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Three Cheese Butternut Squash and Spinach Lasagna
Recipe

25 INGREDIENTS • 18 STEPS • 1HR 50MINS

Three Cheese Butternut Squash and Spinach Lasagna

5.0
4 ratings
Yes…it is loaded with a blend of Italian cheeses, aged cheddar, Ricotta, and even a little parmesan, but among the vast array of bubbling cheese, is an abundance of butternut squash and spinach, layered amidst whole grain pasta.
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Lemons and Basil
Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
Yes…it is loaded with a blend of Italian cheeses, aged cheddar, Ricotta, and even a little parmesan, but among the vast array of bubbling cheese, is an abundance of butternut squash and spinach, layered amidst whole grain pasta.
1HR 50MINS
Total Time
$1.33
Cost Per Serving
Ingredients
Servings
12
US / Metric
Whole Wheat Lasagna Noodles
12
Whole Wheat Lasagna Noodles
Shredded Italian Blend Cheese
1 1/2 cups
Shredded Italian Blend Cheese
Roasted Butternut Squash Sauce
Butternut Squash
6 1/2 cups
Aged Cheddar Cheese
1/2 cup
Almond Milk
1/2 cup
Almond Milk
Ricotta Cheese
1 cup
Ricotta Cheese
Coconut Oil
1 1/2 Tbsp
Coconut Oil
Onion
1 cup
Onion, finely chopped
Garlic
2 cloves
Garlic, minced
Fresh Sage
2 Tbsp
Fresh Sage, finely chopped
Dried Thyme
1 tsp
Dried Thyme
Ground Nutmeg
1/4 tsp
Ground Nutmeg
Ground Cinnamon
1/8 tsp
Ground Cinnamon
Salt
1/2 tsp
Cayenne Pepper
1/8 tsp
Cayenne Pepper
Crushed Red Pepper Flakes
1/4 tsp
Crushed Red Pepper Flakes
Spinach Filling
Ricotta Cheese
1 cup
Ricotta Cheese
Shredded Italian Blend Cheese
1/2 cup
Shredded Italian Blend Cheese
Garlic
1 clove
Garlic, minced
Salt
1/4 tsp
Nutrition Per Serving
VIEW ALL
Calories
201
Fat
11.6 g
Protein
10.9 g
Carbs
14.5 g
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Three Cheese Butternut Squash and Spinach Lasagna
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author_avatar
Lemons and Basil
Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
Cooking InstructionsHide images
step 1
Preheat oven to 400 degrees F (200 degrees C).
step 2
Cut the Butternut Squash (6 1/2 cups) in half length wise and remove seeds, line a baking sheet with aluminum foil and bake for 40 to 45 minutes with squash face down. This can be done ahead of time.
step 2 Cut the Butternut Squash (6 1/2 cups) in half length wise and remove seeds, line a baking sheet with aluminum foil and bake for 40 to 45 minutes with squash face down. This can be done ahead of time.
step 3
Cook the Whole Wheat Lasagna Noodles (12) according to package direction, once cooked, rinse in cold water and drain.
step 3 Cook the Whole Wheat Lasagna Noodles (12) according to package direction, once cooked, rinse in cold water and drain.
step 4
Once the squash has cooked, remove and allow to cool for 15 minutes or so. Remove the skin (should come off fairly easily now that it's cooked, if it doesn't, use a spoon to scrape our flesh) and measure out 2 cups cooked and mashed squash.
step 4 Once the squash has cooked, remove and allow to cool for 15 minutes or so. Remove the skin (should come off fairly easily now that it's cooked, if it doesn't, use a spoon to scrape our flesh) and measure out 2 cups cooked and mashed squash.
step 5
Add the cooked squash to a food processor, along with Aged Cheddar Cheese (1/2 cup), Almond Milk (1/2 cup), and Ricotta Cheese (1 cup). Puree until smooth.
step 5 Add the cooked squash to a food processor, along with Aged Cheddar Cheese (1/2 cup), Almond Milk (1/2 cup), and Ricotta Cheese (1 cup). Puree until smooth.
step 6
While the cooked squash cools, add Coconut Oil (1 Tbsp) in a large skillet over medium-high heat. Add the Onion (1 cup) and Garlic (2 cloves), cook until the onion is soft and translucent, approximately 4 to 5 minutes.
step 7
Transfer the butternut squash puree to the skillet with onions, then add in Fresh Sage (2 Tbsp), Dried Thyme (1 tsp), Smoked Paprika (1 tsp), Ground Nutmeg (1/4 tsp), Ground Cinnamon (1/8 tsp), Salt (1/2 tsp), Cayenne Pepper (1/8 tsp), Crushed Red Pepper Flakes (1/4 tsp), and Ground Black Pepper (1/4 tsp).
step 8
Stir to combine and cook 2 to 3 minutes, allowing the seasonings to blend well. Sauce should be smooth and fairly thick.
step 9
For the spinach filling, add Coconut Oil (1/2 Tbsp) to medium saucepan, once oil is hot, add in Fresh Spinach (4 cups) and cook until leaves are wilted, stirring frequently. Remove cooked spinach from heat and set aside to cool.
step 9 For the spinach filling, add Coconut Oil (1/2 Tbsp) to medium saucepan, once oil is hot, add in Fresh Spinach (4 cups) and cook until leaves are wilted, stirring frequently. Remove cooked spinach from heat and set aside to cool.
step 10
Add cooked spinach to medium bowl with Ricotta Cheese (1 cup), Shredded Italian Blend Cheese (1/2 cup), Garlic (1 clove), Parmesan Cheese (2 Tbsp), Salt (1/4 tsp), Ground Black Pepper (1/8 tsp), and stir well until combined.
step 10 Add cooked spinach to medium bowl with Ricotta Cheese (1 cup), Shredded Italian Blend Cheese (1/2 cup), Garlic (1 clove), Parmesan Cheese (2 Tbsp), Salt (1/4 tsp), Ground Black Pepper (1/8 tsp), and stir well until combined.
step 11
To assemble lasagna, prepare a 9x13 casserole dish, grease the bottom of the casserole dish lightly with coconut oil cooking spray. Spread 1/3 of butternut squash filling on the bottom of the dish. Sprinkle lightly with Shredded Italian Blend Cheese (1/4 cup) then top with three cooked noodles.
step 12
Next, spread half of spinach filling over the noodles, followed by another light layer of Shredded Italian Blend Cheese (1/4 cup) then top with three cooked noodles.
step 13
Spread another layer of butternut squash mixture, approximately 1/3, then sprinkle a light layer of Shredded Italian Blend Cheese (1/4 cup) then top with three cooked noodles.
step 13 Spread another layer of butternut squash mixture, approximately 1/3, then sprinkle a light layer of Shredded Italian Blend Cheese (1/4 cup) then top with three cooked noodles.
step 14
Add the remaining half of spinach filling over the noodles, spread evenly, then top with Shredded Italian Blend Cheese (1/4 cup) then final layer of noodles.
step 15
Top noodles with remaining 1/3 butternut squash sauce, and sprinkle with the last of the Shredded Italian Blend Cheese (1/2 cup).
step 16
Cover the baking dish with aluminum foil and bake for 25 minutes.
step 17
Remove foil and bake additional 15 minutes.
step 18
Allow lasagna to cool for 5-10 minutes before serving, top with fresh sage if desired, enjoy!
step 18 Allow lasagna to cool for 5-10 minutes before serving, top with fresh sage if desired, enjoy!
Tags
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American
Comfort Food
Lunch
Shellfish-Free
Dinner
Vegetarian
Italian
Vegetables
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