Butternut Squash and Spinach Lasagna
This Butternut Squash Lasagna is layers upon layers of delicious homemade roasted butternut squash sauce with roasted garlic and a cheesy spinach mixture, all baked until golden with crispy edges and topped with fresh sage. Perfect for any dinner table, especially on holidays or serving a crowd!
Yield: 8 servings
INGREDIENTS
- 9 lasagna noodles
Butternut Squash Sauce
- 6 cups butternut squash cubed 1 inch pieces
- 2 tablespoon olive oil
- 2 teaspoon kosher
- ½ teaspoon pepper
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ cup ricotta cheese
- ½ cup heavy cream
- 1 bulb garlic
Spinach and Cheese Mixture
- 1 cup frozen chopped spinach thawed
- 1 yellow onion sliced
- 3 cups ricotta cheese
- ½ cup grated parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 cup shredded gruyere cheese
- 1 large egg
- 1 teaspoon kosher salt
- 1 tsp pepper
INSTRUCTIONS
Make the butternut squash sauce
- Preheat your oven to 425℉.
- Toss the cubed butternut squash with olive oil, salt, pepper, nutmeg, and cinnamon. Spread them in an even layer on a parchment paper lined baking sheet.
- Cut the top ¼ off the bulb of garlic and drizzle it with olive oil then wrap it in aluminum foil. Add it to the baking sheet with the butternut squash.
- Roast the garlic and squash for about 30-40 minutes until tender.
- To a high powered blender or food processor, add the roasted butternut squash, heavy cream, and squeeze the roasted garlic out of the bulb. Blend until smooth.
- In a medium bowl add the butternut squash puree and mix in the ricotta cheese.
Make the spinach and cheese mixture
- Warm a sauté pan over medium heat. Add a little olive oil and the onions. Cook, stirring frequently, until soft and translucent - about 5-8 minutes.
- In large bowl, add the thawed chopped spinach, sautéed onions, ricotta cheese, parmesan cheese, ½ of the mozzarella cheese, gruyere cheese, egg, salt, and pepper. Mix until combined.
- Boil a large pot of water. Add the lasagna noodles and cook until al dente – a few minutes less than the box directions. Drain and set aside in an even layer to prevent sticking.
Assemble & bake
- Lower the oven to 375℉.
- Use a 9x13 or 10x7 baking dish / casserole dish. There's going to be 3 layers of noodles. First, put ¼ cup of sauce on the bottom of the dish. Then layer 3 noodles side by side.
- Add ⅓ of the remaining sauce and spread to an even layer. Follow with ½ of the cheese mixture and spread to an even layer.
- Then repeat – noodles, sauce, rest of the cheese.
- For the final layer, add noodles, remaining sauce, and sprinkle the remaining mozzarella cheese on the top of the lasagna.
- Cover the lasagna with aluminum foil and bake for 30 minutes, then remove the foil and bake for another 10 until lightly browned. Option to broil for a few minutes if desired. Top with fresh sage leaves if desired.
NUTRITION ESTIMATE PER SERVING
Calories: 591kcal | Carbohydrates: 43g | Protein: 29g | Fat: 34g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.003g | Cholesterol: 127mg | Sodium: 1311mg | Potassium: 705mg | Fiber: 4g | Sugar: 5g | Vitamin A: 14483IU | Vitamin C: 24mg | Calcium: 618mg | Iron: 2mg
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