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Butternut Squash and Spinach Lasagna

Butternut Squash and Spinach Lasagna

  • Author: Jonathan
  • Total Time: 1 hour 5 minutes
  • Yield: 6-8 servings 1x
  • Diet: Plant-Based

Description

This Butternut Squash and Spinach Lasagna combines tender roasted butternut squash, vibrant spinach, and layers of rich plant-based cheese, creating a comforting and wholesome plant-based meal. Perfect for cozy dinners, it delivers a delightful balance of savory and sweet flavors with colorful, hearty layers that melt beautifully in every bite.

Ingredients

Scale

Vegetables and Herbs

  • 1 medium butternut squash, peeled and cubed
  • 5 cups fresh spinach, blanched lightly
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons fresh herbs (thyme, sage, or rosemary), chopped
  • Salt and pepper, to taste

Cheese and Dairy Alternatives

  • 2 cups plant-based cheese blend (mozzarella-style and mild cheddar-style), shredded
  • 1/2 cup plant-based cream or cashew cream

Other Ingredients

  • 9–12 sheets no-boil or traditional lasagna noodles
  • 2 tablespoons olive oil
  • 1 tablespoon vegetarian Worcestershire sauce (natural)
  • 1 tablespoon apple cider vinegar (natural)
  • 1 teaspoon natural gelling agent

Instructions

  1. Prepare the Butternut Squash: Preheat your oven to 400°F (200°C). Toss the peeled and cubed butternut squash with olive oil, salt, and freshly chopped herbs. Spread on a baking sheet and roast in the oven until golden and tender, about 25-30 minutes. This will enhance the squash’s natural sweetness and aroma.
  2. Sauté Aromatics and Spinach: In a large pan, heat olive oil over medium heat. Add diced onions and minced garlic, cooking until translucent and fragrant, about 5 minutes. Stir in the fresh spinach and sauté just until wilted but still bright green to maintain texture and color. Remove from heat.
  3. Create the Creamy Filling: In a bowl, combine the roasted squash with plant-based cream, vegetarian Worcestershire sauce (natural), apple cider vinegar (natural), and natural gelling agent. Lightly mash or blend so the mixture is chunky yet creamy enough for even layering in the lasagna.
  4. Assemble the Lasagna: Lightly grease your baking dish and spread a small layer of the squash mixture on the bottom to prevent sticking. Layer lasagna noodles, sautéed spinach, squash filling, and generous amounts of plant-based cheese blend. Repeat the layers until all ingredients are used, ending with a thick cheese layer on top.
  5. Bake Until Perfect: Cover the assembled lasagna with foil and bake at 375°F (190°C) for 35-40 minutes or until noodles are cooked through and layers meld together. Remove the foil for the last 10 minutes to brown the cheese on top, creating a golden, bubbly crust.

Notes

  • Roasting the butternut squash enhances its natural sweetness and depth of flavor.
  • Do not overcook the spinach; quick sautéing preserves nutrients and vibrant color.
  • No-boil noodles save time by absorbing sauce during baking.
  • Ensure vegetables are not watery to avoid soggy lasagna layers.
  • Let the lasagna rest for 10-15 minutes after baking to set flavors and improve slicing.
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Vegetarian

Nutrition

  • Serving Size: 1 slice (approx. 1/8 of recipe)
  • Calories: 320
  • Sugar: 6g
  • Sodium: 400mg
  • Fat: 14g
  • Saturated Fat: 3g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 6g
  • Protein: 10g
  • Cholesterol: 0mg

Keywords: butternut squash lasagna, spinach lasagna, plant-based lasagna, vegetarian comfort food, cozy dinner recipe

Find it online: https://familycookspot.com/butternut-squash-and-spinach-lasagna/