Butternut Squash Spinach Lasagna Recipe

Butternut squash: A sweet and nutty winter squash that adds a creamy texture to the lasagna.

Spinach: Fresh greens that provide a nutritious boost and a pop of color.

Ricotta cheese: A creamy cheese that adds richness to the layers.

Mozzarella cheese: Shredded cheese that melts beautifully, creating a gooey, cheesy top.

Parmesan cheese: Grated cheese that adds a sharp, salty flavor to the dish.

Gluten-free lasagna noodles: Noodles made without gluten, essential for those with gluten sensitivities.

Marinara sauce: A tomato-based sauce that ties all the flavors together.

When preparing the butternut squash, make sure to cut it into evenly sized cubes to ensure uniform cooking. This will help the squash cook more evenly and mash smoothly, creating a consistent texture for the squash mixture. Additionally, when layering the lasagna, press down gently on each layer to remove any air pockets, which will help the lasagna hold together better when sliced.

• Butternut squash - Substitute with sweet potatoes: Sweet potatoes offer a similar texture and sweetness, making them a great alternative in this dish.

• Fresh spinach - Substitute with kale: Kale provides a similar nutritional profile and a slightly different but complementary flavor.

• Ricotta cheese - Substitute with cottage cheese: Cottage cheese has a similar texture and can be blended for a smoother consistency.

• Shredded mozzarella cheese - Substitute with shredded provolone cheese: Provolone melts similarly to mozzarella and has a mild flavor that works well in lasagna.

• Grated parmesan cheese - Substitute with grated Pecorino Romano: Pecorino Romano has a similar texture and a slightly saltier, sharper flavor that enhances the dish.

• Gluten-free lasagna noodles - Substitute with zucchini slices: Thinly sliced zucchini can be used as a low-carb, gluten-free alternative to lasagna noodles.

• Marinara sauce - Substitute with tomato basil sauce: Tomato basil sauce offers a similar base with an added hint of basil for extra flavor.

• Allow the butternut squash spinach lasagna to cool completely at room temperature before storing or freezing. This helps prevent condensation, which can make the lasagna soggy.

• For storing in the refrigerator:

  • Cover the baking dish tightly with plastic wrap or aluminum foil.
  • Alternatively, transfer individual portions into airtight containers.
  • Store in the refrigerator for up to 3-4 days.

• For freezing:

  • Cut the lasagna into individual portions for easier reheating.
  • Wrap each portion tightly in plastic wrap, then in aluminum foil to prevent freezer burn.
  • Place the wrapped portions in a freezer-safe bag or container.
  • Label with the date and contents.
  • Freeze for up to 2-3 months.

• Reheating from the refrigerator:

  • Preheat your oven to 350°F (175°C).
  • Place the lasagna in an oven-safe dish and cover with foil.
  • Bake for 20-25 minutes, or until heated through.
  • For a crispy top, remove the foil during the last 5 minutes of baking.

• Reheating from frozen:

  • Thaw the lasagna in the refrigerator overnight.
  • Follow the same reheating instructions as for refrigerated lasagna.
  • If reheating directly from frozen, bake at 350°F (175°C) for 45-50 minutes, covered with foil, then remove the foil and bake for an additional 10-15 minutes until heated through and bubbly.

• Microwave reheating:

  • For quick reheating, place a portion of lasagna on a microwave-safe plate.
  • Cover with a microwave-safe lid or another plate to retain moisture.
  • Microwave on high for 2-3 minutes, checking and stirring halfway through.
  • Ensure the lasagna is heated evenly and thoroughly before serving.

• Preheat your oven to 350°F (175°C). Place the leftover butternut squash spinach lasagna in an oven-safe dish. Cover it with aluminum foil to prevent it from drying out. Bake for 25-30 minutes or until heated through. Remove the foil for the last 5 minutes to let the cheese get bubbly and golden again.

• For a quicker option, use the microwave. Place a portion of the lasagna on a microwave-safe plate. Cover it with a microwave-safe lid or another plate to trap moisture. Heat on medium power for 2-3 minutes, then check if it's heated through. If not, continue heating in 1-minute increments until hot.

• If you have an air fryer, preheat it to 350°F (175°C). Place a slice of the lasagna in the air fryer basket. Heat for 5-7 minutes, checking halfway through to ensure it's warming evenly. This method will give you a slightly crispy top.

• For stovetop reheating, place a slice of lasagna in a non-stick skillet over medium-low heat. Add a splash of water or marinara sauce to the skillet and cover with a lid. Heat for about 10 minutes, or until the lasagna is warmed through, stirring occasionally to prevent sticking.

• If you prefer a steam method, place the lasagna slice in a steamer basket over boiling water. Cover and steam for about 10-15 minutes, or until heated through. This method helps retain moisture and keeps the lasagna tender.

• Oven: Used to bake the lasagna at a consistent temperature of 375°F (190°C).

• Large pot: Essential for boiling the butternut squash until tender.

• Colander: Useful for draining the cooked butternut squash after boiling.

• Mixing bowl: Needed to combine the mashed squash, ricotta cheese, and spinach.

• Potato masher: Helps in mashing the cooked butternut squash to a smooth consistency.

• Baking dish: The vessel where you will layer and bake the lasagna.

• Foil: Used to cover the baking dish during the initial baking period to prevent the cheese from burning.

• Measuring cups: Necessary for accurately measuring ingredients like ricotta cheese, mozzarella cheese, and marinara sauce.

• Spatula: Handy for spreading the marinara sauce and squash mixture evenly.

• Cheese grater: Useful if you need to grate fresh parmesan cheese.

• Knife: Needed for peeling and cubing the butternut squash.

• Cutting board: Provides a safe surface for cutting the butternut squash.

• Tongs: Can be used to handle the lasagna noodles when layering.

• Timer: Helps keep track of the baking time to ensure the lasagna is cooked perfectly.

• Cooling rack: Allows the lasagna to cool evenly after baking.

Prepare the squash ahead: Cook and mash the butternut squash a day before to save time on the day of assembly.

Use pre-washed spinach: Opt for pre-washed spinach to skip the washing and drying steps.

Pre-shredded cheese: Buy pre-shredded mozzarella and parmesan cheese to cut down on prep time.

No-boil lasagna noodles: Use no-boil gluten-free lasagna noodles to eliminate the need for pre-cooking.

Assemble in advance: Assemble the lasagna the night before and refrigerate, then bake when ready.