simple living for a scrumptious life


Butternut Squash Spinach Lasagna

This is the second time in seven days that I’ve made a meatless meal. And the second time my carnivore Hubs has devoured it! I’ve gotta tell ya… I’m very proud of how he has adjusted to my new recipe obsession. No complaints, no questions, and no eye rolls. It must help that he can usually smell dinner cooking when he comes into the garage! Lol.

Butternut squash is one of my fall favorites, and I’m so glad I keep finding recipes that use it as a main dish instead of just a mash on the side. This one looked to be a bit complicated to begin with, but don’t worry, I have simplified the snot out of it. I promise.

This recipe uses half of a butternut squash, or you can used canned. With how easy it is to just bake one, though, why not just do it that way? Then you’ll have the other half leftover to use in other recipes, or just mash it up and add butter and salt. If you don’t have an immediate plan for it, just roast it, spin it up, and freeze for later. Or… use it up tomorrow! How about a little mexican flavor? Check out the Butternut Squash Enchilada Casserole.

Cut the squash in half the long way and scoop out the seeds & stringy stuff. Preheat the oven to 375, poke a bunch of holes in the meaty part with a fork, and place on a baking sheet face down. Bake for 45 minutes to 1 hour, or until a fork can be inserted easily.

I’ve actually lost track of this step before and baked a squash for almost 2 hours. It was a bit crispy on the edges, but otherwise totally fine! Note to self… do not get lost in Pinterest while attempting to cook. Especially when you forget to set a timer.

I’ll let you read the actual recipe for the rest of the steps, basically you spin up the squash mixture in your food processor, mix up the spinach in a separate bowl, and layer with noodles and cheese. Easy peasy, eh?

Here’s what it looks like before baking, you can see I used dry, uncooked lasagna noodles. So much easier than precooked. I’ve never precooked lasagna noodles. Never.

I believe this may be the beginning of an obsession… how many other fabulous combinations can I create with lasagna noodles and cheese? Oh, boy… this could get dangerous.

Do you have a favorite lasagna-style dish? Please, do tell!

     

This recipe adapted from Julia’s Album.

Print Recipe
Butternut Squash Spinach Lasagna
Course Main Dish
Prep Time 15 minutes
Cook Time 1 hour
Passive Time 1 hour
Servings
people
Ingredients
Course Main Dish
Prep Time 15 minutes
Cook Time 1 hour
Passive Time 1 hour
Servings
people
Ingredients
Instructions
  1. If using a fresh butternut squash, prepare - cut in half length wise, remove seeds, place one half face down on a baking sheet and bake at 375 in a preheated oven for 45 minutes - 1 hour or until a fork can be inserted easily.
  2. Once cooled a bit, scoop the meat into food processor and spin it up, adding a bit of water if needed. The puree should be smooth but not too loose.
  3. Add in 1/2 cup ricotta, milk, salt & nutmeg- mix well in food processor.
  4. In a separate dish, cook the frozen spinach according to package directions. This can be done from frozen in the microwave.
  5. Add the remaining ricotta, 1 cup mozzarella, parmesan cheese, garlic, salt and pepper to the spinach. Mix well.
  6. Spray a 9x13 baking dish with non-stick spray. Spread 1 cup of the squash mixture on the bottom followed by 3 piece of uncooked oven ready lasagna.
  7. Top the noodles with 1 cup squash, 1/2 of spinach mixture, and noodles. Repeat once and top the last layer of noodles with the rest of the squash mixture and the remaining mozzarella cheese. You can add more cheese if desired.
  8. Cover with foil and bake at 375 for 30 minutes or until cheese is melted. Uncover and bake an additional 10 minutes to brown up the cheese
  9. Allow to cool 5-10 minutes, slice and serve.
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