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Roasted Butternut Squash & Spinach Lasagna

Smooth roasted butternut squash sauce brings this lasagna to life with delicious flavors that will have you wanting seconds.
Prep Time40 mins
Cook Time40 mins
Total Time1 hr 20 mins
Servings: 8 servings

Ingredients

For Roasted Butternut Squash Filling:

  • 2 lbs packaged, pre-cut butternut squash (if you aren't able to get this in your area or would prefer to start from scratch, you need 1 medium-sized butternut squash, peeled, de-seeded and cut into small cubes, using 2 lbs of butternut squash cubes)
  • 2 Tbsp. olive oil
  • 1 tsp. salt
  • 1/2 tsp. ground black pepper
  • 3/4 cup milk (plus more, if needed)
  • 1/4 tsp. nutmeg

Spinach Filling

  • 1 cup cooked spinach
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 2 cloves minced garlic
  • 1/4 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1 tsp. paprika
  • 1 tsp. Italian seasoning

For Assembly:

  • ~1 (16oz) box of lasagna noodles (cooked according to package directions) - I used whole wheat noodles and needed ~18 noodles for my 9" x 13" pan
  • 1+1/2 cups shredded mozzarella cheese
  • 1/2 cup grated parmesan cheese

Instructions

For Roasted Butternut Squash Filling:

  • Preheat oven to 450 degrees F.
  • Toss the butternut squash cubes with 2 Tbsp. olive oil and the salt and pepper and then spread out in an even layer on a high-rimmed, non-stick baking sheet.
  • Bake on the center rack of the oven for 15 minutes, then stir the squash (try to flip the pieces over) and spread back out in an even layer.
  • Continue baking about 15-20 minutes longer, until completely tender (you need it to be so tender that a fork slides right through it with no effort).
  • While the squash is cooking, make the spinach filling.
  • When squash is done cooking, turn down the oven temperature to 375 degrees F (temperature the lasagna will be cooked at). Place the squash in a blender or food processor and puree until completely smooth.
  • Add the ricotta cheese, milk, salt and nutmeg and continue blending/processing until everything is thoroughly combined, then set aside. *Note: Add more than the 3/4 cup of milk if it seems really thick. You want it to be more like a sauce consistency.*

For Spinach Filling:

  • Mix together all the spinach filling ingredients. Set aside.

For Assembly/Cooking:

  • Lightly grease a baking dish (I used a 9" x 13" dish).
  • Spread 1/3 of the roasted butternut squash filling evenly across the bottom of the pan, then sprinkle a bit of the mozzarella cheese over the top.
  • Place a layer of cooked lasagna noodles on top, without overlapping noodles (I cut some noodles to fit into odd spaces to make sure there was a full, even layer of noodles).
  • Spread half of the spinach mixture on top of the noodles, then sprinkle a bit of the mozzarella cheese across the top.
  • Place another layer of cooked lasagna noodles on top of the spinach mixture, again without overlapping the noodles.
  • Spread 1/3 of the roasted butternut squash filling over top of the noodles, then sprinkle a bit of the mozzarella cheese on top.
  • Place another layer of cooked lasagna noodles on top of the spinach mixture, again without overlapping the noodles.
  • Spread the other 1/2 of the spinach filling over top of the noodles, then sprinkle a bit more of the mozzarella cheese on top.
  • Place a final layer of cooked lasagna noodles on top of the spinach mixture, again without overlapping the noodles.
  • Spread the remaining roasted butternut squash filling over top of the noodles, then sprinkle the remaining mozzarella cheese and the Parmesan cheese over the top.
  • Cover the baking dish with aluminum foil and bake in the 375 degree oven for 30 minutes.
  • Remove the foil from the baking dish and continue baking uncovered for ~10-15 minutes until cheese is melted.
  • Allow lasagna to sit at room temperature for about 10 minutes before cutting.

Notes

**NOTE: This recipe is NOT Low FODMAP and is NOT approved for IBS and/or GERD/Acid Reflux/Heartburn**
Adapted from Julia's Album