Description
A cosy vegetarian lasagna layered with roasted butternut squash, creamy spinach and ricotta filling, melted mozzarella, and Parmesan. Roasting the squash first brings out its natural sweetness and adds a lightly caramelised flavour to every layer.
Ingredients
For the Butternut Squash:
4 cups butternut squash, peeled, seeded, and cubed (560 g)
2 tbsp olive oil (30 ml)
1 tsp garlic powder (3 g)
1 tsp dried thyme (1 g)
½ tsp ground nutmeg (1 g)
¾ tsp kosher salt (4 g)
½ tsp black pepper (1 g)
For the Spinach and Ricotta Filling:
4 cups fresh baby spinach (120 g)
2 cups ricotta cheese (500 g)
1 cup shredded mozzarella cheese (100 g)
½ cup grated Parmesan cheese (50 g)
1 large egg (50 g)
2 garlic cloves, minced (6 g)
½ tsp dried oregano (1 g)
½ tsp kosher salt (3 g)
¼ tsp black pepper (0.5 g)
For the Lasagna:
9 lasagna noodles (225 g)
2 cups shredded mozzarella cheese (200 g)
½ cup grated Parmesan cheese (50 g)
1 cup vegetable broth (240 ml)
For Garnish (optional):
2 tbsp fresh parsley, chopped (8 g)
1 tbsp fresh thyme leaves (3 g)
¼ tsp red pepper flakes (0.5 g)
Instructions
1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
2. Toss the cubed butternut squash with olive oil, garlic powder, dried thyme, nutmeg, kosher salt, and black pepper until evenly coated.
3. Spread the squash in an even layer on the prepared baking sheet and roast for 25–30 minutes, turning halfway through, until tender and lightly caramelised.
4. While the squash is roasting, cook the fresh spinach in a large skillet over medium heat for 2–3 minutes, or until wilted. Transfer the spinach to a colander, squeeze out as much moisture as possible, and roughly chop.
5. In a large bowl, combine the ricotta, cooked spinach, 1 cup shredded mozzarella, Parmesan, egg, minced garlic, dried oregano, kosher salt, and black pepper. Stir until creamy and evenly combined.
6. Cook the lasagna noodles according to the package directions until just al dente. Drain carefully and lay them flat on a clean surface so they do not stick together.
7. Transfer the roasted butternut squash to a bowl and lightly mash it with a fork, leaving some small pieces intact for texture.
8. Reduce the oven temperature to 375°F (190°C) and lightly grease a 9×13-inch (23×33 cm) baking dish.
9. Spread a thin layer of mashed butternut squash across the bottom of the baking dish. Arrange 3 lasagna noodles over the squash, then spread one-third of the spinach and ricotta mixture over the noodles. Add another layer of butternut squash.
10. Repeat the layering process twice more, using the remaining noodles, spinach-ricotta mixture, and butternut squash. Finish with the remaining shredded mozzarella and Parmesan spread evenly over the top.
11. Carefully pour the vegetable broth around the edges of the assembled lasagna. Cover the baking dish tightly with foil.
12. Bake the covered lasagna for 30 minutes. Remove the foil and continue baking for another 15–20 minutes, until the cheese is melted, bubbling, and lightly golden.
13. Remove the lasagna from the oven and let it rest for 10–15 minutes before slicing.
14. Garnish with fresh parsley, thyme leaves, and red pepper flakes if desired. Serve warm.
Notes
Squeeze as much moisture as possible from the cooked spinach so the ricotta filling does not become watery. Do not over-mash the roasted squash. Leaving a few small pieces creates more texture throughout the finished lasagna. After cooking, lay the lasagna noodles separately on a clean surface to prevent them from sticking together. Cover the lasagna with foil during the first stage of baking to help it heat evenly and keep the layers moist. Allow the baked lasagna to rest for 10–15 minutes before slicing so the layers can settle and hold together better. Frozen spinach can be used instead of fresh spinach. Thaw it completely and squeeze out excess water before using. Cottage cheese can be substituted for ricotta. Drain it well before mixing with the spinach and other ingredients. The lasagna can be assembled ahead of time and kept covered until ready to bake. If chilled, allow additional baking time as needed. Serve with a simple green salad or roasted vegetables for a complete vegetarian meal. Fresh parsley, thyme leaves, and red pepper flakes are optional garnishes that add colour and freshness.
- Prep Time: 25 minutes
- Cook Time: 70–75 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian