Creamy Butternut Squash and Spinach Lasagna
This Creamy Butternut Squash and Spinach Lasagna is a delightful and healthy twist on a classic dish, perfect for family gatherings and festive occasions. With layers of tender no-boil lasagna noodles, vibrant spinach, and a smooth butternut squash filling, this vegetarian lasagna has a rich, creamy texture without the guilt. Using wholesome ingredients like part-skim ricotta and low-fat mozzarella, it offers a nutritious alternative that doesn't compromise on flavor. Each slice serves up a hearty portion of comfort food that your family will love, making it an ideal choice for Thanksgiving or any special meal.
N/A
Servings
300
Calories
14
Ingredients
Ingredients
No-boil lasagna noodles
12 sheets (Use Barilla flat-rolled homemade style.)
Butternut squash
1 small (Peeled, seeded, and chopped into small bite-sized pieces.)
Fresh spinach
4 cups (Wilted in the microwave.)
Frozen butternut squash puree
24 ounces (Thawed.)
Part-skim ricotta cheese
15 ounces (None.)
Shredded asiago or parmesan cheese
4 tablespoons (For layering.)
Shredded mozzarella cheese
2 cups (For layering.)
Skim milk
1/4 cup (None.)
Garlic powder
1 teaspoon (Or to taste.)
Dried garlic flakes
1/4 teaspoon (Or to taste.)
Dried shallots
1/4 teaspoon (Or to taste.)
Italian herb seasoning
1/4 teaspoon (Or to taste.)
Salt
1 teaspoon (Or to taste.)
Black pepper
1 teaspoon (Or to taste.)
Instructions
1
Start by preparing the butternut squash. Place the chopped butternut squash in a microwave-safe bowl, season with salt and pepper, and cover. Microwave on high for 6-10 minutes, or until fork-tender. Set aside.
2
For the Squash Marinara, wilt the spinach by microwaving it in a covered bowl until just tender. Once wilted, mix in the thawed butternut squash puree and season with salt, pepper, and garlic powder to taste. Stir until well combined.
3
In a separate bowl, prepare the Ricotta Mixture by combining the ricotta cheese, 1 teaspoon of shredded asiago cheese, and seasonings (salt, pepper, Italian seasoning, dried shallots, and dried garlic flakes) to taste.
4
For the Cream Sauce, combine the skim milk and 2 tablespoons of shredded asiago cheese in a small saucepan. Warm over low heat, stirring until the cheese melts. Season with salt, pepper, and garlic powder to taste.
5
To assemble the lasagna, spread a thin layer of Squash Marinara on the bottom of a 13x9 inch baking dish. Lay down four sheets of no-boil lasagna noodles on top.
6
Next, layer on approximately one-third of the remaining Squash Marinara, followed by half of the Ricotta Mixture, half of the prepared butternut squash, and 1/2 cup of shredded mozzarella cheese.
7
Repeat the layering process with another four lasagna noodles, the second half of the Squash Marinara, all of the remaining Ricotta Mixture, all of the remaining butternut squash, and another 1/2 cup of shredded mozzarella cheese.
8
Finally, top with the last four lasagna noodles, cover with the remaining Squash Marinara, pour over the Cream Sauce, and sprinkle with the remaining 1 cup of shredded mozzarella and 2 tablespoons of asiago cheese.
9
Cover the dish loosely with foil and bake at 350°F (175°C) for 50-60 minutes. Remove the foil and bake for an additional 5-10 minutes or until the cheese is bubbly and golden brown.
10
Allow the lasagna to cool for 5-10 minutes before slicing into squares and serving hot. Enjoy your hearty and comforting meal!
Nutrition Information
6g
Fat
17.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Butternut Squash and Spinach Lasagna?
It is a healthy and delightful vegetarian twist on classic lasagna, featuring layers of no-boil noodles, fresh spinach, and a smooth butternut squash filling.
Is this recipe suitable for vegetarians?
Yes, this is a vegetarian recipe that uses wholesome ingredients like squash, spinach, and various cheeses without any meat.
How many calories are in a serving of this lasagna?
Each serving contains approximately 300 calories.
What is the fat content per serving?
This recipe contains 6 grams of fat per serving.
How much protein does this dish provide?
Each slice of this lasagna offers 17.5 grams of protein.
What kind of lasagna noodles should I use?
The recipe recommends using 12 sheets of no-boil lasagna noodles, specifically Barilla flat-rolled homemade style.
Do I need to boil the noodles before assembly?
No, this recipe uses no-boil noodles which are layered dry and cook in the sauce while baking.
How do I prepare the fresh butternut squash?
Peel, seed, and chop the squash into small bite-sized pieces, then microwave in a covered bowl for 6-10 minutes until fork-tender.
What is in the Squash Marinara?
The Squash Marinara consists of wilted spinach mixed with thawed butternut squash puree, seasoned with salt, pepper, and garlic powder.
How do I prepare the spinach for the filling?
Wilt 4 cups of fresh spinach by microwaving it in a covered bowl until it is just tender.
What ingredients make up the Ricotta Mixture?
The mixture includes 15 ounces of part-skim ricotta cheese, 1 teaspoon of shredded asiago, salt, pepper, Italian seasoning, dried shallots, and dried garlic flakes.
How is the Cream Sauce made?
The Cream Sauce is made by warming skim milk and 2 tablespoons of shredded asiago cheese in a saucepan until the cheese melts, then seasoning to taste.
What types of cheese are required for this recipe?
You will need part-skim ricotta cheese, shredded asiago or parmesan cheese, and shredded mozzarella cheese.
What size baking dish should I use?
You should use a standard 13x9 inch baking dish for this recipe.
What temperature should the oven be set to?
Preheat your oven to 350°F (175°C).
How long does the lasagna need to bake?
Bake the lasagna covered for 50-60 minutes, then uncovered for an additional 5-10 minutes.
Should the dish be covered while baking?
Yes, cover the dish loosely with foil for the first 50-60 minutes of baking to prevent it from drying out.
How do I know when the lasagna is done?
The lasagna is ready when the noodles are tender and the cheese on top is bubbly and golden brown.
How long should I let the lasagna rest after baking?
Allow the lasagna to cool for 5-10 minutes before slicing into squares to help the layers set.
Is this recipe good for Thanksgiving?
Yes, it is described as an ideal choice for Thanksgiving or any special festive occasion.
How many sheets of noodles are used per layer?
There are three layers of noodles, with four sheets used in each layer for a total of 12 sheets.
Can I substitute parmesan for asiago cheese?
Yes, the recipe allows for either shredded asiago or parmesan cheese.
What spices are used for seasoning?
The seasonings include garlic powder, dried garlic flakes, dried shallots, Italian herb seasoning, salt, and black pepper.
Does this recipe use heavy cream?
No, it achieves a creamy texture using skim milk and part-skim cheeses, making it a lighter alternative.
How much mozzarella cheese is used in total?
The recipe calls for a total of 2 cups of shredded mozzarella cheese.
What is the first step in assembling the lasagna?
The first step is spreading a thin layer of the Squash Marinara on the bottom of the baking dish.
How much butternut squash puree is needed?
You will need 24 ounces of frozen butternut squash puree, thawed.
Is this dish considered healthy?
Yes, it is a nutritious alternative that uses low-fat dairy and vitamin-rich vegetables like squash and spinach.
What brand of noodles is specifically mentioned?
The recipe suggests Barilla flat-rolled homemade style no-boil noodles.
Can I adjust the seasonings?
Yes, many of the seasonings like salt, pepper, and garlic are recommended 'to taste'.