Spinach and Butternut Squash Lasagna Recipe

There’s something undeniably comforting about the blend of hearty vegetables and creamy cheeses in a Spinach and Butternut Squash Lasagna. This delightful dish is perfect for a cozy family dinner, a special occasion, or a simple weeknight meal. With layers of vibrant spinach and sweet butternut squash complementing the melted mozzarella and rich Parmesan, this lasagna will undoubtedly become a family favorite. Gather your loved ones around the table and let this warm, inviting dish bring smiles and satisfy taste buds.

Recipe Summary

• Prep Time: 25 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 25 minutes
• Servings: 6
• Skill Level: Intermediate

Ingredients

• 2 cups fresh spinach, washed and chopped
• 3 cups butternut squash, peeled and cubed
• 1 package lasagna noodles (no-boil or regular, as preferred)
• 2 cups ricotta cheese
• 2 cups mozzarella cheese, shredded
• 1 cup Parmesan cheese, grated
• 3 cups marinara sauce
• 1 clove garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon dried Italian seasoning
• Fresh basil leaves for garnish (optional)

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
3. Add the butternut squash cubes to the skillet, season with salt, pepper, and Italian seasoning. Cook for about 10-15 minutes until the squash is tender, stirring occasionally.
4. In a medium bowl, mix the ricotta cheese with salt and pepper to taste. Set aside.
5. Spread a thin layer of marinara sauce on the bottom of a 9×13 inch baking dish.
6. Layer 4 lasagna noodles over the sauce, then add half of the ricotta mixture, followed by half of the cooked butternut squash and chopped spinach.
7. Spread another layer of marinara sauce over the vegetables, followed by a generous sprinkle of mozzarella and Parmesan cheese.
8. Repeat layers: noodles, ricotta mixture, remaining butternut squash, spinach, marinara sauce, mozzarella, and Parmesan cheese.
9. Finish with a final layer of noodles, marinara sauce, and the remaining mozzarella and Parmesan cheese.
10. Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Then remove the foil and bake for an additional 15 minutes or until the cheese is golden and bubbly.
11. Remove from the oven and let it sit for 10 minutes before serving. Garnish with fresh basil leaves, if desired.

Helpful Tips

• Tip 1: Save time by using pre-cooked butternut squash from the store.
• Tip 2: For a gluten-free version, use gluten-free lasagna noodles.
• Tip 3: Substitute ricotta cheese with cottage cheese for a lighter version.
• Tip 4: Add a layer of sautéed mushrooms for an extra umami flavor.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat in the oven at 350°F until warm.

Pairings

This Spinach and Butternut Squash Lasagna pairs wonderfully with a fresh green salad drizzled with balsamic vinaigrette and garlic bread. For drinks, a crisp white wine like Pinot Grigio or a chilled sparkling water with a slice of lemon would complement the flavors beautifully.

We hope you enjoy making and savoring this Spinach and Butternut Squash Lasagna. Don’t forget to share your delightful creations with us by using #ZynahzRecipes or tagging us on Instagram. We’d love to hear your feedback, so please leave a comment on our website https://www.zynahz.com/. Subscribe to our newsletter for more heartwarming recipes and follow us on social media for daily inspiration and updates. Happy cooking!