This variation of lasagna is out of this world! Trust me when I tell you, you will not miss the tomato sauce one bit! Butternut squash adds a nice hearty sweetness that balances perfectly with the savory spinach, cheese and garlic mixture. I fell in love with this recipe before I even tried it and the moment I stumbled across it on Pinterest I knew I wanted to try it. It came out even better than I expected and the smell going in the oven is just as good as it is coming out. This is a must try for lovers and haters of butternut squash. 
Now I must admit, hard work went into this dish. Most the the components are prepared separately and layering can be a task, but it is worth every second!
Start by slicing your butternut squash in half, lengthwise. Scoop out the seeds and roast in a 375 degree oven for 40-45 minutes or until skin is brown and separates from the squash. Let it sit for about 10 minutes. This will make peeling it super easy. Trust me.
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- Slice squash lengthwise
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- Scoop out seeds
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- Roast facing down
*In the last image, one of the halves is face up just to show you how it looks once roasted. 🙂
Peel butternut squash and place in a blender or food processor with Ricotta cheese, milk, salt and nutmeg. Add more milk if needed (to make the butternut squash filling very creamy). Blend very well, taste and add more salt, if needed. This creamy goodness will start your first layer.
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- Cook spinach with minced garlic
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- Combine cooked spinach with Ricotta, Mozzerella & S&P to taste
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- Mix
Layer lasagna evenly to cover first layer of squash puree. It took 4 of the noodles I had. Yours might be different.
Sprinkle a little cheese, scoop half of spinach & spread filling on top. (Technically you are supposed to layer spinach first and then sprinkle a little cheese, but it didn’t seem to affect taste so it’s up to you 🙂
Layer more pasta sheets and the second 3rd of the butternut squash puree.
Spread the other half of the spinach mixture and sprinkle a little more cheese.
Add another layer of pasta and the last 3rd of puree. Top with parmesan cheese, remaining shredded cheese and seasonings.
Cover the baking dish with the lid or foil and bake for 30 min. Remove foil/lid and bake additional 10 minutes.
ENJOY!
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[…] squash on hand makes me so happy. I use it in many dishes, such as my sauce for Cauliflower Pizza, Butternut Squash Lasagna and Butternut Squash Pie. I even spread it on my bread when making grilled cheese. Don’t […]