Butternut Squash Lasagna
Butternut Squash Lasagna is a warm and comforting dish that elevates traditional lasagna with layers of creamy butternut squash, rich cheeses, and fresh herbs. Perfect for family gatherings or cozy date nights, this recipe is not only visually stunning but also packed with flavor. Enjoy the taste of autumn any time of year with this easy-to-follow recipe that guarantees impressive results.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 2 cups butternut squash puree (about 1 medium squash)
- 9 lasagna noodles (traditional or no-boil)
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- ½ cup freshly grated Parmesan cheese
- 2 cups fresh spinach, sautéed
- 3 cloves garlic, minced
- 1 tsp fresh thyme, chopped
- 1 tsp fresh sage, chopped
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Sauté garlic until fragrant (30 seconds), then add spinach until wilted.
- Peel and cube the butternut squash; steam until tender (15 minutes). Blend into a smooth puree, seasoning with salt and pepper.
- In a baking dish, spread a thin layer of butternut squash puree. Layer with lasagna noodles, ricotta mixed with sautéed spinach and herbs. Repeat layers until ingredients are used.
- Top with mozzarella and Parmesan cheese.
- Cover with foil and bake for 25 minutes; uncover and bake an additional 15 minutes until golden brown.
Nutrition
- Serving Size: 1 slice (180g)
- Calories: 360
- Sugar: 6g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 50mg
Keywords: For added flavor, incorporate nutmeg into the ricotta mixture. Substitute gluten-free noodles or use thinly sliced zucchini as a pasta alternative. This dish freezes well; assemble without baking, wrap tightly, and freeze for up to three months.