Description
Discover the ultimate Butternut Squash and Spinach Lasagna recipe! Learn how to create a delicious and wholesome vegetarian lasagna that will impress your guests.
Ingredients
- 2 cups (480 ml) butternut squash puree (about half of squash)
- 1 cup (240 ml) cottage cheese
- ½ cup (120 ml) milk or more, if needed
- 1/4 teaspoon (1 ml) salt plus 1/8 teaspoon (1 ml) more
- 1/4 teaspoon (1 ml) nutmeg
- 8 oz (225 g) spinach (1 cup cooked spinach)
- 1 cup (240 ml) cottage cheese
- 1 cup (240 ml) beef or vegetable broth
- 2 garlic cloves, minced
- 1/4 teaspoon (1 ml) salt
- pepper to taste
- 10 oz (280 g) lasagna noodles, cooked (for gluten free, use Tinkyada brown rice lasagna noodles)
- 1 ½ cups (360 ml) mozzarella cheese or more
- ½ cup (120 ml) grated cheese on top
- 1/4 teaspoon (1 ml) Italian seasoning
- 1/4 teaspoon (1 ml) Paprika
- 1/4 teaspoon (1 ml) Basil
Instructions
- Set your oven to 375°F to preheat.
- To make the filling, start by preparing the butternut squash puree in advance. In a food processor, blend together 2 cups of butternut squash puree with cottage cheese, milk, salt, and nutmeg. Add extra milk if the mixture requires more creaminess. Thoroughly combine and adjust seasoning with more salt if necessary.
- In a separate bowl, mix the cooked spinach with cottage cheese, mozzarella, minced garlic, salt, and pepper. Taste and adjust with additional salt and pepper if needed.
- Bring a large pot of water to a rolling boil and cook the lasagna noodles following the package directions. Rinse with cold water and drain. Trim the noodles to fit your baking dish if required.
- Get your baking dish ready (an 11×8.5×3 inches casserole dish works well). Lightly coat it with olive oil spray. Spread a third of the butternut squash mixture across the bottom of the dish, followed by a light sprinkle of mozzarella cheese. Lay down the cooked lasagna noodles without overlapping them (use around 3 noodles).
- Layer half of the spinach mixture over the noodles and lightly top with mozzarella cheese. Add another layer of cooked noodles.
- Apply another third of the butternut squash mixture, then lightly sprinkle with more mozzarella cheese. Lay down another layer of cooked noodles.
- Spread the remaining spinach mixture over this layer of noodles and lightly top with mozzarella cheese. Add the final layer of cooked noodles.
- Finish by spreading the last third of the butternut squash mixture over the top layer of noodles, then sprinkle with grated cheese and the remaining mozzarella (approximately ½ cup). Generously season the cheese with Italian seasoning, paprika, and basil.
- Cover the dish with foil and place it in the oven to bake for 30 minutes. Remove the foil and continue baking for an additional 10 minutes.