Butternut Squash And Spinach Lasagna Recipe

Name: Butternut Squash And Spinach Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb butternut squash, peeled, deseeded, cubed; 2 tbsp olive oil; 1 None onion, chopped; 1 clove garlic, minced; 1 lb cottage cheese; 1 None egg, lightly beaten; 2 tbsp sun-dried tomato pesto; 6 sheets fresh lasagna; 1 bunch spinach, trimmed, blanched, dried; 3.5 oz Cheddar cheese, grated; None None Cheese Sauce; 2 1/2 tbsp butter; 1 tbsp all-purpose flour; 1 1/4 cups milk; 2 oz Parmesan cheese, grated; 1 pinch nutmeg; None None mixed greens, to serve

Servings: persons

1 lb butternut squash, peeled, deseeded, cubed
2 tbsp olive oil
1 None onion, chopped
1 clove garlic, minced
1 lb cottage cheese
1 None egg, lightly beaten
2 tbsp sun-dried tomato pesto
6 sheets fresh lasagna
1 bunch spinach, trimmed, blanched, dried
3.5 oz Cheddar cheese, grated
None None Cheese Sauce
2 1/2 tbsp butter
1 tbsp all-purpose flour
1 1/4 cups milk
2 oz Parmesan cheese, grated
1 pinch nutmeg
None None mixed greens, to serve

1
Preheat oven to 350u00b0F. Lightly grease a large baking dish. Toss squash with 1 tbsp oil, transfer to baking tray and roast for 15-20 mins, or until tender. Mash.
2
Heat remaining oil in a frying pan over high heat. Saute onion and garlic for 2-3 mins, until onion is tender. Add squash. Set aside.
3
Meanwhile, to make the cheese sauce, melt butter in a small saucepan over high heat. Add flour and cook, stirring, for 1 min. Gradually whisk in milk and cook, stirring, until sauce boils and thickens. Simmer for 3 mins. Remove from heat. Add Parmesan and nutmeg. Set aside.
4
In a medium bowl, combine cottage cheese, egg and pesto. Season to taste. Line prepared dish with 2 sheets of lasagna, trimming to fit. Cover with 1/2 of the cottage cheese mixture. Top with 1/2 of the squash and 1/2 of the spinach. Repeat layers, finishing with lasagna.
5
Pour cheese sauce over top and sprinkle with Cheddar. Cover with foil and bake for 20 mins. Remove foil and bake for another 15-20 mins, until tender and golden. Serve with mixed greens.

1673

kcal

Calories

161

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 lb butternut squash, peeled, deseeded, cubed, 2 tbsp olive oil, 1 None onion, chopped, 1 clove garlic, minced, and more.

Yes, Butternut Squash And Spinach Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Butternut Squash And Spinach Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions