Butternut Squash and Spinach Lasagna recipe

It’s funny, isn’t it? How some of the most cherished family meals come from unexpected experiments in the kitchen. This Butternut Squash and Spinach Lasagna recipe? It was born out of a desire to sneak more veggies into my kids’ diets, and honestly, a bit of a craving for something comforting but not too heavy. What started as a hopeful gamble turned into an absolute family favorite. Even my notoriously picky eaters, who usually view anything green with suspicion, devoured this lasagna with gusto! The sweet, creamy butternut squash melds perfectly with the earthy spinach, all layered between tender pasta and a rich, cheesy sauce. It’s the kind of dish that fills your kitchen with warm, inviting aromas, and your belly with happy, satisfying goodness. Trust me, this isn’t just another vegetarian lasagna; it’s a hug on a plate, perfect for a cozy weeknight dinner or a special gathering. Get ready to experience lasagna like never before – vibrant, flavorful, and surprisingly healthy!

Ingredients for Butternut Squash and Spinach Lasagna

To create this delightful Butternut Squash and Spinach Lasagna, you’ll need a selection of fresh and flavorful ingredients. Each component plays a crucial role in building the layers of taste and texture that make this dish so irresistible. Let’s break down what you’ll need:

• For the Butternut Squash Puree:
  • 1 large Butternut Squash (about 3-4 pounds): This is the star of our show! Choose a butternut squash that feels heavy for its size, indicating it’s ripe and full of flavor. The sweetness of the roasted squash is the foundation of this lasagna’s unique taste profile.
  • 2 tablespoons Olive Oil: A good quality olive oil is essential for roasting the squash and adds a lovely richness to the puree. Extra virgin olive oil is preferred for its flavor and health benefits.
  • 1 teaspoon Salt: Enhances the natural sweetness of the squash and balances the flavors. Sea salt or kosher salt works wonderfully.
  • ½ teaspoon Black Pepper: Adds a touch of warmth and depth to the roasted squash. Freshly ground black pepper is always recommended for the best flavor.
  • Optional: Pinch of Nutmeg or Cinnamon: For an extra layer of cozy, autumnal spice, a tiny pinch of nutmeg or cinnamon can elevate the butternut squash puree.
• For the Spinach Filling:
  • 1 tablespoon Olive Oil: Used for sautéing the spinach and garlic.
  • 2 cloves Garlic, minced: Garlic adds a pungent, aromatic base to the spinach filling. Freshly minced garlic is far superior in flavor to pre-minced.
  • 10 ounces Fresh Spinach, roughly chopped: Fresh spinach is preferred for its vibrant color and texture. Make sure to wash it thoroughly and remove any tough stems before chopping. Baby spinach is a convenient option as it’s often pre-washed and tender.
  • ¼ teaspoon Salt: Seasons the spinach and helps it release excess moisture.
  • ¼ teaspoon Black Pepper: Adds a touch of spice to the spinach filling.
  • Optional: Pinch of Red Pepper Flakes: For a subtle kick of heat, a pinch of red pepper flakes can brighten up the spinach filling.
• For the Cheese Sauce (Béchamel):
  • 4 tablespoons Unsalted Butter: Forms the base of the béchamel sauce. Unsalted butter allows you to control the saltiness of the sauce.
  • 4 tablespoons All-Purpose Flour: Used to create a roux, which thickens the béchamel sauce.
  • 4 cups Milk (Whole or 2%): The liquid component of the béchamel, creating a creamy and rich sauce. Whole milk will result in a richer sauce, while 2% milk is a slightly lighter option.
  • ½ teaspoon Salt: Seasons the béchamel sauce.
  • ¼ teaspoon White Pepper: Traditionally used in béchamel for a subtle peppery flavor without black specks. Black pepper can be substituted if white pepper is unavailable.
  • ½ cup Grated Parmesan Cheese: Adds a salty, nutty, and umami-rich flavor to the béchamel sauce. Freshly grated Parmesan is always best.
  • 1 cup Shredded Mozzarella Cheese: Provides a classic cheesy melt and stringiness to the lasagna. Part-skim or whole milk mozzarella can be used.
• For the Lasagna Assembly:
  • 9-12 Lasagna Noodles (No-Boil or Regular): No-boil lasagna noodles are a convenient time-saver. If using regular lasagna noodles, you will need to cook them according to package directions before assembling the lasagna.
  • ½ cup Grated Parmesan Cheese (for topping): Provides a golden, cheesy crust on top of the lasagna.

Instructions: Making Your Butternut Squash and Spinach Lasagna

Now that you have all your ingredients prepped and ready, it’s time to assemble and bake this delicious Butternut Squash and Spinach Lasagna. Follow these step-by-step instructions for lasagna perfection:

1. Prepare the Butternut Squash Puree: Preheat your oven to 400°F (200°C). Carefully peel the butternut squash using a sturdy vegetable peeler. Cut the squash in half lengthwise and scoop out the seeds and stringy pulp with a spoon. Cut the squash into 1-inch cubes. In a large bowl, toss the cubed butternut squash with 2 tablespoons of olive oil, 1 teaspoon of salt, and ½ teaspoon of black pepper (and optional nutmeg or cinnamon, if using). Spread the squash cubes in a single layer on a baking sheet. Roast for 25-30 minutes, or until the squash is tender and easily pierced with a fork. Once roasted, let the squash cool slightly. Transfer the roasted squash to a food processor or blender and puree until smooth. Set aside. If you don’t have a food processor, you can mash the squash thoroughly with a fork or potato masher.
2. Prepare the Spinach Filling: While the squash is roasting, prepare the spinach filling. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds, until fragrant (be careful not to burn the garlic). Add the chopped fresh spinach to the skillet, along with ¼ teaspoon of salt and ¼ teaspoon of black pepper (and optional red pepper flakes, if using). Cook, stirring occasionally, until the spinach wilts and reduces in volume, about 3-5 minutes. Remove from heat and set aside. Gently squeeze out any excess moisture from the spinach using a clean kitchen towel or by pressing it against the side of a colander. This step is important to prevent watery lasagna.
3. Make the Cheese Sauce (Béchamel): In a medium saucepan, melt 4 tablespoons of unsalted butter over medium heat. Once the butter is melted and slightly foamy, add 4 tablespoons of all-purpose flour. Whisk continuously to create a smooth roux. Cook the roux for about 1-2 minutes, stirring constantly, to cook out the raw flour taste. Gradually whisk in 4 cups of milk, a little at a time, ensuring each addition is fully incorporated before adding more. Continue whisking until the sauce is smooth and begins to thicken. Add ½ teaspoon of salt and ¼ teaspoon of white pepper (or black pepper). Reduce the heat to low and simmer gently for 5-7 minutes, stirring occasionally, until the sauce thickens to a medium-thick consistency, like heavy cream. Remove from heat and stir in ½ cup of grated Parmesan cheese and 1 cup of shredded mozzarella cheese until melted and smooth. Set aside.
4. Assemble the Lasagna: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. Spread a thin layer of the cheese sauce (about ½ cup) on the bottom of the baking dish. Arrange a layer of lasagna noodles over the sauce, slightly overlapping if necessary. Spread half of the butternut squash puree evenly over the noodles. Top with half of the spinach filling, distributing it evenly. Spoon about one-third of the remaining cheese sauce over the spinach. Repeat layers: lasagna noodles, remaining butternut squash puree, remaining spinach filling, and another one-third of the cheese sauce. Top with a final layer of lasagna noodles and spread the remaining cheese sauce evenly over the top. Sprinkle the remaining ½ cup of grated Parmesan cheese over the cheese sauce.
5. Bake the Lasagna: Cover the baking dish tightly with aluminum foil. Bake for 30 minutes. Remove the foil and bake for an additional 20-25 minutes, or until the lasagna is bubbly, heated through, and the top is golden brown and cheese is melted and slightly browned. Let the lasagna rest for 10-15 minutes before slicing and serving. This resting time allows the lasagna to set and makes it easier to slice and serve.

Nutrition Facts for Butternut Squash and Spinach Lasagna

This Butternut Squash and Spinach Lasagna is not only delicious but also offers a good balance of nutrients. Please note that these are estimated values and can vary based on specific ingredient brands and portion sizes.

• Servings: Approximately 10-12 servings
• Calories per Serving (Estimated): 450-550 calories (This can vary depending on serving size and specific ingredients used. Using lower-fat milk and cheese will reduce calorie count.)

Approximate Macronutrient Breakdown per Serving (Estimated):

• Protein: 20-25 grams
• Fat: 20-25 grams (This includes healthy fats from olive oil and dairy, but also saturated fat from cheese and butter. Using reduced-fat cheese and milk can lower fat content.)
• Carbohydrates: 50-60 grams (Includes complex carbohydrates from butternut squash, spinach, and lasagna noodles.)
• Fiber: 5-7 grams (Good source of fiber from butternut squash and spinach, contributing to digestive health.)

Important Notes:

• This lasagna is a good source of Vitamin A, Vitamin C, Vitamin K, and potassium from butternut squash and spinach.
• It also provides calcium and protein from cheese and milk.
• For a lighter version, consider using part-skim mozzarella and 2% milk, or even almond milk for the béchamel sauce (though almond milk will alter the flavor slightly). You can also reduce the amount of cheese used overall.
• To increase the fiber content, you can use whole wheat lasagna noodles.

Preparation Time for Butternut Squash and Spinach Lasagna

While the end result is well worth it, knowing the time commitment upfront is helpful. Here’s a breakdown of the preparation and cooking times for this Butternut Squash and Spinach Lasagna:

• Prep Time: Approximately 45-60 minutes (This includes peeling and chopping the butternut squash, roasting it, making the puree, preparing the spinach filling, and making the cheese sauce.) If using pre-cut butternut squash, this time can be reduced. Using no-boil lasagna noodles also saves time.
• Cook Time: 50-55 minutes (30 minutes covered, 20-25 minutes uncovered)
• Resting Time: 10-15 minutes
• Total Time (Approximate): 1 hour 45 minutes – 2 hours 10 minutes

Tips to Speed Up Preparation:

• Use Pre-Cut Butternut Squash: Buying pre-cut butternut squash from the grocery store can save significant peeling and chopping time.
• No-Boil Lasagna Noodles: Using no-boil lasagna noodles eliminates the step of boiling the noodles beforehand.
• Make Components Ahead of Time: The butternut squash puree and cheese sauce can be made a day ahead and stored in the refrigerator. The spinach filling can also be prepared ahead. This allows you to assemble and bake the lasagna on the day you plan to serve it.
• Enlist Help: Lasagna making is always more fun (and faster!) with a little help. Get family members involved in peeling vegetables, making sauce, or assembling layers.

How to Serve Butternut Squash and Spinach Lasagna

This Butternut Squash and Spinach Lasagna is a hearty and satisfying dish on its own, but pairing it with complementary sides can elevate your meal to the next level. Here are some serving suggestions:

• Side Salads:
  • Simple Green Salad: A light and refreshing green salad with a vinaigrette dressing provides a nice contrast to the richness of the lasagna. Consider using mixed greens, romaine lettuce, or arugula.
  • Caprese Salad: The fresh flavors of tomatoes, mozzarella, and basil in a Caprese salad complement the Italian flavors of the lasagna beautifully.
  • Fall Harvest Salad: Embrace the autumnal theme by serving a salad with roasted root vegetables like beets or carrots, along with walnuts, cranberries, and a maple- Dijon vinaigrette.
• Bread and Grains:
  • Garlic Bread or Breadsticks: Classic accompaniments to lasagna, perfect for soaking up any extra sauce.
  • Crusty Italian Bread: A simple loaf of crusty Italian bread is always a welcome addition to any pasta dish.
  • Quinoa or Couscous: For a lighter side option, consider serving a side of quinoa or couscous, seasoned with herbs and lemon.
• Vegetables:
  • Roasted Asparagus or Broccoli: Simple roasted vegetables add a healthy and vibrant side to the meal.
  • Steamed Green Beans: Lightly steamed green beans with a drizzle of olive oil and lemon juice provide a fresh and crisp contrast.
  • Sautéed Brussels Sprouts: If you enjoy Brussels sprouts, sautéing them with a little balsamic glaze can be a delicious side.
• Drinks:
  • Red Wine: A medium-bodied red wine like Chianti, Merlot, or Pinot Noir pairs well with the richness of the lasagna.
  • White Wine: A crisp white wine like Pinot Grigio or Sauvignon Blanc can also complement the flavors, especially if you prefer white wine.
  • Sparkling Water with Lemon: For a non-alcoholic option, sparkling water with a squeeze of lemon is refreshing and palate-cleansing.
  • Iced Tea: Unsweetened iced tea is another good non-alcoholic choice.

Serving Occasions:

• Weeknight Family Dinner: This lasagna is a comforting and satisfying meal for a cozy weeknight.
• Weekend Gatherings: Perfect for potlucks, family dinners, or casual get-togethers with friends.
• Holiday Meals: A vegetarian-friendly option for Thanksgiving or Christmas buffets, offering a delicious alternative to traditional meat-heavy dishes.
• Make-Ahead Meal: Lasagna is a great make-ahead dish, perfect for busy weeknights or entertaining. It tastes even better the next day!

Additional Tips for Perfect Butternut Squash and Spinach Lasagna

To ensure your Butternut Squash and Spinach Lasagna turns out perfectly every time, here are five helpful tips:

1. Don’t Skip Squeezing the Spinach: Fresh spinach contains a lot of water. Make sure to squeeze out as much excess moisture as possible after cooking the spinach. This prevents a watery lasagna and ensures the filling has a better texture. Use a clean kitchen towel or press the spinach against a colander to remove the water.
2. Taste and Season as You Go: Season each component of the lasagna – the butternut squash puree, spinach filling, and cheese sauce – individually. Tasting and adjusting seasoning at each stage ensures that the final dish is perfectly balanced and flavorful. Don’t be afraid to add a little more salt, pepper, or herbs to your liking.
3. Don’t Overcrowd the Baking Dish: Make sure you use a 9×13 inch baking dish or a similar sized dish that allows for the lasagna layers to be properly spaced. Overcrowding the dish can lead to uneven cooking and a lasagna that doesn’t bake through properly.
4. Rest Before Slicing: Patience is key! Let the lasagna rest for at least 10-15 minutes after baking before slicing and serving. This resting time allows the lasagna to set, making it easier to cut into neat slices and preventing it from falling apart. It also helps to distribute the heat evenly throughout the dish.
5. Customize Your Cheese: While mozzarella and Parmesan are classic lasagna cheeses, feel free to experiment with other cheese blends. Fontina, Gruyere, or provolone would all add delicious flavor and melt beautifully in this lasagna. You can also adjust the ratio of cheeses to your preference. For a richer flavor, use more Parmesan; for a meltier lasagna, increase the mozzarella.

Frequently Asked Questions (FAQ) About Butternut Squash and Spinach Lasagna

Here are some common questions people have when making Butternut Squash and Spinach Lasagna:

Q1: Can I use frozen spinach instead of fresh spinach?

A1: Yes, you can use frozen spinach. Thaw the frozen spinach completely and squeeze out as much excess water as possible before using it in the recipe. About 10 ounces of fresh spinach is roughly equivalent to 5-6 ounces of frozen spinach (after thawing and squeezing). Fresh spinach is preferred for its texture and flavor, but frozen spinach is a convenient alternative.

Q2: Can I make this lasagna ahead of time?

A2: Absolutely! Lasagna is a fantastic make-ahead dish. You can assemble the lasagna completely (up to the point of baking) and store it in the refrigerator for up to 24 hours. When you are ready to bake, let it sit at room temperature for about 30 minutes before baking as directed. You may need to add an extra 10-15 minutes of baking time if baking directly from the refrigerator to ensure it is heated through.

Q3: Can I freeze Butternut Squash and Spinach Lasagna?

A3: Yes, cooked lasagna freezes very well. Let the baked lasagna cool completely. Cut it into individual portions or leave it whole. Wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 2-3 months. To reheat, thaw the lasagna in the refrigerator overnight. Bake in a preheated oven at 350°F (175°C) until heated through and bubbly, about 30-45 minutes (depending on portion size and whether it was frozen whole or in slices). You can also reheat individual slices in the microwave.

Q4: I’m gluten-free. Can I make this lasagna gluten-free?

A4: Yes, you can easily make this lasagna gluten-free by using gluten-free lasagna noodles. Many brands of gluten-free lasagna noodles are available in most grocery stores. Double-check that all other ingredients are also gluten-free, especially if you are using pre-made components. The cheese sauce as written is already gluten-free, but ensure your flour is certified gluten-free if you are concerned about cross-contamination.

Q5: Can I add other vegetables to this lasagna?

A5: Certainly! This recipe is very versatile. You can add other roasted vegetables to the butternut squash puree, such as carrots, sweet potatoes, or bell peppers. You can also add mushrooms or zucchini to the spinach filling. Just be mindful of the overall volume of vegetables to ensure the lasagna layers are not too thick and cook evenly. Roasted red peppers or caramelized onions would also be delicious additions.

Enjoy making and savoring this comforting and flavorful Butternut Squash and Spinach Lasagna! It’s a dish that’s sure to become a new favorite in your kitchen.

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