Ingredients
Scale
For the Butternut Squash Filling:
- 2 cups butternut squash puree (about half of a squash)
- 1 cup ricotta cheese
- 1/2 cup milk (or more, if needed)
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg
For the Spinach Filling:
- 1 cup cooked spinach
- 1 cup ricotta cheese
- 1 cup mozzarella cheese
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- Pepper to taste
Other Ingredients:
- 10 ounces lasagna noodles, cooked
- 1 1/2 cups mozzarella cheese
- 1/2 cup Parmesan cheese, grated
- 1/4 teaspoon Italian seasoning
- 1/4 teaspoon paprika
- 1/4 teaspoon basil
Instructions
- Preheat: Preheat your oven to 375°F (190°C).
- Make the Butternut Squash Filling: In a food processor, combine the butternut squash puree, ricotta cheese, milk, salt, and nutmeg. Pulse until smooth and creamy. Add more milk if needed.
- Make the Spinach Filling: In a bowl, combine the cooked spinach, ricotta cheese, mozzarella cheese, minced garlic, salt, and pepper. Mix well.
- Assemble the Lasagna: Grease a 9×13 inch baking dish. Spread 1/3 of the butternut squash filling on the bottom. Layer lasagna noodles, half of the spinach filling, and sprinkle with mozzarella. Repeat the layers, ending with a layer of noodles topped with the remaining butternut squash filling. Sprinkle with Parmesan cheese, mozzarella, Italian seasoning, paprika, and basil.
- Bake: Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown. Let cool for 10 minutes before serving.
Prep Time: 30 minutes | Cook Time: 60-70 minutes | Total Time: 90-100 minutes