Butternut Squash and Spinach Lasagna

An Italian-inspired vegetarian lasagna built from roasted butternut squash, sautéed spinach, ricotta, mozzarella, Parmesan, and marinara. The squash is roasted for concentrated flavor, then layered with noodles and cheese and baked until the top is browned and the center holds when sliced.

By Julienne

Cook time: 55 minutes

Servings: 4

Ingredients

• 900 g Butternut squash, peeled and cut into 2 cm cubes for roasting
• 10 ml Olive oil divided
• 3 g Fine salt divided
• 1 g Black pepper divided
• 4 g Garlic cloves, minced divided
• 3000 ml Water for boiling noodles
• 4 g Fine salt divided
• 250 g Lasagna noodles dry
• 20 ml Olive oil divided
• 250 g Fresh spinach for sautéing
• 8 g Garlic cloves, minced divided
• 5 g Fine salt divided
• 3 g Black pepper divided
• 425 g Ricotta cheese for filling
• 1 count Egg lightly beaten
• 50 g Parmesan cheese, finely grated divided
• 1 g Ground nutmeg for filling
• 500 g Marinara sauce divided
• 120 g Low-moisture mozzarella, shredded divided
• 80 g Low-moisture mozzarella, shredded divided
• 30 g Parmesan cheese, finely grated divided
• 10 g Fresh basil leaves torn, for garnish
• 200 g Marinara sauce divided

Instructions

1. Heat the oven to 220°C. Toss the butternut squash with 10 ml olive oil, 3 g salt, 1 g black pepper, and 4 g minced garlic on a rimmed baking sheet. Roast for 20 minutes, stirring once halfway, until the cubes are tender at the edges and lightly browned. The squash is fork-tender and has caramelized spots.
2. Bring the water to a boil in a large pot. Salt it with 4 g salt, then cook the lasagna noodles until just flexible and shy of fully done, about 1 minute less than package directions. Drain and lay them flat. The noodles are pliable but still slightly firm in the center.
3. While the noodles cook, heat the remaining 20 ml olive oil in a large skillet over medium heat. Add the spinach with the remaining 8 g garlic and cook just until wilted, 2 to 3 minutes. Season with the remaining 5 g salt and 3 g black pepper, then cool slightly. The spinach has collapsed and no excess liquid remains in the pan.
4. In a mixing bowl, combine the ricotta, egg, 50 g Parmesan, nutmeg, and the roasted squash. Fold in the wilted spinach. Taste the mixture and adjust only if needed with a small pinch from the remaining Parmesan, keeping the filling thick rather than loose. The filling is cohesive and spoonable, not watery.
5. Reduce the oven to 190°C. Spread 150 g marinara in the bottom of a 9 x 13 inch baking dish. Layer noodles, half the squash-spinach ricotta filling, 200 g marinara, and 60 g mozzarella. Repeat with another layer of noodles, the remaining filling, 200 g marinara, and 60 g mozzarella. Finish with the remaining noodles and the remaining 150 g marinara, then cover tightly with foil and bake for 25 minutes. The dish is fully assembled and the sauce is bubbling lightly under the foil.
6. Uncover the lasagna and sprinkle the reserved 80 g mozzarella over the top, then scatter on the remaining 30 g Parmesan. Bake for 15 to 20 minutes more, until the top is browned in spots, the sauce is bubbling at the edges, and the center is hot throughout. Rest for 15 minutes before slicing. Garnish with basil, if using. The lasagna slices cleanly and the center stays in place when cut.