This lasagna is a fantastic choice for weeknight dinners, potlucks, or a family gathering. It’s simple enough to whip up on a lazy Sunday afternoon and elegant enough to serve at a holiday dinner. With its gorgeous golden layers, it’s bound to be the star of your table. Whether you’re a seasoned cook or a beginner, this recipe will guide you step-by-step through creating a dish that’s sure to become a family favorite.
Recipe Highlights
What makes this Butternut Squash and Spinach Lasagna so special? Let’s dive into a few key highlights:
- Vegetarian-Friendly: No meat here! This dish is packed with wholesome veggies, making it a great choice for Meatless Monday or any time you want a lighter, plant-based meal.
- Nutritious and Hearty: With layers of butternut squash, spinach, and creamy cheeses, you’ll get a hearty, filling meal without the heaviness of traditional lasagna. It’s rich in vitamins A and C, fiber, and plant-based goodness.
- Comforting yet Healthy: This lasagna is all about balance—rich and creamy with a slight sweetness from the squash and a hint of freshness from the spinach. It’s perfect for those who want a comfort food fix with a nutritious twist.
- Great for Meal Prep: This lasagna tastes even better the next day, making it ideal for leftovers. It also freezes beautifully, so you can make it ahead and save it for a busy night.
Ingredients and Preparation Tips
List of Ingredients:
- 1 large butternut squash, peeled, seeded, and cubed
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage)
- 9 lasagna noodles, no-boil or regular
- 1 pound fresh spinach, chopped (or 1 package frozen, thawed and drained)
- 1 cup ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 2 cups marinara sauce
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Pinch of nutmeg (optional, for a hint of warmth)
Sourcing Tips:
- Butternut Squash: If you’re short on time, you can buy pre-cubed butternut squash in the produce section or frozen cubes. Just make sure to roast them for that caramelized flavor.
- Spinach: Fresh spinach adds a vibrant green color and texture, but frozen spinach is a convenient alternative. If using frozen, make sure to drain any excess liquid to avoid a soggy lasagna.
- Ricotta Cheese: Opt for whole-milk ricotta for the creamiest texture. If you prefer a lighter version, part-skim works too, but avoid fat-free for the best flavor.
Preparation Tips:
- Roast the Squash: Roasting the butternut squash caramelizes its natural sugars, enhancing its sweet, nutty flavor. Don’t skip this step! A little drizzle of olive oil, salt, pepper, and sage goes a long way.
- Drain the Spinach: If using frozen spinach, squeeze out as much moisture as possible to prevent the lasagna from becoming watery.
- No-Boil Noodles: No-boil lasagna noodles save time and absorb flavors beautifully, but if you’re using regular noodles, make sure to cook them until just al dente before assembling the lasagna.
Step-by-Step Instructions
Directions:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare the Butternut Squash: Toss the cubed butternut squash with olive oil, salt, pepper, and sage. Spread it evenly on the prepared baking sheet. Roast for 25-30 minutes, or until tender and slightly caramelized, flipping halfway through. Remove from the oven and set aside.
- Cook the Spinach: In a large skillet over medium heat, sauté the spinach until wilted (or warm through if using frozen spinach). Season with a pinch of salt and garlic powder, then set aside.
- Mix the Ricotta: In a medium bowl, combine the ricotta cheese, Italian seasoning, and a pinch of nutmeg. Stir well to incorporate the herbs evenly.
- Assemble the Lasagna: Lower the oven to 375°F (190°C). In a large baking dish, spread a thin layer of marinara sauce on the bottom. Layer with lasagna noodles, a layer of roasted butternut squash, a handful of sautéed spinach, dollops of ricotta mixture, and a sprinkle of mozzarella and Parmesan. Repeat these layers, finishing with a generous layer of cheese on top.
- Add Cream for Extra Richness: Before baking, pour the heavy cream evenly over the top of the lasagna. This will create a rich, creamy texture as it bakes.
- Bake: Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until bubbly and golden on top.
- Rest Before Slicing: Allow the lasagna to rest for 10 minutes before slicing. This helps it set and makes slicing easier.
Recipe Variations and Customizations
Alternative Ingredients:
- Cheese Lovers: Add an extra layer of cheese by including shredded Gruyère or a smoky Gouda for added depth of flavor.
- Gluten-Free: Use gluten-free lasagna noodles. These are widely available, and no one will even notice the difference.
- Vegan Option: Substitute ricotta with a dairy-free version or a cashew-based cream. Use dairy-free mozzarella shreds and a vegan Parmesan alternative. Replace heavy cream with coconut milk for a subtle sweetness that complements the squash.
Flavor Boosters:
- Add Herbs: Fresh herbs like rosemary, thyme, or basil can add a fragrant touch to the sauce and cheese mixture.
- Spice It Up: If you like a little heat, add a pinch of red pepper flakes to the marinara sauce or sprinkle cayenne on the squash before roasting.
- Nutty Twist: Sprinkle toasted pine nuts or chopped walnuts between layers for a subtle crunch and nutty flavor.
Presentation Tips:
- Garnish with fresh herbs like parsley or basil just before serving. It adds a pop of color and freshness.
- Serve Hot: This lasagna is best enjoyed piping hot, straight out of the oven. Allow it to cool just a bit, then slice and serve with a spatula.
- Use a Glass Dish: If you have a glass baking dish, use it! It’s easier to see the beautiful layers, and it makes for an appealing presentation when serving.
Nutrition and Health Benefits
This Butternut Squash and Spinach Lasagna isn’t just delicious; it’s packed with nutrients that make it a healthier comfort food choice:
- Butternut Squash: Rich in vitamins A and C, fiber, and antioxidants, this hearty veggie adds a creamy texture and natural sweetness to the dish.
- Spinach: High in iron, calcium, and vitamins K and C, spinach is a powerhouse of nutrients that boosts the nutritional profile of the lasagna.
- Cheese: While cheese does add calories, it also provides calcium and protein. Opt for part-skim versions to reduce fat while still enjoying the creamy richness.
- Protein: This vegetarian lasagna is a good source of protein, especially if you choose a high-protein ricotta cheese.
Serving Suggestions and Pairing Ideas
This Butternut Squash and Spinach Lasagna is hearty and filling, but it pairs beautifully with a few simple sides that complement its flavors:
- Fresh Salad: Serve it with a crisp green salad. A simple mix of arugula, cherry tomatoes, cucumber, and a light balsamic vinaigrette adds a refreshing contrast to the creamy lasagna.
- Garlic Bread: You can’t go wrong with classic garlic bread. Warm, crusty bread brushed with garlic butter and a sprinkle of Parmesan makes the perfect sidekick.
- Roasted Vegetables: For an extra boost of veggies, roast some broccoli, carrots, or Brussels sprouts alongside the lasagna. Their savory flavors complement the slight sweetness of the butternut squash.
- Lemon Iced Tea: A glass of chilled, lightly sweetened lemon iced tea pairs wonderfully with this cozy dish. The citrus notes cut through the creaminess of the cheese.
FAQ Section
Can I Make Butternut Squash and Spinach Lasagna Ahead of Time?
Absolutely! This lasagna is an excellent make-ahead dish. You can assemble it the day before, cover it tightly with plastic wrap or foil, and refrigerate it overnight. When you’re ready to bake, let it come to room temperature for about 20 minutes before popping it in the oven. This makes it a perfect choice for entertaining or prepping for a busy week.
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. The flavors tend to meld together even more, making the lasagna taste even better the next day. When reheating, you can microwave individual portions or reheat the entire dish in the oven at 350°F (175°C) for about 20 minutes, covered with foil.
Can I Freeze This Lasagna?
Yes! This lasagna freezes beautifully. To freeze, let it cool completely after baking. Cut it into portions and wrap them individually in plastic wrap, then place them in a freezer-safe bag or container. It can be stored in the freezer for up to 3 months. To reheat, let it thaw in the refrigerator overnight and warm it up in the oven at 350°F (175°C) until heated through.
What Are Some Good Substitutions for Butternut Squash?
If you can’t find butternut squash or want to switch things up, you can use sweet potatoes or pumpkin as a substitute. Both will offer a similar sweetness and creamy texture. Acorn squash is another great alternative for a slightly different flavor profile.
Can I Make This Lasagna Gluten-Free?
Yes, you can! Simply use gluten-free lasagna noodles. There are many options available, and they work just as well as traditional noodles. If you’re making this for guests, they likely won’t even notice the difference.
Can I Use a Different Type of Cheese?
Of course! While mozzarella and Parmesan are traditional, you can mix things up by using provolone for a bit of smokiness or fontina for a creamier texture. For a sharper flavor, consider using a mild cheddar or adding a sprinkle of pecorino.
Cooking Notes and Tips
Chef’s Notes:
To bring out the natural sweetness of the butternut squash, make sure you roast it until it’s slightly caramelized and tender. This adds a deeper flavor to the dish and prevents the lasagna from becoming too watery. A dash of nutmeg in the ricotta mixture adds warmth without overpowering the flavors. For an extra creamy lasagna, a little heavy cream goes a long way in creating a rich, velvety texture.
Pro Tips:
- Use fresh herbs if you have them on hand. They elevate the flavor profile and add a vibrant freshness to the dish.
- Let the lasagna rest for about 10 minutes after baking. This helps the layers set, making it easier to slice and serve.
- If you’re using no-boil noodles, add a little extra sauce to ensure the noodles soften properly during baking.
Storage Tips:
For best results, store any leftovers in an airtight container in the refrigerator. Reheat in the oven for a crispy top or in the microwave for a quick lunch. If you’re freezing individual portions, wrap each slice tightly to prevent freezer burn.
Conclusion
Butternut Squash and Spinach Lasagna is a deliciously hearty twist on a classic favorite. It’s the kind of dish that brings comfort and warmth to any dinner table, combining creamy layers of cheese with sweet, caramelized butternut squash and earthy spinach. Whether you’re serving it as a cozy family dinner, a holiday side dish, or preparing it for meal prep, this lasagna is sure to impress both kids and adults alike.
The versatility of this recipe makes it perfect for any occasion. It’s easy enough for weeknight cooking but elegant enough for a special occasion. Plus, it’s a great way to sneak in more veggies without sacrificing flavor. The combination of textures silky squash, tender noodles, creamy ricotta, and melted mozzarella will have everyone coming back for seconds.
I hope you give this Butternut Squash and Spinach Lasagna a try! It’s a recipe that will become a staple in your kitchen, delivering all the comfort of traditional lasagna with a healthy, modern twist. If you enjoyed this recipe, don’t forget to share it with friends and family. Leave a comment below to let me know how it turned out for you or any creative variations you tried.