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Spinach Butternut Squash Lasagna
Spinach butternut squash lasagna transforms traditional comfort food into a vibrant, nutritious masterpiece. This hearty dish combines the sweet earthiness of roasted butternut squash with iron-rich spinach, creating layers of flavor that satisfy both vegetarians and meat-lovers alike. Perfect for family dinners or meal prep, this recipe delivers restaurant-quality results in your own kitchen.
Why You'll Love This Recipe
- Packed with nutrients from butternut squash and spinach, providing vitamins A, C, and folate for a healthier twist on classic lasagna
- Naturally sweet butternut squash balances the savory cheese and herbs, creating complex flavors without added sugars
- Make-ahead friendly recipe that tastes even better the next day, perfect for busy weeknight dinners
- Impressive presentation with beautiful orange and green layers that makes it ideal for entertaining guests
- Freezer-friendly option that provides homemade meals for weeks, saving time and money on busy schedules
Why This Spinach Butternut Squash Lasagna Recipe Works
This recipe succeeds because it balances moisture levels perfectly. Roasting the butternut squash removes excess water while concentrating flavors. The spinach gets properly wilted and drained, preventing soggy layers.
The cheese combination creates ideal texture. Ricotta provides creaminess, mozzarella melts beautifully, and Parmesan adds sharp flavor. Using no-boil noodles simplifies preparation while absorbing surrounding flavors during baking.
Temperature control ensures even cooking. Starting covered preserves moisture, then uncovering allows the top to brown. The resting period lets layers set properly for clean slicing.
What You’ll Need for Spinach Butternut Squash Lasagna
Ingredients
| Ingredient | Quantity (Approx) | Purpose / Notes |
|---|---|---|
| Lasagna noodles | 9 sheets | Structure base, no-boil preferred |
| Butternut squash | 2 cups cubed | Main flavor component, natural sweetness |
| Fresh spinach | 4 cups | Nutrients and color contrast |
| Ricotta cheese | 1 cup | Creamy texture between layers |
| Mozzarella cheese | 2 cups shredded | Melting cheese for binding |
| Parmesan cheese | 1/2 cup grated | Sharp flavor enhancement |
| Garlic cloves | 3 minced | Aromatic base flavor |
| Extra virgin olive oil | 2 tbsp | Roasting and sautéing medium |
| Canned whole tomatoes | 28 oz | Sauce base and moisture |
| Salt and pepper | To taste | Seasoning enhancement |
Tools
| Tool | Purpose |
|---|---|
| 9×13 inch baking dish | Main cooking vessel for lasagna assembly |
| Large skillet | Sautéing spinach and garlic mixture |
| Roasting pan | Roasting butternut squash until tender |
| Mixing bowls | Combining sauce ingredients and prep work |
| Sharp knife | Cubing squash and mincing garlic |
| Aluminum foil | Covering during initial baking phase |
How to Make Spinach Butternut Squash Lasagna
| Step | Instructions |
|---|---|
| 1. Prep and Preheat | Preheat oven to 375°F (190°C). Prepare 9×13 inch baking dish by lightly greasing. |
| 2. Roast Squash | Toss cubed butternut squash with olive oil, salt, and pepper. Roast 25 minutes until fork-tender. |
| 3. Sauté Spinach | Heat olive oil in skillet over medium heat. Add minced garlic, cook until fragrant. Add spinach, cook until wilted. |
| 4. Prepare Sauce | Crush canned tomatoes in bowl. Season with salt and pepper, mix thoroughly. |
| 5. First Layer | Spread thin layer of tomato sauce in baking dish. Place 3 noodles over sauce. |
| 6. Build Layers | Add dollops of ricotta, roasted squash, sautéed spinach, mozzarella, and sauce. Repeat twice. |
| 7. Final Layer | Top with remaining noodles, sauce, and mozzarella. Sprinkle Parmesan over everything. |
| 8. Bake | Cover with foil, bake 35 minutes. Remove foil, bake 10 minutes more until bubbly. |
| 9. Rest | Let stand 10 minutes before slicing for clean cuts and proper setting. |
Chef's Helpful Tips
- Salt the cubed butternut squash 15 minutes before roasting to draw out moisture and concentrate flavors
- Squeeze excess water from cooked spinach using clean kitchen towel to prevent watery lasagna layers
- Let ricotta come to room temperature before assembly for easier spreading and better layer distribution
- Cover edges with foil strips if browning too quickly during the uncovered baking phase
- Test doneness by inserting knife in center – it should slide through easily with minimal resistance
Serving and Storage Tips for Spinach Butternut Squash Lasagna
Serving Tips
Serve this butternut squash lasagna with a crisp green salad and crusty bread. The fresh greens balance the rich, creamy textures perfectly.
Pair with roasted vegetables or steamed broccoli for additional nutrients. A light vinaigrette dressing complements the dish’s natural sweetness. Consider serving alongside our ultimate chicken casserole for larger gatherings.
Store leftovers in refrigerator up to 4 days. Reheat individual portions in microwave or cover entire dish with foil and warm in 350°F oven for 20 minutes. Freezes well up to 3 months when properly wrapped.
Mistakes to Avoid while making Spinach Butternut Squash Lasagna
Don’t skip draining the spinach properly. Excess moisture creates soggy layers that won’t hold their shape when sliced. Always squeeze cooked spinach in clean kitchen towel.
Avoid overcooking the butternut squash during roasting. It should be tender but not mushy, as it continues cooking during assembly baking. Test with fork for proper doneness.
Never skip the resting period after baking. Cutting immediately causes layers to slide apart and creates messy servings. Ten minutes allows proper setting for clean presentation.
Don’t use too much sauce between layers. This spinach and squash combination releases moisture during cooking, so moderate sauce prevents wateriness.
You Must Know
- Fresh spinach reduces significantly when cooked – 4 cups fresh equals about 1/2 cup cooked and drained
- Butternut squash sweetness varies by season, so taste and adjust seasoning accordingly during preparation
- No-boil noodles absorb liquid during baking, so ensure adequate sauce coverage for proper hydration
- Lasagna tastes better the next day as flavors meld together, making it perfect for advance preparation
Suggestions for Spinach Butternut Squash Lasagna
Add roasted red peppers between layers for extra color and smoky flavor. Their sweetness complements the butternut squash beautifully while adding visual appeal.
Try incorporating fresh herbs like sage or thyme. These pair naturally with butternut squash and elevate the overall flavor profile. Add them to the ricotta mixture for even distribution.
Consider protein additions like cooked ground turkey or crumbled tofu for heartier meals. Season well and layer between the vegetables for balanced nutrition.
Experiment with different cheese combinations. Goat cheese mixed with ricotta adds tanginess, while fontina provides extra creaminess. Similar to our creamy pasta dishes, cheese quality matters significantly.
FAQs:
Yes, assemble the lasagna completely and refrigerate up to 2 days before baking. Add 10-15 minutes to cooking time if baking directly from refrigerator. You can also freeze unbaked lasagna for up to 3 months.
Peel the squash with a vegetable peeler, cut in half lengthwise, scoop out seeds, then cut into 1/2-inch cubes. Uniform sizing ensures even roasting and consistent texture throughout the lasagna.
Yes, use 10 oz frozen spinach, thawed and thoroughly drained. Squeeze out all excess moisture using clean kitchen towel. Frozen spinach is more concentrated, so you’ll need less volume than fresh.
The cheese should be golden and bubbly on top, and a knife inserted in center should slide through easily. Internal temperature should reach 165°F. The edges will be slightly pulling away from dish sides.
Serve with mixed green salad, garlic bread, or roasted vegetables. The rich, creamy lasagna pairs well with lighter sides that provide textural contrast and fresh flavors to balance the meal.
Conclusion
This spinach butternut squash lasagna delivers comfort food satisfaction with nutritious ingredients your family will love. The combination of sweet roasted squash, iron-rich spinach, and creamy cheeses creates layers of flavor that satisfy every palate.
Perfect for meal prep or entertaining, this recipe rewards you with leftovers that taste even better the next day. The make-ahead friendly nature makes it ideal for busy schedules while providing homemade quality your family deserves.
Whether you’re looking to add more vegetables to your diet or simply want to try something new, this lasagna proves that healthy eating doesn’t mean sacrificing flavor. Give it a try and discover your new favorite comfort food recipe.
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📖 Recipe Card
Spinach Butternut Squash Lasagna
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
Description
A delicious and nutritious vegetarian lasagna featuring roasted butternut squash, fresh spinach, and three types of cheese layered between tender pasta sheets for the perfect comfort food meal.
Ingredients
- 9 sheets lasagna noodles
- 2 cups cubed butternut squash
- 4 cups fresh spinach
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 3 minced garlic cloves
- 2 tbsp extra virgin olive oil
- 28 oz canned whole tomatoes
- Salt and pepper to taste
Instructions
- Prep and Preheat: Preheat oven to 375°F (190°C). Prepare 9×13 inch baking dish by lightly greasing.
- Roast Squash: Toss cubed butternut squash with olive oil, salt, and pepper. Roast 25 minutes until fork-tender.
- Sauté Spinach: Heat olive oil in skillet over medium heat. Add minced garlic, cook until fragrant. Add spinach, cook until wilted.
- Prepare Sauce: Crush canned tomatoes in bowl. Season with salt and pepper, mix thoroughly.
- First Layer: Spread thin layer of tomato sauce in baking dish. Place 3 noodles over sauce.
- Build Layers: Add dollops of ricotta, roasted squash, sautéed spinach, mozzarella, and sauce. Repeat twice.
- Final Layer: Top with remaining noodles, sauce, and mozzarella. Sprinkle Parmesan over everything.
- Bake: Cover with foil, bake 35 minutes. Remove foil, bake 10 minutes more until bubbly.
- Rest: Let stand 10 minutes before slicing for clean cuts and proper setting.
Notes
- Salt the cubed butternut squash 15 minutes before roasting to draw out moisture and concentrate flavors
- Squeeze excess water from cooked spinach using clean kitchen towel to prevent watery lasagna layers
- Let ricotta come to room temperature before assembly for easier spreading and better layer distribution
- Test doneness by inserting knife in center – it should slide through easily with minimal resistance
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 485 calories
- Sugar: 12g
- Sodium: 890mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 65mg
Keywords: spinach butternut squash lasagna, vegetarian lasagna, butternut squash recipe, healthy lasagna, comfort food, Italian cuisine
