Lighter Butternut Squash Lasagna
Elevate your dinner game with this Lighter Butternut Squash Lasagna, a wholesome twist on the classic favorite. Featuring layers of tender whole wheat lasagna noodles, creamy ricotta filling, wilted spinach, and a velvety butternut squash sauce infused with garlic and a hint of nutmeg, this lighter version skips the heavy red sauce for a nutrient-packed, flavorful alternative. Topped with melty mozzarella and Parmesan, each bite is indulgent yet nourishing. Perfect for cozy family dinners or meal prep, this satisfying recipe is packed with vibrant vegetables and rich, savory textures while keeping things light and wholesome. Serve it warm with fresh basil for an extra burst of flavor!
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Recipe Information
Ingredients
- 4 cups (cubed, about 1 medium squash) Butternut squash
- 2 tablespoons Olive oil
- 3 Garlic cloves
- 0.25 teaspoons Nutmeg
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Vegetable broth
- 9 noodles (uncooked) Whole wheat lasagna noodles
- 1.5 cups Ricotta cheese
- 0.5 cup (grated) Parmesan cheese
- 1 cup (shredded) Mozzarella cheese
- 6 cups (fresh) Spinach
- 1 Egg
- 0.25 cup (chopped, optional for garnish) Fresh basil
Instructions
Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Prepare the butternut squash sauce: In a large skillet, heat olive oil over medium heat. Add the butternut squash cubes and cook for 5 minutes until slightly softened.
Add minced garlic, nutmeg, salt, and black pepper to the skillet. Stir to combine and cook for another minute.
Pour in the vegetable broth, lower the heat, and cover the skillet. Simmer for 10-12 minutes, or until the squash is tender.
Transfer the squash mixture to a blender or food processor and blend until smooth. Set the sauce aside.
In a large mixing bowl, combine ricotta cheese, 1/4 cup Parmesan cheese, and the egg. Mix until well combined.
Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
Saute the fresh spinach in a nonstick skillet over medium heat for 1-2 minutes, or until just wilted. Remove from heat and set aside.
Assemble the lasagna: Spread 1/4 of the butternut squash sauce on the bottom of the prepared baking dish. Layer 3 lasagna noodles over the sauce.
Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the spinach. Top with another 1/4 of the butternut squash sauce.
Repeat the layering process until all noodles, ricotta mixture, spinach, and sauce are used, ending with a layer of sauce on top.
Sprinkle the remaining 1/4 cup Parmesan cheese and shredded mozzarella cheese evenly over the top layer.
Cover the dish with aluminum foil and bake for 30 minutes in the preheated oven.
Remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbling.
Let the lasagna cool for 10 minutes before slicing. Garnish with fresh basil, if desired, and serve warm.
Nutrition Facts
Calories |
3684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.4 g | 165% | |
| Saturated Fat | 56.6 g | 283% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 540 mg | 180% | |
| Sodium | 4792 mg | 208% | |
| Total Carbohydrate | 506.7 g | 184% | |
| Dietary Fiber | 86.2 g | 308% | |
| Total Sugars | 41.3 g | ||
| Protein | 179.0 g | 358% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 3441 mg | 265% | |
| Iron | 26.7 mg | 148% | |
| Potassium | 5326 mg | 113% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
