Squash and Spinach Lasagna







A recipe allowed in a / diet.

This lasagna was made using fall as the main inspiration. Its main ingredients are squash, spinach, and zucchini. It's a rich dish, very creamy, that will give you nice hints of special flavors like nutmeg, garlic, and basil. It also has delicious amounts of cheese, so it will be a hit among those who are cheese fans.

Nutritional Chart

Calories: 505 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 16 g
  • 17 g
  • 35 g

Ingredients Needed for Squash and Spinach Lasagna

For the squash filling:

10 ounces of diced butternut squash, baked
3.5 ounces of ricotta
2 tablespoons of milk
½ teaspoon nutmeg
1 garlic clove, crushed

For the spinach filling:

6 ounces of ricotta
1 cup mozzarella, shredded
7 ounces of spinach, thawed
2 teaspoons of basil

For the rest:

vegetable oil
1 cup parmesan, shredded
3 zucchini, thinly sliced
10 lasagna sheets

How to Make Squash and Spinach Lasagna

  1. Add the roasted squash in a large bowl, along with the ricotta, milk, nutmeg, salt, and garlic.
  2. Set up your blender and blend everything into a smooth mash.
  3. Leave the mixture aside and in a separate bowl, add ricotta, mozzarella, spinach, basil, salt, and pepper.
  4. Again, blend everything into a smooth mixture.
  5. Grab a rectangular lasagna pan (around 10 X 5 inches) and apply a touch of vegetable oil.
  6. Start assembling the lasagna. Spread 1/4 of the butternut squash mixture on the bottom of the baking tray. Sprinkle a thin layer of parmesan on top. Add a layer of non-overlapping lasagna sheets and top it with the spinach mixture. Sprinkle some more parmesan on top and finish it with around 1/4 of the zucchini slices.
  7. Use the remaining ingredients to make 3 more lasagna layers.
  8. Slide the tray into the oven for the next 45 minutes at 350 degrees F/175 degrees C.

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