Butternut Squash Spinach Lasagna
Sweet, savory, and a little unexpected.
When you think of lasagna, you probably think of red sauce and meat and ricotta, and while I will love that classic combination forever this more unique Butternut Squash Spinach Lasagna has long been a favorite of mine as well. With silky sweet butternut layered with tender lasagna noodles and a cheesy spinach filling, it’s a totally different flavor profile than your typical lasagna, but it’s just as comforting and every bit as delicious, just in its own singular way.
Now, dealing with butternut squash can seem daunting, but it’s really not so scary. To get started you just need to peel it, scoop out the seeds, and cube up the flesh before roasting it until it’s tender, but if you don’t want to deal with that bit of prep, you can always pick up some already cut up butternut squash at your grocery store. The roasted squash gets pureed with some ricotta, nutmeg, and milk and that forms the first filling that you’ll use for layering.
The second is a mixture of sauteed onion and spinach, and ricotta, mozzarella, and egg.
You take those two fillings and alternate them with cooked lasagna noodles until your dish is full and top it all off with a blanket of mozzarella and parmesan. (This is a lasagna, after all.)
The top gets just as golden brown and melty as the lasagna you’re used to but it gives way to a sweet and savory combination of butternut, spinach, and cheese. It’s an unexpected trio in a lasagna, maybe, but it’s sure a delicious one and a fun way to mix up your lasagna game.
Butternut Squash Spinach Lasagna
For the squash:
- 1 medium butternut squash, peeled and cubed (4-5 cups)
- 2 tablespoons olive oil
- 1 cup ricotta cheese
- 1/2 cup milk
- 1/4 teaspoon nutmeg
For the spinach and cheese:
- 1 tablespoon olive oil
- 1/2 medium white onion, diced
- 2 cloves garlic, minced
- 4 cups baby spinach leaves, packed and roughly chopped
- 1 large egg
- 1 cup ricotta cheese
- 1 1/2 cups mozzarella cheese, grated
For the noodles and topping:
- 12 lasagna noodles
- 1 1/2 cups mozzarella cheese, grated
- 1/2 cup Parmesan cheese, grated
- Kosher salt and freshly ground black pepper, to taste
Preparation
- Preheat oven to 375°F and grease a 9x9 baking dish with nonstick spray.
- Arrange butternut squash on a baking sheet and drizzle with olive oil. Season with salt and pepper and toss to combine. Bake until pierced easily with a fork, about 30 minutes.
- Let cool slightly, then transfer squash to a food processor or blender. Add 1 cup ricotta cheese, nutmeg, milk, and more salt and pepper, if needed. Pulse until mixture is smooth, adding more milk if needed.
- While squash bakes, prepare the spinach:
- Place a large skillet over medium heat. Add olive oil and saute onion until soft and translucent, 3-4 minutes. Add garlic and cook 1 minute more.
- Add spinach and cook until wilted, 3-4 minutes. Season to taste with salt and pepper.
- Remove spinach mixture to a bowl and mix with 1 cup ricotta, 1 1/2 cups mozzarella cheese, and egg. Set aside.
- Cook lasagna noodles according to package directions. Drain and set aside.
- Spoon some of the squash sauce in the bottom of prepared 9x9 baking dish.
- Lay lasagna noodles on top, followed by some of the spinach and cheese mixture, followed by more of the squash sauce. Repeat layers until all ingredients are used. Top with mozzarella and parmesan cheese and a few more wilted spinach leaves, if desired.
- Cover dish with foil and bake 30 minutes. Uncover and broil until golden brown, 2-3 minutes, if desired. Enjoy!
Recipe adapted from Happily Unprocessed.