- 8
- 100 mins
Ingredients
- 2 cups butternut squash puree (about half of squash)
- 1 cup ricotta cheese
- 1/2 cup milk (or more, if needed)
- 1/4 + 1/8 teaspoon salt
- 1/4 teaspoon nutmeg
- 1 cup cooked spinach (8 oz uncooked)
- 1 cup ricotta cheese
- 1 cup mozzarella cheese
- 2 garlic cloves, minced
- 1/4 teaspoon salt
- pepper, to taste
- 10 oz lasagna noodles, cooked (for gluten free, use Tinkyada brown rice lasagna noodles)
- 1 and 1/2 cups mozzarella cheese (or more)
- 1/2 cup Parmesan cheese (on top)
- Italian seasoning
- Paprika
- Basil
Preparation
Step 1
This Butternut Squash and Spinach Three Cheese Lasagna recipe is healthy, vegetarian, perfect for the Fall and Winter season, and popular with kids! The lasagna combines Ricotta, Parmesan, and Mozzarella cheeses with spinach and pureed butternut squash to create the ultimate Fall & Winter comfort food.
This recipe uses butternut squash puree, which you can easily make by following this easy step-by-step tutorial:
how to make butternut squash puree
Make sure to use cooked lasagna noodles. Bring a large pot of water to boil, cook the noodles al dente, rinse each noodle with cold water and drain. This will guarantee the perfect texture!
Bake the lasagna at 375 F covered with foil for the first 30 minutes, then remove foil and bake for additional 10 minutes.
And, now step-by-step photos and instructions that illustrate how to make this delicious lasagna from scratch.
First, prepare the butternut squash filling. Using food processor, combine
with Ricotta cheese, milk, salt and nutmeg. Add more milk if needed (to make the butternut squash filling very creamy). Mix very well, taste and add more salt, if needed:
Make spinach filling by mixing cooked spinach, Ricotta cheese, Mozzarella cheese, minced garlic, salt and pepper:
Cook the lasagna noodles according to the package instructions, rinse with cold water and drain. Top the first layer of butternut squash mixture with cooked lasagna noodles without overlapping – as you can see I used 3 noodles. Use as many noodles as you need for your baking dish.
Spread another layer (1/3) of butternut squash mixture:
Cover the baking dish with foil and bake for 30 min. Remove foil and bake additional 10 minutes.
Yield:
Preheat oven to 375 F.
. Using food processor, combine 2 cups of butternut squash puree with Ricotta cheese, milk, salt and nutmeg. Add more milk if needed (to make the butternut squash filling very creamy). Mix very well, taste and add more salt, if needed.
Combine spinach, Ricotta cheese, mozzarella, garlic, salt and pepper. Mix, taste, and add more salt and pepper, if needed.
Bring a very large pot of water to boil, and cook lasagna noodles according to package instructions. Rinse in cold water, drain. Using knife, trim noodles to fit your baking dish (if necessary).
Spread another layer (1/3) of butternut squash mixture, then sprinkle lightly with Mozzarella cheese. Top with cooked noodles.
Cover the baking dish with foil and bake for 30 min. Remove foil and bake additional 10 minutes.
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