Lasagna lovers, get ready to enjoy a fresh, creamy, and comforting twist on the classic Italian favorite with this Delicious Butternut Squash and Spinach Lasagna. This recipe brings together the sweet, nutty flavor of roasted butternut squash and the earthy taste of spinach in layers of tender pasta, rich ricotta, and gooey mozzarella. Perfect for cozy dinners or special occasions, it’s a vegetarian-friendly meal that satisfies both the palate and nutrition needs.
Why You’ll Love Delicious Butternut Squash and Spinach Lasagna
- It’s a seasonal favorite, highlighting the natural sweetness of butternut squash.
- A great way to sneak in leafy greens with nutrient-packed spinach.
- Comforting creamy layers with a velvety béchamel and melty cheese.
- Versatile and perfect for vegetarians or anyone looking for a meatless meal.
- Easy prep with ingredients that blend beautifully for a hearty texture.
- Can easily be made ahead and baked when ready for a hassle-free dinner.
Ingredients:
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 10 ounces fresh spinach, washed and chopped
- 15 ounces ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 12 lasagna noodles, cooked al dente
- 3 cups béchamel sauce (butter, flour, milk, nutmeg, salt)
- 2 cloves garlic, minced
- 1 teaspoon dried sage or thyme (optional)
Step-by-Step Instructions
- Preheat the oven to 400°F (200°C). Toss butternut squash cubes with olive oil, salt, and pepper. Roast for 25-30 minutes until tender and caramelized.
- In a large pan, sauté garlic briefly, then add spinach. Cook until wilted. Drain excess moisture.
- Prepare béchamel sauce by melting butter, whisking in flour, then gradually adding milk while stirring until thickened. Season with salt and nutmeg.
- In a mixing bowl, combine ricotta, half the Parmesan, sage (if using), and cooked spinach.
- Layer lasagna noodles in a baking dish. Spread a portion of béchamel sauce on the noodles, then a layer of ricotta-spinach mixture, followed by roasted butternut squash and mozzarella cheese.
- Repeat the layers, finishing with béchamel sauce and topping with the remaining mozzarella and Parmesan.
- Cover with foil, bake for 30 minutes, then uncover and bake another 10-15 minutes until golden and bubbly.
- Let it rest 10 minutes before serving.
How to Serve Delicious Butternut Squash and Spinach Lasagna
Serving this lasagna can be just as delightful as making it. To maximize the flavors and textures, slice into generous portions and serve it warm. Pair it with a crisp green salad dressed with a lemon vinaigrette to cut through the creaminess. Garlic bread or crusty baguette makes a wonderful accompaniment. For a more substantial meal, serve with a bowl of a light soup such as a Butternut Squash Soup or a warm, creamy chicken gnocchi soup for contrasting flavors and textures. Additionally, consider garnishing each serving with freshly cracked black pepper, a sprinkle of fresh herbs like parsley or basil, and a drizzle of high-quality olive oil to add brightness and depth. This lasagna also works well for lunches or can be packed for next-day meals — reheating gently preserves the creaminess without drying it out.
How to Store Delicious Butternut Squash and Spinach Lasagna
Proper storage is vital to keep your lasagna fresh and delicious for later enjoyment. Allow the lasagna to cool completely before covering it tightly with aluminum foil or plastic wrap. It can be stored in the refrigerator for up to 3-4 days. For longer storage, freeze individual portions or the whole dish, wrapped well in freezer-safe containers or heavy-duty foil, for up to 2-3 months. When ready to reheat, thaw in the fridge overnight and warm in the oven at 350°F (175°C) covered with foil until heated through. Avoid microwaving large portions as it may become unevenly heated and impact the texture. Reheating with a splash of milk or additional béchamel sauce can help restore creaminess. Be sure to store leftovers promptly to ensure food safety and maintain optimal taste.
Tips to Make Delicious Butternut Squash and Spinach Lasagna
- Roast the butternut squash until caramelized for enhanced sweetness and texture.
- Squeeze excess water from cooked spinach to avoid a watery lasagna.
- Use fresh grated Parmesan for the best flavor.
- Don’t overcook noodles for better layering and less mushiness.
- Make béchamel sauce slowly to avoid lumps.
- Add fresh or dried herbs like sage, thyme, or nutmeg to elevate flavors.
- Assemble the lasagna a day ahead and refrigerate before baking to deepen flavors.
- For a vegan alternative, check out some great ideas in this vegan lasagna recipe.
Variations of Delicious Butternut Squash and Spinach Lasagna
This recipe is wonderfully flexible. Swap ricotta for cottage cheese or creamy goat cheese for a tangy twist. Incorporate mushrooms or caramelized onions in the layers for additional earthiness. Add a layer of roasted red peppers or zucchini for more veggies. Using gluten-free noodles makes it suitable for those with dietary restrictions. For a protein boost, add cooked chickpeas or lentils between layers. This recipe also pairs well with a creamy mushroom sauce that adds richness, or for a hearty contrast, serve with dishes like this air fryer chicken bites and broccoli recipe. Try switching up the cheeses or blending some béchamel into tomato sauce for a more Italian classic flavor.
FAQs
Q1: Can I use frozen spinach instead of fresh?
A1: Yes, but be sure to thaw and squeeze out excess water thoroughly to avoid a soggy lasagna.
Q2: How do I make béchamel sauce from scratch?
A2: Melt butter, whisk in flour to make a roux, then slowly add milk while whisking until thickened. Season with salt and nutmeg.
Q3: Can I prepare this lasagna ahead of time?
A3: Absolutely. Assemble it a day before, refrigerate, and bake when ready. It enhances the flavors.
Q4: Is this recipe suitable for vegans?
A4: The recipe as is is vegetarian. For vegan options, substitute cheeses with plant-based alternatives and use vegan béchamel.
Final Thoughts
This Delicious Butternut Squash and Spinach Lasagna is a comforting, nutrient-rich twist on a classic favorite. It combines seasonal vegetables, creamy cheese, and perfect seasoning for a satisfying dish that’s ideal for family meals or entertaining guests. With straightforward preparation and versatile adaptations, it fits many dietary preferences. For more hearty and creamy recipes to complement this dish, consider trying the Creamy Chicken Gnocchi Soup or the Air Fryer Chicken Bites and Broccoli for well-rounded comforting meals. Enjoy the rich layers, the vibrant colors, and the heartwarming flavors of this unforgettable lasagna.
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Delicious Butternut Squash and Spinach Lasagna
- Total Time: 1 hour
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Delicious Butternut Squash and Spinach Lasagna features roasted butternut squash, wilted spinach, creamy ricotta, and melty mozzarella layered between tender lasagna noodles for a cozy vegetarian comfort meal.
Ingredients
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 10 ounces fresh spinach, washed and chopped
- 15 ounces ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 12 lasagna noodles, cooked al dente
- 3 cups béchamel sauce (butter, flour, milk, nutmeg, salt)
- 2 cloves garlic, minced
- 1 teaspoon dried sage or thyme (optional)
Instructions
1. Preheat oven to 400°F (200°C) and roast butternut squash with olive oil, salt, and pepper until tender (25-30 minutes).
2. Sauté garlic briefly, add spinach, cook until wilted, then drain excess moisture.
3. Make béchamel sauce by melting butter, whisking in flour, then gradually adding milk to thicken; season with salt and nutmeg.
4. Mix ricotta, half the Parmesan, sage, and cooked spinach in a bowl.
5. Layer lasagna noodles, béchamel sauce, ricotta-spinach mixture, roasted squash, and mozzarella in a baking dish.
6. Repeat layers and end with béchamel, mozzarella, and Parmesan on top.
7. Cover with foil and bake 30 minutes; uncover and bake 10-15 more minutes until golden and bubbly.
8. Let rest 10 minutes before serving.
Notes
For best flavor, roast butternut squash until caramelized.
Make sure to squeeze excess water from spinach to avoid soggy lasagna.
Assemble a day ahead and refrigerate for enhanced flavors.
Can be frozen for up to 3 months; thaw and reheat covered in oven.
Try variations with mushrooms, vegan cheeses, or additional veggies.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 6g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 40mg