Butternut Squash Lasagna
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Unrated
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Prep Time
30 mins
-
Cook Time
1 hr
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Total Time
1 hr 30 mins
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Servings
8 people
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Calories
492 kcal
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Course
Main Course
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Cuisine
American
Butternut Squash Lasagna
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Creamy spaghetti squash puree is layered with ricotta cheese and noodles in this Butternut Squash Lasagna. An easy vegetarian dinner that can be made in advance!
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Ingredients
- 3 pounds butternut squash peeled, cleaned, and chopped
- 2 tablespoons olive oil
- 6 fresh sage leaves finely chopped
- 1 teaspoon salt divided
- ½ teaspoon black pepper divided
- 1 cup half and half
- 10 ounces frozen chopped spinach thawed and drained
- 2 cups ricotta cheese
- 2 large eggs
- 1 cup grated Parmesan cheese
- 3 cloves garlic minced
- 9-12 oven-ready lasagna noodles
- 2 cups shredded Mozzarella cheese divided
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Instructions
- Preheat the oven to 400°F (200°C). Toss the butternut squash with olive oil, sage, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender. Allow to cool slightly, then transfer to a blender or food processor. Add the half and half and blend until smooth and creamy. Set the purée aside. (you may have to work in batches, depending on the size of your blender or food processor)
- In a mixing bowl, combine ricotta, eggs, half of the Parmesan, garlic, spinach, salt, and pepper. Mix until smooth and well combined.
- Lower oven temperature to 375°F (190°C). Lightly coat the bottom of a 9x13 inch baking dish with a thin layer of squash purée. Place a layer of lasagna noodles over the purée.
- Spread half of the ricotta mixture evenly over the noodles. Add a layer of the squash purée on top, then sprinkle on a ¼ cup of the shredded mozzarella cheese.
- Add another layer of noodles, spread the remaining ricotta mixture, and top with more squash purée and another ¼ cup of mozzarella cheese.
- Place the final layer of noodles on top, cover with the remaining squash purée, and sprinkle with the remaining parmesan and shredded mozzarella cheese.
- Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes until the cheese is bubbling and golden brown.
- Allow the lasagna to rest for 10 minutes before slicing to help the layers set. Serve warm and enjoy!
Nutrition Information
Show Details
Calories
492kcal
(25%)
Carbohydrates
42g
(14%)
Protein
25g
(50%)
Fat
27g
(42%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
1g
Monounsaturated Fat
9g
Trans Fat
0.004g
Cholesterol
125mg
(42%)
Sodium
804mg
(34%)
Potassium
941mg
(27%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
22977IU
(460%)
Vitamin C
38mg
(42%)
Calcium
549mg
(55%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 492 kcal
% Daily Value*
| Calories | 492kcal | 25% |
| Carbohydrates | 42g | 14% |
| Protein | 25g | 50% |
| Fat | 27g | 42% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 125mg | 42% |
| Sodium | 804mg | 34% |
| Potassium | 941mg | 20% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 22977IU | 460% |
| Vitamin C | 38mg | 42% |
| Calcium | 549mg | 55% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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