Lasagna with butternut squash, spinach, and ricotta

Name: Lasagna with butternut squash, spinach, and ricotta
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 50 min
Yield: 4
Cuisine: En
Ingredients: 1 medium butternut squash, about 1¾–2¼ lb whole; 2 tbsp olive oil; 8–10 sheets dry no-boil lasagna noodles; ⅓ cup ricotta; 5 oz frozen spinach; 1¼ cups grated mozzarella; 1 cup heavy cream; ⅔ cup vegetable broth; salt to taste; black pepper to taste

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Main Dish

Very Easy

1 h 50 m

1185 Kcal

This lasagna with butternut squash, spinach and ricotta is a cozy meatless alternative to traditional lasagna. The roasted butternut squash is blended into a creamy sauce with ricotta, cream and broth, making it smooth enough to cook the dry lasagna noodles directly in the dish. The spinach adds freshness, while the golden, gratinéed mozzarella brings that irresistible melted-cheese finish. Comforting, creamy and full of fall flavor, this vegetarian lasagna is perfect for cooler days.

Materials

A baking sheet
Parchment paper
A knife
A cutting board
A spoon
A mixer or blender
A colander
A mixing bowl
A gratin dish measuring approximately 20 × 25 cm
Aluminum foil or a lid that fits the dish
An oven

Preparation

Preparation20 min

Waiting time10 min

Cook time1 h 20 m

Preheat the oven to 390 °F/200 °C. Cut the squash in half, remove the seeds, brush the flesh with oil, and season lightly with salt, then bake for about 40 minutes until tender.
Thaw the spinach, drain it, and then squeeze it thoroughly to remove as much water as possible.
Scoop out the squash flesh and blend it with the ricotta, heavy cream, and vegetable broth until you have a smooth sauce. Season lightly with salt and pepper.
The sauce should be creamy but thin enough to coat the lasagna sheets well. If it seems too thick, add 2 to 4 additional tablespoons of broth.
Spread a generous layer of butternut squash sauce on the bottom of the dish, then arrange a first layer of dry lasagna noodles; without precooking them.
Top with the butternut squash sauce, spread some of the well-drained spinach over it, and add a little grated mozzarella.
Alternate layers of lasagna noodles, butternut squash sauce, spinach, and mozzarella, making sure to cover the noodles completely. Finish with a layer of lasagna noodles, the remaining sauce and mozzarella, and season with pepper.
Reduce the oven temperature to 370 °F/190 °C. Cover the dish with aluminum foil and bake for 30 minutes. This initial baking allows the steam and sauce to properly moisten the pasta.
Remove the aluminum foil and continue baking for 10 to 15 minutes, until the pasta is tender and the mozzarella is melted and lightly browned.
Let the lasagna rest for 10 minutes before cutting it so the sauce thickens slightly and the slices hold their shape better. Enjoy your meal!

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FAQ ❓

Do the lasagna sheets need to be pre-cooked?

No, as long as you use lasagna sheets intended to be cooked directly in the oven.

Why does the butternut squash sauce need to be fairly thin?

Dry lasagna sheets absorb some of the liquid as they cook. A sauce that is too thick could leave the pasta undercooked.

How can you keep butternut squash lasagna from becoming too dry?

Use a sauce that is thin enough, make sure each lasagna sheet is well covered, and follow the first stage of cooking, covered for 30 minutes.

How should you use frozen spinach in lasagna?

Thaw it completely, then squeeze it thoroughly to remove as much water as possible so it doesn’t make the lasagna soggy.

Can you use fresh spinach?

Yes. Wilt it in a pan for a few minutes, then drain it before adding it between the layers.

Can you replace the ricotta?

Yes. Replace the ricotta with cream cheese.

How can you tell when the lasagna is cooked?

Insert the tip of a knife into the center of the dish: it should pass easily through the layers of pasta without meeting any resistance.

Can you prepare the lasagna ahead of time?

Yes. You can assemble the dish a few hours before baking and keep it in the refrigerator. Take it out about 20 minutes before putting it in the oven.

Can you freeze this vegetarian lasagna?

Yes. Let it cool completely before freezing, preferably in portions.

Nutrition

for 1 serving / for 100 g

Calories: 1185Kcal

Carbs: 148.5g
Total fat: 39.2g
Saturated fat: 21.3g
Proteins: 38.6g
Fibers: 10.3g
Sugar: 8.4g
ProPoints: 30
SmartPoints: 39

Nutritional information for 1 serving (545g)

Cookware

oven

burner

blender

Attributes

Suitable for freezing

Keep refrigerated

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Christelle Gary

As a fitness enthusiast and vegetarian, I love taking on a challenge: making plant-based meals that are packed with protein—without breaking the bank! My mission at Ptitchef? To prove that legumes can be delicious, creative, and truly irresistible. Chickpeas, lentils, and beans better watch out!

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