy layering.
- Great both as a comforting everyday meal and an impressive holiday main dish for Thanksgiving or Christmas.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 401
- Sugar: 3 g
- Sodium: 549 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 23 g
- Cholesterol: 64 mg
