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!
Things You'll Need
1 medium sized butternut squash (about 6 cups, cubed)
3 tablespoons olive oil, divided
2 cups ricotta cheese, divided
½ cup milk
2 teaspoons salt, divided
2 teaspoons pepper, divided
1 teaspoon garlic powder
½ teaspoon nutmeg
4 cups spinach leaves, packed
1 large egg
2 cups shredded mozzarella cheese, divided
1/2 cup shredded parmesan, divided
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.
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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 8x8" 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!
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