Butternut Squash and Spinach Lasagna
A deliciously healthy lasagna made with butternut squash and spinach, layered with creamy cheeses.
Equipment
- Oven Preheat to 375°F (190°C)
- Food processor For blending the squash and cheese mixture
- Baking Dish 9x13 inch dish for baking lasagna
Ingredients
Main Ingredients
- 2 cup Butternut Squash, pureed
- 1 cup Ricotta Cheese
- 0.5 cup Milk
- 0.25 tsp Salt
- 0.25 tsp Pepper
- 0.25 tsp Nutmeg
- 0.125 tsp Ground Cinnamon
- 0.5 cup Organic Onion, diced
- 3 cloves Organic Garlic, minced
- 8 oz Organic Baby Spinach, chopped
- 1 cup Mozzarella Cheese, shredded or cubed
- 12 units Lasagna Noodles
- 2 cup Mozzarella Cheese, shredded or cubed
- 0.5 cup Parmesan Cheese, freshly grated
Instructions
- Preheat the oven to 375°F (190°C). Peel and cut the butternut squash into 1-inch cubes. Place on a baking sheet, drizzle with olive oil, salt, and pepper. Bake for 25-30 minutes until fork-tender.
- In a food processor, combine butternut squash puree, ricotta cheese, milk, salt, nutmeg, and cinnamon. Mix until creamy. Adjust seasoning if needed.
- In a pan, sauté onions in olive oil until soft. Add garlic, then spinach. Cook briefly and transfer to a bowl. Mix in ricotta and mozzarella cheese.
- Cook lasagna noodles according to package instructions, undercooking by 2 minutes. Drain and cool under running water.
- Spray a 9x13 baking dish with cooking spray. Spread a layer of butternut squash puree on the bottom.
- Arrange 3 noodles side by side in the dish. Spread butternut squash puree and spinach mixture over the noodles. Top with mozzarella and parmesan cheese. Repeat for 3 more layers.
- On the final layer, add mozzarella and parmesan cheese. Cover and bake for 30 minutes until heated through.
- Remove the foil and broil for a few minutes for a golden top.
Notes
For a golden-brown top, broil the lasagna for a few minutes after baking.