Butternut Squash and Spinach Lasagna Recipe | Yummly
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Butternut Squash and Spinach Lasagna

JULIA'S ALBUM(17)
Yummly User: "I upped the flavor and spice profile by adding ho…" Read More
18Ingredients
100Minutes
230Calories
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Butternut Squash and Spinach Lasagna

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Ingredients

US|METRIC
8 SERVINGS
  • meal (Follow Julia on Pinterest and Facebook to get more recipes and dinner ideas for your weekly, planning!)
  • 2 cups butternut squash (puree, about half of squash)
  • 1 cup ricotta cheese
  • 1/2 cup milk (or more, if needed)
  • 3/8 tsp. salt
  • 1/4 tsp. nutmeg
  • 1 cup cooked spinach (8 oz uncooked)
  • 1 cup ricotta cheese
  • 1 cup mozzarella cheese
  • 2 garlic cloves (minced)
  • 1/4 tsp. salt
  • pepper (to taste)
  • 10 oz. lasagna noodles (cooked, for gluten free, use Tinkyada brown rice lasagna noodles)
  • 1/2 cup mozzarella cheese (or more)
  • 1/2 cup Parmesan cheese (on top)
  • italian seasoning
  • paprika
  • basil
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    NutritionView More

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    230Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories230Calories from Fat140
    % DAILY VALUE
    Total Fat15g23%
    Saturated Fat9g45%
    Trans Fat
    Cholesterol55mg18%
    Sodium480mg20%
    Potassium310mg9%
    Protein15g29%
    Calories from Fat140
    % DAILY VALUE
    Total Carbohydrate10g3%
    Dietary Fiber2g8%
    Sugars2g4%
    Vitamin A100%
    Vitamin C15%
    Calcium40%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(17)

    Reviewer Profile Image
    Yummly User 10 months ago
    I upped the flavor and spice profile by adding horseradish. My husband and I loved it!
    Reviewer Profile Image
    Yummly User a year ago
    Added shredded chicken & thin sliced apples Use heavy cream instead of milk, add cinnamon, nutmeg, cloves, cardamom, cayenne and sea salt.
    Reviewer Profile Image
    Yummly User a year ago
    It turned out great and the taste fabulous I will make it again 👍🏽
    Reviewer Profile Image
    Yummly User 2 years ago
    I liked this as an alternative to a heavy red sauce. It was nice but needed a bit of a "spicing up".
    Reviewer Profile Image
    Yummly User 2 years ago
    I did not like it but my son and husband loved it.
    Reviewer Profile Image
    Yummly User 3 years ago
    Very tasty added about 125ml of cream. Very filling
    Reviewer Profile Image
    Yummly User 3 years ago
    Delicious! will try again.
    Reviewer Profile Image
    Yummly User 3 years ago
    Delicious. My mom’s tastebuds do not like butternut squash BUT she absolutely loved this dish.
    Reviewer Profile Image
    Yummly User 3 years ago
    i cut the amount of cheese in it, but would make again
    Reviewer Profile Image
    Yummly User 4 years ago
    Excellent! A nice variation of lasagna, and it holds together well. I used no boil lasagna sheets and followed the recommendation for extra liquid. I will make it again.
    Reviewer Profile Image
    Yummly User 4 years ago
    Delish and good reheated too
    Reviewer Profile Image
    Yummly User 4 years ago
    The best!!! I veganized the recipe using, “almond” ricotta and vegan mozzarella . Tres bon
    Reviewer Profile Image
    Yummly User 4 years ago
    delicious...love butternut squash. it was easy to make.
    Reviewer Profile Image
    Yummly User 4 years ago
    Amazing! My daughter had some for dinner and she doesn’t normally eat pumpkin.
    Reviewer Profile Image
    Yummly User 5 years ago
    Simply amazing. I added more spinach and garlic, and made my own butternut squash as i couldn't find any pre-made.
    Reviewer Profile Image
    Yummly User 5 years ago
    Very nice mix of flavours an textures
    Reviewer Profile Image
    Yummly User 5 years ago
    This dish is a hit in our house (gf and vegetarian eaters). I’ve made it 4 times now- a little bit of a learning curve if you’ve never made lasagna before. Peeling and baking the butternut squash takes the longest, so do it a day in advance if you can. Using a blender for the purée is easier than using a food processor imo. For the spinach filling, I add a lot of extra spinach and white onion. Bake time is accurate. Top with fresh basil. We served with garlic bread and roasted sprouts. Yum!

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