• Rita Winthrop

Butternut Squash + Spinach Lasagna

Fall is here friends - and while its been fairly warm still here in Rhode Island, I am ready for all the fall cooking recipes. Cozy, comfy, hearty, seasonal and spice. I'm ready. After traveling for work the last few weeks, all that I've wanted was some home cooking - and I can't think of anything better than this butternut squash and spinach lasagna. Don't get me wrong, I do love a traditional meat sauce lasagna as well - but while squash is in season, its time to take advantage of those festive flavors.

What's most flexible with this recipe is using fresh or frozen squash - I roasted a small squash for about 20 minutes until soft, but similarly you could use frozen cubed squash and just heat it up until thawed. Once cooled (if you roasted it) place it in a large bowl and mash together with almond milk, salt, pepper, garlic, thyme, nutmeg and nutritional yeast. If you don't have nutritional yeast on hand, you could sub in grated Parmesan. You also could place it all in a blender if you prefer it very smooth.


In another bowl, mix together ricotta, parm, spinach (also fresh or frozen) and a little salt and pepper. Set aside when mixed thoroughly. Lastly, you'll want to start layering your lasagna. Place a little sauce in the bottom of an 8x8" greased pan, followed by noodles, more sauce, the ricotta mixture, and repeat. It should get you about 3-4 layers. Top it with more freshly grated parm, and place in an oven at 400 degrees for about 30 minutes. It's ready when its bubbly and browned. I typically allow it to cool a few minutes before serving, so it firms up a little bit. Makes awesome leftovers, also!


Butternut Squash + Spinach Lasagna (GF)

Prep Time: 20-30 minutes

Cook Time: 30 minutes


Butternut Sauce Ingredients

  • Roasted butternut squash – about 2 cups

  • 1 cup almond milk

  • 2 tablespoons nutritional yeast

  • 1 teaspoon salt

  • 1 teaspoon pepper

  • 1 teaspoon garlic powder

  • Dash of nutmeg

  • ½ teaspoon chopped thyme

Filling Ingredients

  • 2 cups frozen (and drained) or fresh spinach

  • 1 cup ricotta

  • ½ cup fresh grated parm

  • Salt & pepper to taste

  • GF lasagna noodles

  • Fresh grated parm for on top

Directions

  1. Roast butternut squash in large pieces at 400 degrees for 20 minutes until soft. Allow to cool. You could also use frozen if you have it available and just microwave until thawed.

  2. Once squash is cooled, peel off skin and place in a large bowl. Mash together with almond milk, nutritional yeast, salt, pepper, garlic, nutmeg and thyme. You also could place in a blender if you want sauce very smooth.

  3. In another bowl, place all filling ingredients and mix together with a spoon or fork until thoroughly incorporated. Set aside.

  4. In an 8x8" pan, layer, sauce, GF lasagna noodles, sauce, and ricotta mixture until pan is to the top. (Should be about 3-4 layers) Top with more fresh grated parm and place in oven.

  5. Bake at 400 degrees for 30 minutes until bubbly and browned. Allow to cool just for a few minutes to set, and slice and serve.


xx

Rita

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newport, ri