Serve Up Fall Flavors in Vegetarian Lasagna

Butternut squash puree seasoned with nutmeg makes for a perfect ingredient in vegetarian lasagna and offers up delicate fall flavors. Married with a spinach-ricotta-mozzarella filling, and topped with Parmesan, it is a richly delicious dish that satisfies.

Butternut Squash and Spinach Lasagna

Serves 8

Ingredients

12
lasagna noodles

For Spinach Filling

1 cup
cooked spinach
1 cup
mozzarella cheese
1 cup
ricotta cheese
3
garlic cloves, minced
¼ teaspoon
salt
Freshly ground black pepper, to taste

For Butternut Squash Filling

2 cups
prepared butternut squash puree
1 cup
ricotta cheese
½ cup
milk
¼ teaspoon
nutmeg
¼ plus 1/8 teaspoon
salt

Additional Ingredients

1 ½ cups
mozzarella cheese
½ cup
grated Parmesan cheese
Italian seasoning
Basil
Paprika

Directions

Preheat oven to 375 degrees F. Cook lasagna noodles according to package directions. Rinse in cold water, drain. If necessary, trim lasagna noodles to fit your baking dish. While lasagna is cooking, prepare the spinach and butternut squash fillings.

For the spinach filling, place spinach, mozzarella, ricotta, garlic, salt, and black pepper in a bowl; stir to combine. If desired, adjust salt and black pepper seasonings.

For the butternut squash filling, place prepared butternut squash puree, ricotta, milk, nutmeg, and salt in a food processor; combine. If the mixture is not super creamy, add more milk until the consistency is very creamy. If desired, adjust salt seasoning.

To assemble the lasagna, lightly grease a lasagna baking dish with olive oil spray. Spoon 1/3 of the butternut squash filling into the baking dish; with the back of a spoon, spread the filling over the bottom of the dish. Sprinkle a little bit of the mozzarella cheese on top of the butternut squash filling. Top with 3 noodles.

Spoon half of the spinach filling over the noodles; with the back of a spoon, spread the filling over the noodles. Sprinkle a little bit of the mozzarella cheese on top of the spinach filling. Top with 3 noodles.

Spoon another 1/3 of the butternut squash filling on top of the noodles; with the back of a spoon, spread the filling over the noodles. Sprinkle a little bit of the mozzarella cheese on top of the butternut squash filling. Top with 3 noodles.

Spoon the remaining spinach filling on top of the noodles; with the back of a spoon, spread the filling over the noodles. Sprinkle a little bit of the mozzarella cheese on top of the spinach filling. Top with the last 3 noodles.

Spoon the remaining butternut squash filling on top of the noodles; with the back of a spoon, spread the filling over the noodles. Sprinkle with the grated Parmesan cheese and remaining mozzarella cheese. Sprinkle the lasagna with a generous amount of Italian seasoning, basil, and paprika. Cover the baking dish with foil. Place the lasagna in the oven and bake for 30 minutes. Remove foil and bake lasagna for 10 minutes more.