Cheesy Butternut Squash Spinach Lasagna

$- 9 lasagna noodles - 2 cups butternut squash, peeled and cubed - 2 cups fresh spinach, roughly chopped - 1 cup ricotta cheese - 1 cup mozzarella cheese, shredded - 1/2 cup Parmesan cheese, grated - 1 tablespoon olive oil - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - 1 jar (about 24 oz) marinara sauce - Fresh basil leaves, for garnish - Serve slices on a wooden cutting board - Drizzle with olive oil and top with basil for a rustic look This recipe uses simple, fresh ingredients. The butternut squash adds a nice sweetness. Fresh spinach brings a healthy touch. Each cheese contributes to a rich flavor. I love how these layers create a creamy, cheesy delight. Cooking lasagna noodles You start by boiling water in a large pot. Add salt to the water. Place 9 lasagna noodles in the pot. Cook them according to the package instructions until they are al dente. This usually takes about 8 to 10 minutes. Once done, drain the noodles and set them aside. Sautéing butternut squash and spinach Next, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 2 cups of cubed butternut squash to the skillet. Sauté it for about 5 to 7 minutes. The squash should begin to soften. Then, stir in 2 cups of roughly chopped spinach. Cook for an additional 2 to 3 minutes until the spinach wilts. Season with 1 teaspoon of garlic powder, 1 teaspoon of onion powder, salt, and pepper to taste. Remove the skillet from heat and set the mixture aside. Layering the ingredients Grab a 9x13 inch baking dish. Start by spreading a thin layer of marinara sauce at the bottom. Lay down 3 lasagna noodles over the sauce. Next, add half of the butternut squash and spinach mixture on top of the noodles. Then, take a mixing bowl and combine 1 cup of ricotta cheese with half of 1 cup of shredded mozzarella and all of the 1/2 cup of grated Parmesan cheese. Mix well and spread half of this cheese mixture over the squash and spinach. Final assembly before baking Repeat the layering process. Add another 3 lasagna noodles, the remaining butternut squash and spinach, and the rest of the ricotta mixture. Finish by placing the last 3 noodles on top. Pour the remaining marinara sauce over the noodles. Finally, sprinkle the rest of the mozzarella cheese on top. Covering and baking the lasagna Preheat your oven to 375°F (190°C). Cover the baking dish with aluminum foil. Bake in the preheated oven for 25 minutes. Guidelines for achieving a bubbly and golden finish After 25 minutes, remove the foil. Continue baking for another 15 to 20 minutes. The cheese should be bubbly and golden brown. Once baked, allow the lasagna to cool for 10 minutes before slicing. Garnish with fresh basil leaves for a touch of color. - Cook lasagna noodles just until al dente. This keeps them firm. - Use a large pot with salted water. This enhances the noodles' flavor. - Sauté butternut squash until soft but not mushy. It should still hold shape. - Cook spinach just until wilted for the best texture and taste. - Cut the lasagna into even squares for a neat look. - Serve slices on a wooden cutting board. Drizzle with olive oil for flair. - Garnish each slice with fresh basil leaves. This adds color and aroma. - Pair with a light salad or garlic bread for a balanced meal. - Prep butternut squash and spinach a day ahead. Store them in the fridge. - Cook the noodles in advance and layer them with sauce. - You can freeze assembled lasagna before baking. Wrap it well to avoid freezer burn. - To reheat, thaw overnight in the fridge, then bake until hot. {{image_2}} You can switch up the cheeses to make your lasagna even better. Try using gouda or fontina for a richer flavor. If you want a twist, mix in some feta for a tangy kick. You can also use different vegetables. Swap butternut squash for zucchini or mushrooms. These changes keep the dish fresh and fun! For those who need gluten-free options, you can use corn or rice noodles. They work great in this recipe without losing taste. If you want a vegan version, replace ricotta with cashew cream or tofu. Use vegan cheese for the mozzarella and Parmesan. You can still enjoy all the cheesy goodness without dairy! Adding spices can elevate your lasagna. Consider using nutmeg or red pepper flakes for extra warmth. Fresh herbs like oregano or thyme add a nice touch. You can also pour a little pesto over layers for a burst of flavor. For a rich sauce, mix in some cream with your marinara. These tweaks make each bite a delight! To store leftovers, place the lasagna in an airtight container. This keeps it fresh for longer. Use glass or plastic containers that seal well. You can also cover the dish tightly with plastic wrap. It’s best to refrigerate the lasagna within two hours of cooking. To freeze lasagna, let it cool completely first. Cut it into serving sizes for easy thawing. Wrap each piece tightly in plastic wrap, then in aluminum foil. You can also freeze the whole dish. Just make sure it’s well covered. To thaw, place it in the fridge overnight. For reheating, bake it at 350°F (175°C) for about 30 minutes. Cover it with foil to prevent burning. In the fridge, lasagna will stay fresh for about 3 to 5 days. If you freeze it, it lasts for 2 to 3 months. Watch for signs of spoilage like a sour smell or mold. If it looks or smells off, throw it away. Enjoy your cheesy butternut squash spinach lasagna while it’s fresh! For this lasagna, I recommend using: - Ricotta cheese for creaminess - Mozzarella cheese for its meltiness - Parmesan cheese for a sharp finish These three cheeses create a rich and layered taste that blends well. Yes, you can prep this dish ahead. Follow these tips: - Assemble the lasagna and cover it tightly. - Store it in the fridge for up to 24 hours. - You can also freeze it before baking. Just thaw it overnight in the fridge, then bake as directed. To avoid a watery lasagna, follow these tips: - Use less marinara sauce or drain excess liquid. - Cook the butternut squash until slightly soft to reduce moisture. - Let the lasagna rest for 10 minutes before slicing. This helps the layers set, giving you a firmer texture. In this blog post, we explored how to craft a delicious lasagna using butternut squash and fresh spinach. We covered every step, from ingredients to baking tips and serving suggestions. Remember, the key is in the layers and cooking methods. Don't hesitate to experiment with different cheeses and veggies. With these tips, you can impress friends and family with a tasty meal. Enjoy your cooking and the smiles it brings!$

Cheesy Butternut Squash Spinach Lasagna

Discover the ultimate comfort food with this cheesy butternut squash spinach lasagna! Bursting with flavor and goodness, this delicious recipe combines creamy ricotta, fresh spinach, and sweet butternut squash, all layered between tender lasagna noodles. Perfect for family dinners or gatherings, this dish is as hearty as it is wholesome. Click to explore the full recipe and treat yourself to a delightful meal that leaves everyone wanting more!

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Ingredients

9 lasagna noodles

2 cups butternut squash, peeled and cubed

2 cups fresh spinach, roughly chopped

1 cup ricotta cheese

1 cup mozzarella cheese, shredded

1/2 cup Parmesan cheese, grated

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

1 jar (about 24 oz) marinara sauce

Fresh basil leaves, for garnish

Instructions

Preheat your oven to 375°F (190°C).

In a pot of boiling salted water, cook the lasagna noodles according to the package instructions until al dente. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add the cubed butternut squash and sauté for 5-7 minutes until it starts to soften.

Stir in the chopped spinach and continue to cook for an additional 2-3 minutes until wilted. Season with garlic powder, onion powder, salt, and pepper. Remove from heat and set aside.

In a mixing bowl, combine the ricotta cheese with half of the mozzarella cheese and all of the grated Parmesan cheese. Mix until well combined.

In a 9x13 inch baking dish, spread a thin layer of marinara sauce on the bottom. Lay 3 lasagna noodles over the sauce, followed by half of the butternut squash and spinach mixture and half of the ricotta-spinach mixture.

Repeat the layers: another layer of 3 lasagna noodles, followed by the remaining butternut squash and spinach and the remaining ricotta mixture. Top with the final 3 noodles, the remaining marinara sauce, and sprinkle the rest of the mozzarella cheese on top.

Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Then remove the foil and bake for another 15-20 minutes until the cheese is bubbly and golden brown.

Allow the lasagna to cool for 10 minutes before slicing. Garnish with fresh basil leaves before serving.

Prep Time, Total Time, Servings: 20 minutes | 1 hour | 6 servings

- Presentation Tips: Serve slices on a wooden cutting board, drizzled with a little olive oil, and topped with fresh basil for a beautiful rustic look.