Butternut Squash & Spinach Lasagna



Butternut Squash Filling:
2 cups butternut squash puree (1/2 squash or 6 cups of frozen pre-cut squash for 20-30mins @ 400F, then blended in food processor)
1 cup ricotta cheese
1/2 cup milk
1/4 & 1/8 tsp salt
1/4 tsp nutmeg

Spinach Filling:
1 cup cooked spinach (4-80z before cooking)
1 cup ricotta cheese
1 cup mozzarella cheese
2 garlic cloves, minced
1/4 tsp salt, pepper to taste

10 oz cooked lasagna noodles (I used 12 noodles, layers of 3)
1 cup mozzarella cheese
1/2 cup parmesan cheese
Italian seasoning to taste
paprika to taste
basil to taste

1. Preheat oven to 375F
2. Prepare Butternut Squash Filling: Put pre-cooked squash puree in food processor with ricotta cheese, milk, salt and nutmeg
3. Prepare Spinach Filling: In pan, cook on low- combine spinach, ricotta cheese, mozzarella cheese, garlic, salt and pepper
4. Lasagna Noodles: In large pot of boiling water, cook according to package instructions. Rinse in cold water, drain, and trim noodles to fit baking dish
5. Lasagna Assembly: Grease lasagna dish with olive oil. Spread 1/3 of squash filling on bottom of dish. Sprinkle with mozzarella. Top with lasagna noodles (I used 3.)
6. Spread 1/2 of spinach filling over noodles. Top with mozzarella. Top with noodles.
7. Spread another layer (1/3) of squash mixture, sprinkle with mozzarella. Add noodles.
8. Spread remaining spinach filling over noodles. Top with mozzarella. Add noodles.
9. Spread remaining squash filling over noodles. Sprinkle with parmesan and remaining mozzarella. Generously sprinkle with Italian seasoning, paprika and basil.
10. Cover with foil and bake for 30 mins. Remove foil, bake additional 10 mins.

This recipe took longer to prep that I normally spend on recipes…but it was worth it. Quite delicious. Found (but slightly altered) from Pinterest at:



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