BUTTERNUT SQUASH AND SPINACH LASAGNA

Preparation Time: 30 minutes | Cooking Time: 40 minutes | Total Time: 1 hour 10 minutes | Servings: 8

This vegetarian lasagna is a perfect alternative to the classic meat-filled dish. It’s flavorful, healthy, and sure to impress even the pickiest eaters at the table.

Ingredients:

Butternut Squash Filling:

• 2 cups butternut squash puree (about half a squash)
• 1 cup ricotta cheese
• 1/2 cup milk (or more, as needed)
• 1/4 tsp nutmeg
• 1/4 tsp salt, plus 1/8 tsp more

Spinach Filling:

• 8 oz spinach, cooked and drained (equivalent to 1 cup cooked spinach)
• 1 cup ricotta cheese
• 1 cup mozzarella cheese
• 2 cloves garlic, minced
• 1/4 tsp salt
• Pepper, to taste

Other Ingredients:

• 10 oz lasagna noodles, cooked (use gluten-free Tinkyada brown rice lasagna noodles if desired)
• 1 1/2 cups mozzarella cheese, shredded
• 1/2 cup grated Parmesan cheese
• 1/4 tsp paprika
• 1/4 tsp Italian seasoning
• 1/4 tsp basil

Instructions:

Step 1: Preheat the oven to 375 degrees F.

Butternut Squash Filling:

Step 2: In a food processor, blend 2 cups of butternut squash puree with 1 cup of ricotta cheese, 1/2 cup of milk, 1/4 tsp of salt, and 1/4 tsp of nutmeg until smooth. Add more milk as needed to achieve desired consistency. Adjust seasoning to taste.

Spinach Filling:

Step 3: In a bowl, mix together the cooked and drained spinach, 1 cup of ricotta cheese, 1 cup of mozzarella cheese, 2 minced garlic cloves, 1/4 tsp of salt, and pepper to taste. Adjust seasoning as needed.

Lasagna Assembly:

Step 4: Cook the lasagna noodles according to the package directions, and drain and rinse them in cold water.

Step 5: In an 11 x 8.5-inch baking dish, spread 1/3 of the butternut squash filling on the bottom and sprinkle lightly with shredded mozzarella cheese. Add a layer of cooked lasagna noodles, ensuring they do not overlap.

Step 6: Over the noodles, spread half of the spinach filling and top lightly with mozzarella cheese. Add another layer of cooked noodles on top.

Step 7: Spread another 1/3 of the butternut squash mixture on top of the noodles, then sprinkle with mozzarella cheese.

Step 8: Add another layer of cooked noodles on top of the mozzarella cheese. Spread the rest of the spinach filling on top and lightly sprinkle with mozzarella cheese.

Step 9: For the final layer, spread a generous amount of the remaining butternut squash filling and sprinkle with grated Parmesan and the rest of the mozzarella cheese. Top with a sprinkle of Italian seasoning, paprika, and basil.

Step 10: Cover the baking dish with foil, tenting it slightly to avoid cheese sticking to it, and bake in the preheated oven for about 30 minutes. Remove the foil and continue to bake for an additional 10 minutes until the cheese is bubbly and golden.

Enjoy your delicious and healthy Butternut Squash and Spinach Lasagna!