There’s just something magical about lasagna that makes it a classic comfort food for many of us. But let me tell you, when I discovered Butternut Squash Lasagna, I was transported to a whole new delicious dimension! The first time I made it, I was trying to impress a friend who claimed they didn’t like traditional lasagna. Little did I know, the combination of creamy butternut squash and cheesy goodness would convert even the pickiest of eaters!
This recipe is unique because it beautifully fuses the heartiness of lasagna with winter’s sweetest produce—it’s both a feast for the senses and a warm hug on a plate. Packed with nutrients and not overly heavy, it’s perfect for cozy nights in or for impressing guests at a dinner party. Let’s roll up our sleeves and get to cooking!
What’s in Butternut Squash Lasagna?
- Butternut squash: The star of the show! This lovely winter vegetable is not only delicious but adds a subtly sweet flavor and creamy texture to the sauce. I usually go for a large one, about 1.5 kg, so there’s plenty to work with.
- Lasagna noodles: I prefer using no-boil or pre-cooked noodles for simplicity, but you can use any type you like. Just keep in mind that cooking times will vary!
- Ricotta cheese: This is the creamy layer that brings richness and depth. It pairs perfectly with the butternut squash.
- Shredded mozzarella cheese: Because what’s lasagna without gooey cheese? I use low-moisture mozzarella for the best melt!
- Grated Parmesan cheese: A sprinkle of this on top adds a delightful umami flavor and a touch of golden crust.
- Fresh spinach: Adds a pop of color and vital nutrients. Feel free to swap in kale or even Swiss chard if you’re feeling adventurous!
- Garlic: Just a couple of cloves help to elevate the flavor and make your kitchen smell heavenly.
- Salt and black pepper: Essential for seasoning your layers just right.
- Dried Italian herbs: Oregano, basil, or thyme—pick your favorite to infuse classic Italian flavors.
- Vegetable broth: This is the magic potion! It keeps the layers moist during baking and adds a savory touch.
Is Butternut Squash Lasagna Good for You?
Oh, absolutely! Not only is this dish a stunning centerpiece for your dinner table, but it also comes packed with health benefits. First off, butternut squash is a nutritional powerhouse! It’s loaded with vitamins A and C, antioxidants, and fiber, making it a great choice for maintaining a healthy immune system and digestive health. Then we have the spinach, which is rich in iron and vitamins, offering an additional nutritional boost.
However, it’s good to note that while this lasagna is a healthier twist on a classic, it does contain cheese and carbs. If you’re trying to cut back on calories, you can totally use light cheeses or substitute a layer of zucchini slices for some of the noodles. So, it’s all about balance! Serve it up with a refreshing salad to round out the meal.
Ingredients List
- 1 large butternut squash (about 1.5 kg), peeled and cubed
- 9-12 lasagna noodles (no-boil or pre-cooked)
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 cups fresh spinach, chopped
- 2 garlic cloves, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried Italian herbs (oregano, basil, or thyme)
- 1 cup vegetable broth or water
How to Make Butternut Squash Lasagna?
- Start by preheating your oven to 190°C (375°F).
- In a large pot, boil water and add the cubed butternut squash. Cook for about 10-15 minutes until tender. Drain and let it cool slightly.
- In a food processor, blend the cooked butternut squash until smooth. Add in the minced garlic, salt, black pepper, and a splash of vegetable broth to achieve a creamy consistency. Set aside.
- In a mixing bowl, combine the ricotta cheese, half of the shredded mozzarella cheese, chopped spinach, and your choice of Italian herbs. Mix until well combined.
- Spread a thin layer of the butternut squash puree on the bottom of a baking dish.
- Layer 3 noodles over the squash puree, then add half of the ricotta mixture, followed by another layer of butternut squash puree.
- Repeat the layers: noodles, remaining ricotta mixture, and the remaining butternut squash puree.
- Finish with a final layer of noodles, spread the remaining butternut squash puree on top, and sprinkle with the remaining mozzarella and Parmesan cheese.
- Pour the vegetable broth around the edges of the dish to keep the noodles moist during baking.
- Cover the dish with aluminum foil and bake for 30 minutes. After that, remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.
- Once out of the oven, let it cool for at least 10 minutes before slicing.
More Tips for a Perfect Lasagna
- Feel free to add layers of sautéed mushrooms or roasted zucchini for extra flavor and nutrition.
- If you have leftovers, this dish reheats beautifully! Just add a splash of broth when warming to keep it creamy.
- Serve it with a fresh side salad or some crunchy garlic bread for a complete meal!
This Butternut Squash Lasagna is bound to impress everyone at your table, including those skeptical of veggie-centric dishes. I can’t wait for you to try it and share your experiences! If you give this recipe a whirl, snap a photo and let me know how it turned out. Happy cooking!
