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Squash and Spinach Lasagna

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.
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.

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Ingredients

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
pepper
For the rest:
vegetable oil
1 cup parmesan, shredded
3 zucchini, thinly sliced
10 lasagna sheets

Ingredients

  • For the squash filling:

  • For the spinach filling:

  • For the rest:

Steps

1
Done

Add the roasted squash in a large bowl, along with the ricotta, milk, nutmeg, salt, and garlic.

2
Done

Set up your blender and blend everything into a smooth mash.

3
Done

Leave the mixture aside and in a separate bowl, add ricotta, mozzarella, spinach, basil, salt, and pepper.

4
Done

Again, blend everything into a smooth mixture.

5
Done

Grab a rectangular lasagna pan (around 10 X 5 inches) and apply a touch of vegetable oil.

6
Done

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
Done

Use the remaining ingredients to make 3 more lasagna layers.

8
Done

Slide the tray into the oven for the next 45 minutes at 350 degrees F/175 degrees C.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

505 kcal
Calories
16 g
Protein
17 g
Fat
35 g
Carbohydrates

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Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper.

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