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Butternut Squash and Spinach 3-Cheese Lasagna

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Butternut Squash and Spinach 3-Cheese Lasagna is a cozy, layered vegetarian dish featuring roasted squash, tender spinach, and a blend of creamy cheeses. This comforting meal is hearty yet wholesome, making it perfect for fall dinners, holidays, or meal prep.

Ingredients

  • 1 medium butternut squash, peeled and cubed
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 2 cloves garlic, minced
  • 5 oz fresh spinach or 10 oz frozen spinach (thawed and squeezed dry)
  • 1 1/2 cups ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 egg
  • 9–12 lasagna noodles (no-boil or cooked if using regular)
  • Optional: 1 teaspoon fresh sage or thyme, chopped
  • Optional: pinch of nutmeg

Instructions

  1. Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, until tender.
  2. While squash roasts, sauté garlic in a little olive oil. Add spinach and cook until wilted if using fresh, or warm through if using thawed frozen spinach.
  3. In a bowl, combine ricotta cheese, egg, cooked spinach, nutmeg, salt, and pepper.
  4. Once squash is roasted, mash lightly or puree for a smoother texture. Mix in sautéed garlic if not already added to spinach.
  5. Reduce oven to 375°F (190°C). In a greased baking dish, start layering: spread some squash puree on the bottom, add a layer of noodles, then ricotta-spinach mixture, mozzarella, and a sprinkle of Parmesan.
  6. Repeat layers until ingredients are used, finishing with noodles topped with mozzarella and Parmesan.
  7. Cover with foil and bake for 30 minutes. Uncover and bake for 10–15 more minutes, until golden and bubbly.
  8. Let rest for 10–15 minutes before slicing and serving.

Notes

  • Use store-bought squash puree to save time—just season it well.
  • Add caramelized onions or roasted garlic to the squash for deeper flavor.
  • Substitute kale for spinach or use a mix of greens.
  • Use gluten-free noodles for a GF-friendly version.
  • This lasagna freezes well baked or unbaked for up to 2 months.

Nutrition

Find it online: https://cookedbymaya.com/butternut-squash-and-spinach-3-cheese-lasagna/