Description
Butternut squash lasagna is a creamy, comforting vegetarian dish that layers roasted squash, cheese, and fresh spinach for a delightful meal that will impress any guest.
Ingredients
Scale
- 2 cups butternut squash, peeled and cubed
- 9 no-boil lasagna noodles
- 1 cup cottage cheese
- 2 cups fresh spinach
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 cup vegetable broth
- 1 tsp dried Italian herbs (oregano, basil, thyme)
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Toss butternut squash cubes in olive oil, salt, and pepper on a baking sheet.
- Roast the squash for about 25 minutes until fork-tender.
- In a skillet over medium heat, sauté garlic in olive oil until fragrant; add spinach and cook until wilted.
- In a bowl, combine roasted butternut squash (reserve some cubes), sautéed spinach, cottage cheese, half of the mozzarella, Italian herbs, salt, and pepper.
- In a baking dish, layer vegetable broth at the bottom, followed by noodles and half of the filling mixture. Sprinkle reserved butternut squash cubes on top.
- Repeat layering with more noodles and filling until finished with noodles on top. Pour remaining vegetable broth over everything and top with remaining mozzarella and Parmesan.
- Cover with foil and bake for 30 minutes; remove foil for the last 15 minutes to brown the cheese.
Notes
- For added flavor, sprinkle a pinch of nutmeg into the filling.
- Substitute ricotta cheese with cottage cheese or a vegan alternative if desired.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 slice (180g)
- Calories: 320
- Sugar: 5g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 30mg