Hearty Butternut Squash Lasagna

It’s that time of year again when we start to use our ovens a bit more to create warm and comforting dishes.  One of my favorite go to comfort food meals is a cheesy, flavorful and piping hot lasagna.  I am a huge fan of butternut squash, and thought why not incorporate it into a lasagna? Well lucky for you I did and it turned out great.  This hearty butternut squash lasagna is easy to make and will make your house smell amazing.  Don’t want to have lasagna all week long? No problem- just throw in the freezer and thaw out another week when you are craving some more.  Or if you are like me- reheat it up for lunch each day. 🙂

Not going to lie there is a lot of not so healthy things in this dish (aka tons of cheese) but to help balance some of those calories- why not wash it down with a guilt free Southern Breeze Sweet Tea? The classic sweet tea goes great with the lasagna!

Check out the yummy recipe below. 

Enjoy!20160925-dsc_0985 20160925-dsc_0001 20160925-dsc_0012 20160925-dsc_0027 20160925-dsc_0047 20160925-dsc_006420160925-dsc_0137 20160925-dsc_0138 20160925-dsc_0203 20160925-dsc_0215 20160925-dsc_0221 20160925-dsc_0255 20160925-dsc_0294 20160925-dsc_0314

Hearty Butternut Squash Lasagna
Serves 8
A Hearty Butternut Squash Lasagna perfect for fall
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Prep Time
30 min
Prep Time
30 min
For the Butternut Squash Filling
  1. 1 butternut squash
  2. 1/2 cup ricotta cheese
  3. 1/4 cup milk
  4. 1 teaspoon salt
  5. 1/4 teaspoon nutmeg
Spinach Filling
  1. 2 cup cooked spinach (make sure it is well drained)
  2. 1 cup ricotta cheese
  3. 1 cup mozzarella cheese
  4. 2 garlic cloves, minced
  5. 1 teaspoon salt
  6. pepper, to taste
Other Ingredients
  1. 10 oz lasagna noodles, cooked - make sure you lay out the pieces flat so they do not stick together as they dry
  2. 2 cups mozzarella cheese
  3. 1/2 cup Parmesan cheese
  4. Italian seasoning
  5. Paprika
  6. Your favorite tomato pasta sauce
  1. Preheat oven to 375 F.
Butternut Squash Filling
  1. Cut the butter nut squash 'hot dog style',place face down on a cookie sheet that has been sprayed with cooking spray.
  2. Cook for 30 minutes.
  3. Remove from oven and let cool. Once cooled- scrap the seeds and string out with a spoon.
  4. With a peeler remove the skin from the squash.
  5. Puree the squash in a food processor.
  6. Add the 1/2 cup of ricotta cheese, milk, salt and nutmeg.
  7. Mix well, add more milk if needed to make filling creamy.
Spinach Filling
  1. Combine the spinach, Ricotta cheese, mozzarella, garlic, salt and pepper.
  2. Mix well and add salt and pepper to taste.
Lasagna assembly
  1. Spray an 11X 8.5 deep baking dish with cooking spray on all sides.
  2. Add a layer of the cooked lasagna without overlapping.
  3. Spread 1/3 of butternut squash filling over the noodles.
  4. Sprinkle lightly with mozzarella cheese.
  5. Add another layer of noodles.
  6. Spread half of spinach filling over the noodles.
  7. Top lightly with Mozzarella cheese. Top with cooked noodles.
  8. Spread another layer (1/3) of butternut squash mixture, then sprinkle lightly with Mozzarella cheese.
  9. Top with cooked noodles.
  10. Spread the remaining half of spinach filling over the noodles.
  11. Top lightly with Mozzarella cheese.
  12. Add the final layer of cooked noodles.
  13. Spread the remaining butternut squash mixture over this final layer of noodles, sprinkle with grated Parmesan and remaining mozzarella cheese (about 1/2 cup of mozzarella).
  14. Sprinkle the cheese with Italian seasoning and paprika.
  15. Cover the baking dish with foil and bake for 30 min.
  16. Remove foil and bake additional 10 minutes.
  17. When ready to serve pour over your favorite tomato pasta sauce.
Adapted from Julia's Album
Adapted from Julia's Album
Lace And Grace http://laceandgraceblog.com/
** This post was sponsored by Southern Breeze Sweet Tea. As always all opinions are my own.  

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