Butternut Squash & Spinach Lasagna Recipe

You’ll never think of lasagna the same after trying this butternut squash lasagna recipe 😍😛

My friend Sarah made this for us for the first time last year, the recipe is from Julia’s Album

Butternut squash itself is so decadent and cheesy, mix that with ricotta, mozzarella, and Parmesan and were talking some serious ooey gooey creamy lasagna.

I usually turn my nose up to a dinner recipe with out a protein that isn't cheese.. but believe it or not this recipe has 23g of protein per serving! It is certainly a treat of a meal... but hey we should all live a little!

Ingredients

Butternut Squash Puree

• 2 Cups Butternut Squash / ~1/2 a squash

• 1 Cup Ricotta

• ½ Cup Milk

• 1 tbsp Olive Oil

• ¼ tsp Salt

• ¼ tsp Nutmeg

Spinach Filling

• 1 Cup Cooked Spinach (I used one 300g brick of frozen spinach, thawed)

• 1 Cup Ricotta

• 1 Cup Mozzarella

• 2 Cloves Garlic, Minced

• ¼ tsp Salt

• Cracked Pepper, to taste

Other Ingredients

• 10oz Lasagna Noodles (I used spinach noodles, it tasted great but beware of a 𝘨𝘳𝘦𝘦𝘯𝘦𝘳 taste, says mom)

• 2 Cups Mozzarella

• ½ Cup Parmesan

• ¼ tsp Italian Seasoning

• ¼ tsp Paprika

• ¼ tsp Basil

Directions

1. Preheat Oven to 375 degrees

Butternut Squash Puree

1. Slice one butternut squash in half (long ways), scoop out the seeds, and brush with olive oil.

2. Place cut side down on a baking sheet for 30-40 minutes or until soft in the centre

3. Remove squash from oven and let cool. Once cooled, use a fork to remove the skin and transfer 2 Cups of squash into a food processor

4. Blend Squash and add in Ricotta, Milk, Salt, and Nutmeg. Blend until smooth

Spinach Filling

1. Cook 200g of spinach down to one cup of cooked spinach. Or thaw 200-300g of spinach and add to a mixing bowl

2. Combine with ricotta, mozzarella, garlic, salt and pepper. Mix well

Lasagna

1. Bring a large pot of water to boil and cook lasagna noodles according to package instructions.

2. Prepare a casserole dish (11’ x 8.5’ x 3’ deep) by greasing with olive oil.

3. Layer the butternut squash, spinach, mozzarella, and lasagna noodles in the dish. (⅓ butternut squash purée, mozzarella, noodles, spinach filling, mozzarella, noodles, repeat)

4. Once you have completed layering your lasagna, spread the remainder of the butternut squash purée on the top layer of noodles and sprinkle with Parmesan cheese and the remaining mozzarella

5. Sprinkle the Italian seas onion, basil, and paprika on top

6. Cover the casserole dish with foil and bake for 30 minutes. Remove foil and bake for another 10 minutes
   

Viola! Enjoy!!