I was a vegetarian for 3 years and although I do eat meat now, lasagna is the one dish I still prefer vegetarian. The flavors are just so bold! This butternut squash lasagna is one of my favorite vegetarian recipes. Make a double batch — it’s easy to freeze and reheat!
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Things You’ll Need
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1 medium sized butternut squash (about 6 cups, cubed)
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3 tablespoons olive oil, divided
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2 cups ricotta cheese, divided
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½ cup milk
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2 teaspoons salt, divided
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2 teaspoons pepper, divided
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1 teaspoon garlic powder
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½ teaspoon nutmeg
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4 cups spinach leaves, packed
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1 large egg
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2 cups shredded mozzarella cheese, divided
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1/2 cup shredded parmesan, divided
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8 lasagna noodles
Step 1: Cook the squash
Preheat the oven to 400°F. Peel and cube the squash, and add in an even layer to a baking sheet. Drizzle with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Roast until fork tender, about 20 minutes.
Step 2: Cook the spinach
Add the spinach, 1 tablespoon olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper to a large pan over medium high heat. Cook until wilted, then remove from heat and allow to cool slightly.
Step 3: Make the ricotta layer
Add 1 cup of ricotta, 1 1/2 cups mozzarella, 1/4 cup parmesan, the egg, and garlic powder to the pan. Stir to combine.
Step 4: Make the sauce
Add the cooked butternut squash, remaining ricotta, milk, 1 teaspoon salt, 1 teaspoon pepper, and the nutmeg to a blender. Blend until smooth, adding additional milk to thin to desired consistency.
Step 5: Layer
Lower oven temperature to 350°F. Spray an 8×8″ baking dish with cooking spray. Starting with the sauce, layer the ingredients in the dish until all the ingredients have been used. Top with the remaining cheese.
Step 6: Bake
Bake uncovered until the edges start to brown and the cheese has melted, about 20 minutes.
Step 7: Serve
Serve warm and enjoy!
