Butternut Squash and Spinach Lasagna

A delicious cheesy vegetarian lasagna made with layers of creamy of butternut squash puree and cottage cheese, spinach and onion.

Butternut Squash Spinach Lasagna

Layers of creamy butternut squash puree, lasagna noodles, tasty spinach and gooey cheese make this vegetarian lasagna. You’re going to want seconds!
Butternut squash has become one of Jan and mine favourite foods! It has a nice mild taste and is good in almost any dish. We have tried it roasted, in chili, and now in lasagna. We love butternut squash. 🙂

Butternut Squash Spinach Lasagna
I came across this recipe from Julia at http://juliasalbum.com/2014/11/butternut-squash-and-spinach-lasagna/. I absolutely loved her use of butternut squash puree as a layer in lasagna and I knew that I just had to trying for myself. When making this recipe I did change it to add some more vegetables. I would also use a smaller baking dish then the 9×13 inch dish that I used as I didn’t have enough filling to make multiple layers. Either that or double the recipe and make a nice big lasagna. I’m sure any leftovers would freeze well, if there were any. 🙂 Thanks Julia for the inspiration!

Butternut Squash Spinach Lasagna

Here is some health information about butternut squash just incase you need another reason to start eating this versatile delicious vegetable. 🙂 Butternut squash is one of the healthiest most nutritious vegetables. It is low in fat, delivers an ample dose of dietary fibre and provides significant amounts of many vitamins and minerals including potassium (important for bone heath) and vitamin B6 (essential for the proper functioning of the nervous and immune systems).

Butternut squash puree:

To start, pierce the squash in several places and then microwave on high for 7-10 minutes until it is soft. Remove, set aside until it is cool enough to handle. Cut in half and remove seeds. Scoop out the flesh of the squash and place in a food processor. Process until smooth. You will need about 2 cups of squash puree for the lasagna. Any extra puree you can freeze to use later.

Butternut Squash Spinach Lasagna
Either using your food processor or box shredded, shred a large carrot. I had some leftover yam puree in my freezer that needed to be used so I threw that into the food processor along with the shredded carrot, the 2 cups of puree, 1 cup of cottage cheese, milk, nutmeg, salt and cloves. Process until smooth. Set aside until you’re ready to layer the lasagna. 

Butternut Squash Spinach Lasagna
Cook your lasagna noodles according to package instructions. You will need about 12 noodles, 3 for each layer. Rinse cooked noodles with cold water, drain and set aside.

Spinach filling:

In a large nonstick skillet, heat olive oil over medium high heat. Add onions and garlic and sauté 5-7 minutes or until onion is transparent.

Butternut Squash Spinach Lasagna

Add shredded zucchini and cook another 5-7 minutes. I had fresh spinach on hand so I used several large bunches of that chopped up for the filling. Cook until spinach has wilted. You can use frozen chopped spinach that has been thawed. Make sure you squeeze out most of the liquid from the spinach. Add to onion mixture and heat through.

Butternut Squash Spinach Lasagna

Remove from heat and add cottage cheese and mozzarella cheese. Mix well.

Shred 1 1/2 cup mozzarella cheese and set aside.

Okay so now your ready to start assembling your lasagna.
Begin by lightly greasing a 8×11 inch casserole dish. Spread 1/3 of the squash puree over the bottom the the dish. Sprinkle with mozzarella cheese. Layer with cooked noodles overlapping slightly if necessary. Top with 1/2 of the spinach mixture and another sprinkle of mozzarella cheese. Add another layer of noodles, butternut squash puree and mozzarella cheese. Top with more noodles, the remaining spinach mixture and another sprinkle of mozzarella cheese. Add last layer of noodles and top with the rest of the squash puree. Sprinkle top with remaining mozzarella cheese Parmesan cheese. Over the cheese sprinkle about 1/2 teaspoon Italian seasoning, 1/4 teaspoon paprika and 1/4 teaspoon basil.

Butternut Squash Spinach LasagnaCover with foil and bake 40 minutes. Remover foil for last 10 minutes. Let stand 10 minutes before serving.

Butternut Squash Spinach Lasagna

Butternut Squash and Spinach Lasagna
Serves 6
A delicious cheesy vegetarian lasagna made with layers of creamy of butternut squash puree and cottage cheese, spinach and onion.
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Prep Time
40 min
Cook Time
40 min
Prep Time
40 min
Cook Time
40 min
Butternut squash filling
  1. 2 cups butternut squash puree (about half of squash)
  2. 1 medium-large carrot, shredded
  3. 1 small cooked yam, if desired
  4. 1 cup cottage cheese
  5. 1/2 cup milk
  6. 1/4 teaspoon salt
  7. 1/4 teaspoon nutmeg
Spinach Filling
  1. 3 cups fresh spinach or 1 cup frozen spinach
  2. 1 cup cottage cheese
  3. 1 cup shredded mozzarella cheese
  4. 1 small onion, diced
  5. 3 garlic cloves, minced
  6. 1 medium zucchini, shredded
  7. salt and pepper, to taste
  8. 12 (about) lasagna noodles, cooked
  9. 1 and 1/2 cups mozzarella cheese (or more)
  10. 1/2 cup Parmesan cheese (on top)
  11. 1/2 teaspoon Italian seasoning
  12. 1/4 teaspoon paprika
  13. 1/4 teaspoon basil
Instructions
  1. Preheat oven to 375 F.
Butternut squash puree
  1. To start, pierce the squash in several places and then microwave on high for 7-10 minutes until it is soft. Remove, set aside until it is cool enough to handle. Cut in half and remove seeds. Scoop out the flesh of the squash and place in a food processor. Process until smooth. You will need about 2 cups of squash puree for the lasagna. Any extra puree you can freeze to use later.
  2. Either using your food processor or box shredded, shred a large carrot. I had some leftover yam puree in my freezer that needed to be used so I threw that into the food processor along with the shredded carrot, the 2 cups of puree, 1 cup of cottage cheese, milk, nutmeg, salt and cloves. Process until smooth. Set aside until you're ready to layer the lasagna.
  3. Cook your lasagna noodles according to package instructions. You will need about 12 noodles, 3 for each layer. Rinse cooked noodles with cold water, drain and set aside.
Spinach filling
  1. In a large nonstick skillet, heat olive oil over medium high heat. Add onions and garlic and sauté 5-7 minutes or until onion is transparent.
  2. Add shredded zucchini and cook another 5-7 minutes. I had fresh spinach on hand so I used several large bunches of that chopped up for the filling. Cook until spinach has wilted. You can use frozen chopped spinach that has been thawed. Make sure you squeeze out most of the liquid from the spinach. Add to onion mixture and heat through.
  3. Remove from heat and add cottage cheese and mozzarella cheese. Mix well.
  4. Shred 1 1/2 cup mozzarella cheese and set aside.
  5. Now your ready to start assembling your lasagna.
  6. Begin by lightly greasing a 8x11 inch casserole dish. Spread 1/3 of the squash puree over the bottom the the dish. Sprinkle with mozzarella cheese. Layer with cooked noodles overlapping slightly if necessary. Top with 1/2 of the spinach mixture and another sprinkle of mozzarella cheese. Add another layer of noodles, butternut squash puree and mozzarella cheese. Top with more noodles, the remaining spinach mixture and another sprinkle of mozzarella cheese. Add last layer of noodles and top with the rest of the squash puree. Sprinkle top with remaining mozzarella cheese Parmesan cheese. Over the cheese sprinkle about 1/2 teaspoon Italian seasoning, 1/4 teaspoon paprika and 1/4 teaspoon basil.
  7. Cover with foil and bake 40 minutes. Remover foil for last 10 minutes. Let stand 10 minutes before serving.
Double The Recipe http://doubletherecipe.com/
Butternut Squash Spinach LasagnaFinal

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