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butternut squash and spinach lasagne

Butternut Squash & Spinach Lasagne

Author: By The Forkful
479kcal
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Prep 20 minutes
Cook 2 hours
Total 2 hours 30 minutes
This gorgeous butternut squash and spinach lasagne is the perfection introduction to autumn - creamy layers of butternut squash sauce, a lemony spinach ricotta filling, and plenty of mozzarella for the perfect cozy meal.
Servings 6
Course Main Meals
Cuisine Italian

Ingredients

  • 250 g lasagne noodles
  • 1 butternut squash
  • 2 tablespoon olive oil
  • Salt and pepper to taste
  • 100 g cream cheese
  • 0.5 teaspoon nutmeg
  • 300 g washed spinach chopped
  • 10 g basil leaves chopped
  • 2 garlic cloves minced
  • 250 g ricotta
  • 1 lemon zest
  • 40 g Parmesan cheese grated
  • 100 g shredded mozzarella cheese

Method

  1. Make the butternut squash sauce: Cut your butternut squash in two lengthwise and place both halves on a baking sheet. Brush with 1 tablespoon olive oil and season with salt and pepper, then roast at 220C for 1 hour.
    1 butternut squash, 1 tbsp olive oil, Salt and pepper to taste
  2. Remove the squash from the oven and let it cool for 10 minutes. Scoop the squash from it’s skin into a blender along with the cream cheese, nutmeg, and salt and pepper. Blend until smooth and creamy.
    100 g cream cheese, 0.5 tsp nutmeg
  3. Make the spinach and ricotta sauce: Heat the remaining 1 tablespoon olive oil in a pan, and add the spinach. Saute until wilted, then add the garlic and cook for another minute. Add the cooked spinach to a sieve and squeeze out any excess water.
    1 tbsp olive oil, 300 g washed spinach, 2 garlic cloves
  4. Add the spinach to a bowl with the ricotta, Parmesan, lemon zest, basil, and salt and pepper. Mix until well combined.
    10 g basil leaves, 250 g ricotta, 1 lemon, 40 g Parmesan cheese, Salt and pepper to taste
  5. Assemble the lasagne: Assemble the lasagne in the following order: butternut squash sauce, lasagne noodles, spinach & ricotta sauce, butternut squash sauce, mozzarella, lasagne noodles, and repeat. Finish the lasagne with the butternut squash sauce, followed by a generous layer of mozzarella.
    100 g shredded mozzarella cheese, 250 g lasagne noodles
  6. Cover the lasagne with foil and bake at 200C for 45 minutes, then uncover and bake for 15 minutes until the cheese on top has melted and turned bubbly and golden.

Nutrition

Calories479kcalCarbohydrates52gProtein20gFat22gSaturated Fat11gPolyunsaturated Fat1gMonounsaturated Fat8gCholesterol56mgSodium346mgPotassium931mgFiber6gSugar6gVitamin A18642IUVitamin C50mgCalcium394mgIron3mg

Notes

  • Squash: Roast in halves - easier than peeling. Blend with cream cheese and smoked paprika.
  • Spinach: Squeeze dry after sautéing - essential to prevent soggy lasagne.
  • Rest: 10-15 minutes before cutting so layers hold together.
  • Storage: Fridge 3-4 days, freezer 3 months. Make ahead and refrigerate up to 24 hours.

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