Roasted Butternut Squash and Spinach Lasagna Recipe

Name: Roasted Butternut Squash and Spinach Lasagna
Prep time: 40 min
Cook time: 70 min
Total time: 120 min
Yield: 10
Ingredients: 6 cups cubed butternut squash (from 1 large butternut squash); 4 teaspoons olive oil, divided; 1 1/2 teaspoons kosher salt, divided; 3/4 teaspoon black pepper, divided; 1 cup chopped yellow onion; 10 cups fresh spinach; 8 ounces provolone cheese, shredded (about 2 cups); 4 ounces mozzarella cheese, shredded (about 1 cup); 1 (32-oz.) container whole-milk ricotta cheese; 1/2 cup chopped fresh flat-leaf parsley; 2 large eggs; cooking spray; 5 cups marinara sauce; 12 oven-ready lasagna noodles (such as Barilla); 4 ounces Parmesan cheese, grated (about 1 cup)

Cook Time: 70 minutes

Ingredients

6 cups cubed butternut squash
4 teaspoons olive oil, divided
1 1/2 teaspoons kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
1 cup chopped yellow onion
10 cups fresh spinach
2 cups shredded provolone cheese
1 cup shredded mozzarella cheese
1 (32 ounce) whole milk ricotta cheese
1/2 cup chopped fresh flat-leaf parsley
2 large eggs
Cooking spray
5 cups marinara sauce
12 oven-ready lasagna noodles
1 cup grated Parmesan cheese

Directions

Preheat your oven to 400F (200C).
In a large bowl, toss together the butternut squash with 2 teaspoons of olive oil, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Spread the mixture in a single layer on a rimmed baking sheet.
Bake for 15 to 20 minutes, or until the squash is softened and lightly browned. Remove from the oven and set aside.
While the squash is baking, heat the remaining 2 teaspoons of olive oil in a large skillet over medium-high heat. Add the chopped onion and 1/4 teaspoon of salt. Cook, stirring often, until the onion is softened and translucent, about 3 to 4 minutes.
Add the spinach to the skillet and cook, stirring frequently, until wilted, 1 to 2 minutes. Remove the skillet from the heat and set aside.
In a separate bowl, combine the shredded provolone and mozzarella cheeses. Set aside.
In a large mixing bowl, stir together the ricotta cheese, parsley, eggs, 1 1/2 cups of the shredded cheese mixture, and the remaining 3/4 teaspoon of salt and 1/2 teaspoon of pepper.
Lightly coat a 13x9-inch baking dish with cooking spray. Spread 1 cup of marinara sauce on the bottom of the dish.
Arrange 4 lasagna noodles side by side over the marinara sauce. Spread half of the ricotta mixture evenly over the noodles.
Spread the roasted butternut squash evenly over the ricotta mixture. Then, top with 1 1/2 cups of marinara sauce.
Place another layer of 4 noodles over the squash and ricotta mixture. Spread the remaining ricotta mixture evenly over the noodles.
Spread the spinach mixture evenly over the ricotta, and then top with another 1 1/2 cups of marinara sauce.
Top the lasagna with the remaining 4 noodles and 1 cup of marinara sauce. Sprinkle with grated Parmesan cheese and the remaining shredded provolone-mozzarella mixture.
Cover the baking dish with aluminum foil and bake at 400F (200C) for 35 minutes.
After 35 minutes, uncover the lasagna and continue baking for an additional 20 minutes, or until the top is golden and bubbly.
Let the lasagna stand for 10 minutes before cutting it into 10 slices. Serve and enjoy!

Nutrition Facts (per serving)

Calories: 600
Total Fat: 29g (38% DV)
Saturated Fat: 16g (79% DV)
Cholesterol: 120mg (40% DV)
Sodium: 1353mg (59% DV)
Total Carbohydrates: 54g (20% DV)
Dietary Fiber: 9g (31% DV)
Total Sugars: 11g
Protein: 32g (63% DV)
Vitamin C: 35mg (39% DV)
Calcium: 650mg (50% DV)
Iron: 4mg (25% DV)
Potassium: 1197mg (25% DV)

The Story Behind Roasted Butternut Squash and Spinach Lasagna

Roasted Butternut Squash and Spinach Lasagna is a modern twist on the classic Italian lasagna. Traditional lasagna dates back to the Middle Ages in Italy, evolving from layered pasta dishes that combined simple ingredients such as cheese, herbs, and sauces. The use of butternut squash in lasagna is a more contemporary adaptation, popularized in the late 20th century by chefs seeking seasonal, vegetarian-friendly alternatives. This combination highlights the natural sweetness of roasted squash while maintaining the rich, comforting texture that lasagna is known for.

Regional Variations and Characteristics

This particular lasagna is strongly influenced by Northern Italian cuisine, where creamy cheeses and roasted vegetables are commonly paired with pasta. In regions like Emilia-Romagna, traditional lasagna often features bchamel sauce and meat, but in Tuscany and Lombardy, vegetables such as spinach, pumpkin, and squash are frequently incorporated into baked pasta dishes. Local variations may include adding nutmeg to the ricotta mixture or incorporating different types of cheese, such as fontina or Asiago, to enhance flavor depth.

How It Differs from Similar Dishes

Unlike classic meat lasagna or traditional spinach lasagna, this recipe emphasizes the sweetness of roasted butternut squash combined with the earthy taste of fresh spinach. The layering technique remains similar, but the flavor profile is lighter and slightly sweeter due to the squash. The dish also differs from vegetable lasagnas that rely solely on zucchini or mushrooms, offering a unique balance of textures between creamy ricotta, tender roasted squash, and melted cheeses like provolone and mozzarella.

Typical Serving Occasions

Roasted Butternut Squash and Spinach Lasagna is most often served during fall and winter, when squash is in season, and is commonly found at family gatherings, holiday dinners, or vegetarian-focused restaurants. It pairs well with crisp salads, garlic bread, or a light red wine. While it can be a weeknight dinner, its elegant presentation also makes it suitable for festive occasions or potlucks.

Interesting Facts

Butternut squash is rich in vitamins A and C, making this lasagna not only flavorful but also nutritious.
The combination of roasted squash and ricotta provides a naturally creamy texture, reducing the need for heavy cream.
Vegetarian lasagnas like this one have gained popularity globally as plant-based diets become more widespread.
Layering roasted squash and spinach helps retain moisture during baking, preventing the noodles from drying out.
Adding fresh parsley to the ricotta mixture brightens the overall flavor and adds a subtle herbal note that complements the sweetness of the squash.

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FAQ about Roasted Butternut Squash and Spinach Lasagna Recipe

Yes, you can substitute frozen spinach for fresh spinach. Just make sure to thaw it thoroughly and squeeze out any excess moisture before adding it to the recipe.

Yes, you can assemble the lasagna up to a day in advance. Simply cover it tightly with plastic wrap or aluminum foil and store it in the fridge. When ready to bake, remove the covering and bake as instructed, possibly adding a few extra minutes to ensure it's heated through.

Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3 to 4 days. To reheat, place individual servings in the microwave or bake it in the oven at 350°F (175°C) for 15-20 minutes, until heated through.

Yes, you can freeze the lasagna. After assembling it, cover the dish tightly with plastic wrap and aluminum foil, then freeze for up to 3 months. When you're ready to bake, thaw it in the refrigerator overnight and bake as instructed, or bake from frozen (though it may take a bit longer).

Absolutely! You can substitute provolone or mozzarella with other cheeses like gouda, fontina, or a sharp cheddar. Just keep in mind that the flavor and texture of the lasagna will change slightly depending on the cheese you choose.

While oven-ready lasagna noodles work best for this recipe, you can substitute regular lasagna noodles if you prefer. Be sure to cook them according to the package instructions before layering them in the dish.

This lasagna pairs well with a simple side salad and garlic bread. You can also serve it with a drizzle of olive oil and some freshly chopped basil for extra flavor.

The lasagna is done when the top is golden brown and bubbly, and a knife or fork inserted in the center comes out hot. If you're unsure, you can also check the internal temperature with a kitchen thermometer— it should reach 165°F (74°C).

Yes, you can easily scale down the recipe. The ingredient amounts will need to be adjusted accordingly, but the cooking times and steps remain the same. Consider using a smaller baking dish if you are halving or reducing the recipe.

Comments

John Diaz

08/28/2022 08:43:39 PM

This dish was absolutely delightful! The time I dedicated to preparing it truly paid off! I appreciate having a fantastic recipe that offers a meatless alternative. I decided to enhance the ricotta mixture with some Italian seasoning and garlic powder to suit my taste, but I stuck to the original recipe for everything else.

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