Butternut Squash Lasgna

Written by on in Foods, Meals

Butternut Squash Filling

  • 2 cups butternut squash puree – instructions below (about half of squash)
  • 1 cup ricotta cheese
  • 1/2 cup milk or more, if needed
  • 1/4 teaspoon salt plus 1/8 teaspoon more
  • 1/4 teaspoon nutmeg

For this filling, you will need to have pre-cooked butternut squash puree. Using food processor, combine 2 cups of butternut squash puree with Ricotta cheese, milk, salt and nutmeg. Add more milk if needed (to make the butternut squash filling very creamy). Mix very well, taste and add more salt, if needed.

Spinach Filling

  • 8 oz spinach (1 cup cooked spinach)
  • 1 cup ricotta cheese
  • 1 cup mozzarella cheese
  • 2 garlic cloves minced
  • 1/4 teaspoon salt
  • pepper to taste

Combine spinach, Ricotta cheese, mozzarella, garlic, salt and pepper. Mix, taste, and add more salt and pepper, if needed.

Other Ingredients:

  • 10 oz lasagna noodles cooked according to package instructions
  • 1 1/2 cups mozzarella cheese or more
  • 1/2 cup Parmesan cheese on top
  • 1/4 teaspoon Italian seasoning
  • 1/4 teaspoon Paprika
  • 1/4 teaspoon Basil

Preheat oven to 375 °F.

How to assemble vegetarian lasagna

Prepare a baking dish – Grease the lasagna dish lightly with olive oil spray.

Spread 1/3 of butternut squash filling on the bottom of the dish. Sprinkle lightly with mozzarella cheese. Top with cooked lasagna noodles without overlapping (I used 3 noodles).

Spread half of spinach filling over the noodles. Top lightly with Mozzarella cheese. Top with cooked noodles.

Spread another layer (1/3) of butternut squash mixture, then sprinkle lightly with Mozzarella cheese. Top with cooked noodles.

Spread the remaining half of spinach filling over the noodles. Top lightly with Mozzarella cheese. Top with the final layer of cooked noodles.

Spread a generous amount of butternut squash filling (the remaining 1/3) over this final layer of noodles, sprinkle with grated Parmesan and remaining mozzarella cheese (about 1/2 cup of mozzarella). Generously sprinkle the cheese with Italian seasoning, paprika, basil.

Cover the baking dish with foil and bake for 30 min. Remove foil and bake additional 10 minutes.

  • Fried Onions to go with the Spinach Layer
  • Shredded Mozzarella
  • Spread ricotta over cooked noodles
  • Butternut squash puree layer with fresh sage
  • Mozzarella on to layer
  • Baking in oven
  • Done!
  • Delicious
  • Work Lunch!

Instructions – Butternut Squash Puree

Preheat oven to 400 °F.

Cut the whole squash in 2 halves, scrape out the seeds and the fiber out of each half.

Brush the baking sheet with vegetable oil.   Place the 2 halves of the whole butternut squash on the baking sheet cut side down.

Roast the squash for about 30 minutes in the preheated oven at 400 F.    Remove it from the oven and let it cool.  Flip the butternut squash so that the cut side faces up. That will speed up the cooling.

Once the butternut squash is cooled, peel it. The skin will come off really easily.

Place peeled roasted butternut squash in the food processor (or blender).  Work in batches, if necessary.   Process the squash until very smooth and almost creamy. Season your butternut squash puree with salt and pepper.

  • Cut in half and scoop out seeds
  • Bake and peel off skin after
  • Scoop into food processor and puree

Butternut Squash Soup

With the leftover puree I made a butternut squash soup – Just add vegetable stock until desired thinness and a dash of cinnamon, nutmeg, and salt and pepper.