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Butternut Squash and Spinach Lasagna

A cozy, creamy vegetarian lasagna made with velvety butternut squash sauce, sautéed spinach, and rich layers of cheese.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dinner, Main
Cuisine: American, Autumn
Calories: 420

Ingredients
  

Butternut Squash Sauce
  • 4 cups butternut squash cubed
  • 1 tbsp olive oil
  • 1 onion diced
  • 3 cloves garlic minced
  • 1 cup vegetable broth
  • 1 cup heavy cream
  • 0.75 cup parmesan cheese grated
  • 1 tsp salt
  • 0.5 tsp pepper
  • 0.5 tsp thyme dried
Spinach Ricotta Layer
  • 4 cups spinach fresh
  • 1 tbsp olive oil
  • 1 cup ricotta cheese
  • 1 egg
  • 0.5 tsp salt
  • 0.25 tsp pepper
Lasagna Assembly
  • 12 lasagna noodles no-boil or regular
  • 2 cups mozzarella cheese shredded
  • 0.5 cup parmesan cheese grated
  • fresh herbs for serving

Equipment

  • Baking sheet
  • Skillet
  • Saucepan
  • Blender
  • 9x13 baking dish

Method
 

  1. Roast squash at 425°F (220°C) with olive oil until tender and caramelized.
  2. Sauté onion and garlic, then add roasted squash, broth, cream, parmesan, and thyme. Blend until smooth.
  3. Sauté spinach until wilted. Mix with ricotta, egg, salt, and pepper.
  4. Cook lasagna noodles if needed.
  5. Layer sauce, noodles, ricotta mixture, more sauce, and cheese. Repeat layers.
  6. Bake covered at 375°F (190°C) for 25 minutes, then uncover and bake 15 minutes more.
  7. Rest 10 minutes before slicing and garnish with herbs.

Notes

Great for meal prep and freezes well.