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Butternut squash lasagna

Three-Cheese Butternut Squash Lasagna

Jennifer Pullman
4 from 1 vote
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Course Dinner
Cuisine Italian
Servings 9
Calories 300 kcal

Ingredients
  

  • 9 lasagna noodles
  • 3 cups butternut squash chunks
  • 5 ounce packages of baby spinach
  • 4 tablespoon Mascarpone Cheese
  • ½ cup shredded Mozzarella Cheese
  • 1 cup Ricotta Cheese
  • 4 ounces shaved or shredded Parmesan Cheese
  • 1 cup skim milk
  • 1 clove garlic minced
  • 1 Tablespoon flour
  • 4 teaspoons olive oil will use separately

Instructions
 

Squash Mixture:

  • Toss butternut squash chunks with 2 teaspoons olive oil.
  • Place butternut squash in a 375 degree F oven to roast for 45 minutes or until soft.
  • Meanwhile, cook lasagna noodles according to package directions.
  • When the butternut squash is soft ( you get easily put a fork through it) remove from the squash from the oven and let cool.
  • When squash is cooled mash with a potato masher and add Mascarpone Cheese and mix well.

Spinach:

  • In a sauté pan heat 1 teaspoon of olive oil of medium heat.
  • Add washed and dried spinach to the sauté pan.
  • Cook spinach until wilted, remove from heat.
  • Stir spinach into ricotta cheese.

Parmesan Cheese Sauce:

  • Heat 1 teaspoon olive oil over medium heat.
  • Add in 1 clove garlic minced and cook for 1-2 minutes.
  • Slowly add in flour, stirring to make a roux.
  • Slowly whisk in milk, heat until scalded.
  • Remove from heat and slowly add in ¼ cup (2 ounces) of Parmesan Cheese and stir until melted.

Assemble Lasagna:

  • In a 9x9 inch baking pan spread about ¼ cup of Parmesan Cheese sauce to coat pan.
  • Place three noodles on the bottom of the pan, trim to fit pan.
  • Spread butternut squash mixture on the noodles.
  • Add another layer of noodles.
  • Next spread in ricotta/spinach mixture.
  • Add the last layer of noodles.
  • Pour remaining parmesan cheese sauce over the top layer of noodles.
  • Add mozzarella cheese and remaining parmesan cheese to the top.
  • Bake in a preheated 350 degree F oven for 20-30 minutes or until cheese melts and is bubbly.

Notes

  • You can use store prepared butternut squash. There is no shame in letting someone else cut it up.
  • If you do buy a whole butternut squash microwave the squash for 3-31/2 minute to soften it before you attempt to peel and chop up the squash. This will make the job a lot easier (and safer).
  • To speed up cooking time you can prep the butternut squash the night before. In a pinch, you could you frozen butternut squash and skip the roasting step.
  • You don't have to use butternut squash: acorn squash and delicata would be great substitutions.
  • You can add any veggie you want. If you don't like spinach add in another veggie or eliminate it altogether.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 31gProtein: 15gFat: 13gSaturated Fat: 7gCholesterol: 34mgSodium: 295mgPotassium: 403mgFiber: 2gSugar: 3gVitamin A: 6837IUVitamin C: 14mgCalcium: 341mgIron: 1mg
Keyword butternut squash, lasagna, vegetarian lasagna
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