BUTTERNUT SQUASH AND SPINACH LASAGNA RECIPE RECIPES

Name: Butternut Squash and Spinach Lasagna
Total time: 1 h 35 min
Yield: Serves 6 (serving size: 1 rectangle)
Ingredients: 2 teaspoons canola oil; 1 1/2 cups vertically sliced red onion; 1 1/2 tablespoons sliced garlic; 1 (6-oz.) pkg. baby spinach; 3/4 cup plain 0% fat-free Greek yogurt; 1/3 cup 1% low-fat milk; 3 ounces sliced part-skim provolone cheese, torn into small pieces; 1 1/2 tablespoons all-purpose flour; 1 teaspoon kosher salt; 2 large eggs; 1 (20-oz.) butternut squash; Cooking spray; 1 cup part-skim ricotta cheese; 1 1/2 ounces Gruyère cheese, grated (1/3 cup)

BUTTERNUT SQUASH AND SPINACH LASAGNA RECIPE | COOKING LIGHT

Butternut Squash and Spinach Lasagna Recipe | Cooking Light image

Silky roasted butternut squash stands in for noodles in this more nutritious take on the starchy pasta casserole.

Provided by Adam Hickman

Total Time 95 minutes

Yield Serves 6 (serving size: 1 rectangle)

Number Of Ingredients 14

Ingredients

2 teaspoons canola oil
1 1/2 cups vertically sliced red onion
1 1/2 tablespoons sliced garlic
1 (6-oz.) pkg. baby spinach
3/4 cup plain 0% fat-free Greek yogurt
1/3 cup 1% low-fat milk
3 ounces sliced part-skim provolone cheese, torn into small pieces
1 1/2 tablespoons all-purpose flour
1 teaspoon kosher salt
2 large eggs
1 (20-oz.) butternut squash
Cooking spray
1 cup part-skim ricotta cheese
1 1/2 ounces Gruyère cheese, grated (1/3 cup)

Steps:

Preheat oven to 350°F. Heat oil in a large skillet over medium-high. Add onion and garlic; sauté 4 minutes. Add spinach; sauté until wilted. Remove from heat. Place yogurt, milk, and provolone in a blender; blend 20 seconds. Add flour, salt, and eggs; blend 1 minute. Peel neck of the squash. Cut neck from bulb. Cut neck into 24 (1/8-inch-thick) slices using a knife or mandoline. (Use bulb for more slices if needed.) Place squash slices in an 8-inch square microwave-safe glass baking dish; cover with plastic wrap. Microwave until squash slices are almost tender, about 4 minutes. Remove squash from dish. Coat dish with cooking spray; spread 1/2 cup yogurt mixture in bottom of dish. Shingle one-third of squash over yogurt mixture. Top with one-third of ricotta cheese, one-third of spinach mixture, and one-third of remaining yogurt mixture. Repeat procedure twice, ending with yogurt mixture. Sprinkle lasagna with Gruyère. Cover dish with foil; bake at 350°F for 50 minutes. Remove from oven. Turn on broiler with oven rack about 8 inches from top. Remove foil from dish; broil 4 minutes or until lightly browned. Remove from oven; loosely cover, and let stand 20 minutes. Cut into 6 rectangles.

Nutrition Facts : Calories 252, CarbohydrateContent 17 g, FatContent 12 g, FiberContent 3 g, ProteinContent 19 g, SaturatedFatContent 6 g, SodiumContent 597 mg, SugarContent 6 g, UnsaturatedFatContent 5 g

ROASTED BUTTERNUT SQUASH AND SPINACH LASAGNA RECIPE ...

Roasted Butternut Squash and Spinach Lasagna Recipe ... image

Invented this one cold Saturday morning. Smells so good while baking.

Provided by RAGTIMEWALTZER

Categories Main Dishes Pasta Lasagna Recipes Vegetarian Lasagna Recipes

Total Time 2 hours 29 minutes

Prep Time 30 minutes

Cook Time 1 hours 59 minutes

Yield 1 9x11-inch dish

Number Of Ingredients 19

Ingredients

1 butternut squash - peeled, seeded, and cubed
1 tablespoon olive oil, or to taste
1 tablespoon chopped garlic
3 dashes ground sage
1 pinch seasoned salt (such as The Chef's Miracle Blend®), or to taste
¼ cup butter
2 teaspoons chopped garlic
¼ cup all-purpose flour
3 cups milk
1 pinch salt and ground black pepper to taste
1 teaspoon chili powder
3 dashes ground sage
½ teaspoon dried rosemary
1 (16 ounce) container ricotta cheese
2 cups shredded mozzarella cheese, divided
1 (10 ounce) package frozen chopped spinach, drained and squeezed dry
1 egg
¼ cup grated Parmesan cheese
9 no-boil lasagna noodles

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Toss butternut squash with olive oil, 1 tablespoon garlic, ground sage, and seasoned salt in a 9x11-inch baking dish until coated.
Roast in the preheated oven, stirring every 20 minutes, until butternut squash is tender, about 1 hour.
Reduce oven temperature to 375 degrees F (190 degrees C).
Melt butter in a large saucepan over medium heat. Add garlic; cook and stir until fragrant, about 1 minute. Whisk in flour until a smooth paste forms. Slowly pour in milk; season with salt and pepper. Cook and stir sauce until thick and bubbling, 8 to 10 minutes.
Remove sauce from heat; stir in roasted butternut squash, chili powder, ground sage, and rosemary. Puree sauce with an immersion blender until smooth.
Mix ricotta cheese, 1 1/2 cup mozzarella cheese, spinach, egg, and Parmesan cheese together in a bowl.
Spread 1/2 cup sauce in the bottom of the baking dish. Lay 3 lasagna noodles on top. Spread 1/3 of the ricotta cheese mixture over the noodles. Repeat layers twice more, ending with remaining sauce. Sprinkle remaining 1/2 cup mozzarella cheese on top. Cover baking dish with aluminum foil.
Bake in the preheated oven until mozzarella cheese is melted, about 40 minutes. Uncover and continue baking until bubbly, about 10 minutes more.

Nutrition Facts : Calories 345 calories, CarbohydrateContent 33 g, CholesterolContent 67.7 mg, FatContent 16.6 g, FiberContent 4.1 g, ProteinContent 18.7 g, SaturatedFatContent 9.3 g, SodiumContent 366.7 mg, SugarContent 7 g

More about "butternut squash and spinach lasagna recipe recipes"

BUTTERNUT SQUASH & SPINACH LASAGNA RECIPE | EATINGWELL

This delicious vegetarian lasagna recipe showcases seasonal vegetables. Butternut squash brings a sweet richness while spinach gives it a nutrition and flavor boost. As a bonus, this recipe makes an extra lasagna that you can freeze for an easy holiday-season meal.
From eatingwell.com
Total Time 2 hours 10 minutes
Category Healthy Vegetarian Pasta Recipes
Calories 314 calories per serving

To bake, coat a piece of foil with cooking spray and cover the lasagna, sprayed-side down. Bake until lightly browned on top, about 1 hour. Let cool for 15 minutes. Serve topped with more sage, if desired. Cut into 6 squares.

See details

ROASTED BUTTERNUT SQUASH AND SPINACH LASAGNA RECIPE ...

Seasonal butternut squash, layered with a creamy buttery béchamel sauce, spinach, and lasagna noodles, all come together to create beautiful layers in this vegetable-focused lasagna from Half Baked Harvest. We love this recipe for it's vegetable forward yet comforting and familiar flavors. Bake this on Sunday night and have leftovers for lunches or a quick weeknight supper.
From vermontcreamery.com
Total Time 2 hours 0 minutes
Calories 0 calories per serving

Spread 1/4 of the cheese sauce in the bottom of the prepared baking dish. Top with 3-4 lasagna sheets. Spread with 1/2 the butternut squash mixture, and then another 1/4 of the cheese sauce, and a handful of provolone. Repeat the layering until all the squash and sauce have been used...don't stress about making it perfect. Arrange the prosciutto on top, if using. Bake uncovered for 45 minutes or until the top has bubbled up and browned a bit. Let stand 10 minutes before serving. Top with the reserved fried sage and rosemary. Enjoy!

See details

BUTTERNUT-AND-SPINACH LASAGNA RECIPE | MYRECIPES

This grand-prize-winning recipe from Teresa Lloro of Montclair, California, earned honors for creatively blending squash's sweetness with the bitterness of spinach.
From myrecipes.com
Reviews 5
Calories 364 calories per serving

Spread 1/2 cup sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over sauce; top with 2 cups vegetable filling, 1/2 cup cheese mixture, and 1/2 cup sauce. Repeat the layers, ending with noodles. Spread the remaining sauce over noodles. Cover and bake at 400° for 30 minutes. Uncover, and sprinkle with 1/2 cup cheese mixture, and bake an additional 10 minutes. Let stand 10 minutes before serving. Garnish with sage sprigs, if desired.

See details

SPINACH AND BUTTERNUT SQUASH LASAGNA RECIPE | MYRECIPES

This recipe has several steps, but the end result is worth the extra effort. Try making it on a weekend, and enjoy leftovers on a busy weeknight. The lasagna can be served as is for a hungry crowd, or easily transformed into baby food, as detailed in the above image, by processing the dish in a food processor.
From myrecipes.com
Reviews 1.5
Calories 445 calories per serving

For baby: For Baby's First Lasagna, prior to lasagna assembly in Step 7, set aside 1/4 cup cooked squash, 2 tablespoons cooked spinach, and one-third of 1 cooked lasagna noodle. Place all in a food processor; sprinkle with 1 teaspoon grated Parmigiano-Reggiano cheese. Process until desired consistency, adding breast milk or formula, 1 tablespoon at a time, if needed. Yield: about 1/2 cup. NOTE: For babies age 11 to 12 months, a small portion of prepared lasagna can be scooped out and pureed. It's recommended you decrease the salt and pepper in recipe; adults can add them at the table if needed.

See details

BUTTERNUT SQUASH & SPINACH LASAGNA RECIPE | EATINGWELL

To bake, coat a piece of foil with cooking spray and cover the lasagna, sprayed-side down. Bake until lightly browned on top, about 1 hour. Let cool for 15 minutes. Serve topped with more sage, if desired. Cut into 6 squares.

See details

ROASTED BUTTERNUT SQUASH AND SPINACH LASAGNA RECIPE ...

Spread 1/4 of the cheese sauce in the bottom of the prepared baking dish. Top with 3-4 lasagna sheets. Spread with 1/2 the butternut squash mixture, and then another 1/4 of the cheese sauce, and a handful of provolone. Repeat the layering until all the squash and sauce have been used...don't stress about making it perfect. Arrange the prosciutto on top, if using. Bake uncovered for 45 minutes or until the top has bubbled up and browned a bit. Let stand 10 minutes before serving. Top with the reserved fried sage and rosemary. Enjoy!

See details

BUTTERNUT-AND-SPINACH LASAGNA RECIPE | MYRECIPES

Spread 1/2 cup sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over sauce; top with 2 cups vegetable filling, 1/2 cup cheese mixture, and 1/2 cup sauce. Repeat the layers, ending with noodles. Spread the remaining sauce over noodles. Cover and bake at 400° for 30 minutes. Uncover, and sprinkle with 1/2 cup cheese mixture, and bake an additional 10 minutes. Let stand 10 minutes before serving. Garnish with sage sprigs, if desired.

See details

SPINACH AND BUTTERNUT SQUASH LASAGNA RECIPE | MYRECIPES

This spinach lasagna recipe takes an interesting turn by including butternut squash in the mix. To streamline prep time, roast the squash ahead; sauté the spinach and make the white sauce too. Refrigerate all until you are ready to assemble the dish.
From myrecipes.com
Reviews 4
Calories 445 calories per serving

Spoon 1/3 cup milk mixture in bottom of a 13 x 9-inch baking pan coated with cooking spray. Arrange 3 noodles over milk mixture; top with spinach mixture, 2/3 cup milk mixture, 1/2 cup Asiago, and 1/4 cup Parmigiano-Reggiano. Arrange 3 noodles over cheese; top with squash mixture, 2/3 cup milk mixture, remaining 1/2 cup Asiago, and 1/4 cup Parmigiano-Reggiano. Arrange remaining 3 noodles on top of cheese; spread remaining 1/2 cup milk mixture over noodles. Sprinkle with the remaining 1/2 cup Parmigiano-Reggiano. Bake at 350° for 30 minutes or until bubbly. Let stand 15 minutes before serving.

See details

BUTTERNUT SQUASH, CARAMELIZED ONION AND SPINACH LASAGNA ...

This rich fall lasagna from Kim Quay, the owner of Comfort Food, a catering and prepared food business in Morrisville, Pa., makes an excellent main course for vegetarians and meat-lovers alike.
From cooking.nytimes.com
Reviews 5
Total Time 3 hours 15 minutes
Calories 436 per serving

Assemble the dish. Spray a 9” x 13” pan with cooking spray. Spread 1 cup of the spinach sauce on the bottom of the pan. Cover with a layer of fresh pasta sheets. Spread half of the roasted butternut squash on top of the pasta sheets. Top with another layer of pasta sheets. Spread ricotta cheese mixture on top of pasta sheets, and spread caramelized onion on top of ricotta mixture. Cover with an additional layer of pasta sheets. Top with the other half of the butternut purée and then another layer of pasta. Finish by using the rest of the spinach Mornay sauce for the top layer. Cover with aluminum foil and bake at 350 degrees for 1 hour. Uncover and cook for 15 minutes more.

See details

SQUASH AND SPINACH LASAGNA RECIPE - FOOD NETWORK

Lowfat milk thickened with cornstarch takes the place of a traditional bechamel and ricotta filling and it still tastes incredibly creamy. Fresh, sweet squash also lends a nice richness and part-skim mozzarella gives you that gooey cheese goodness. Fresh baby spinach adds vitamins and minerals to this vegetarian main.
From foodnetwork.com
Reviews 3.6
Total Time 1 hours 40 minutes
Category main-dish
Calories 335 calorie per serving

Bake for 40 minutes. Uncover and sprinkle the remaining mozzarella over the top. Bake until bubbling and the squash is tender, about 15 minutes. Let stand at least 10 minutes before serving.

See details

BUTTERNUT SQUASH, CARAMELIZED ONION, & SPINACH LASAGNA ...

This vegetarian pasta dish is sure to please every palate at your dinner table.
From myrecipes.com
Reviews 4
Total Time 2 hours 0 minutes
Calories 360 calories per serving

Broil 2 minutes or until cheese is melted and lightly browned. Let stand 10 minutes before serving.

See details

BUTTERNUT SQUASH LASAGNA RECIPE | ALLRECIPES

Lasagna, with its delicious layers, can take a while to put together, but it's always worth it! This warm vegetarian version is a comfy dinner any day of the week.
From allrecipes.com
Reviews 4.4
Total Time 2 hours 0 minutes
Category World Cuisine, European, Italian
Cuisine European, Italian
Calories 399.7 calories per serving

Bake in the preheated oven for 30 minutes. Remove cover and bake until bubbling and cheese is browned, about 15 more minutes. Let stand for 10 minutes before serving.

See details

TURKEY LASAGNA WITH BUTTERNUT SQUASH, ZUCCHINI, AND SPINACH

I was craving lasagna, but not all the calories it usually comes with. After researching several recipes for inspiration, I ended up cooking up this delicious creation. I hope you enjoy it, too!
From allrecipes.com
Reviews 4.6
Total Time 2 hours 45 minutes
Category World Cuisine, European, Italian
Cuisine European, Italian
Calories 476.9 calories per serving

Bake in the preheated oven for 30 minutes. Remove the aluminum foil and sprinkle the remaining mozzarella over the top of the lasagna. Return to oven and bake uncovered until the top is golden brown, about 30 minutes more. Remove and allow the lasagna to rest 15 minutes before cutting to serve.

See details

SPINACH AND BUTTERNUT SQUASH LASAGNA RECIPE | MYRECIPES

Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Melt butter in a medium nonstick saucepan over medium heat. Add shallots; cook 2 minutes or until tender. Reduce heat; add flour to pan, and cook 5 minutes or until smooth and golden, stirring constantly.
From myrecipes.com

See details

MARY BERRY'S BUTTERNUT SQUASH & SPINACH LASAGNE

2. Put the spinach in a colander in the sink, and pour over a kettle of boiling water until the spinach has wilted. Allow to drain, then press out as much of the water as you can. 3. For the tomato sauce, mix the tomato passata with the pesto. 4. Immerse the lasagne sheets in boiling water for 5 minutes until softened. 5.
From waitrose.com

See details

ROASTED BUTTERNUT SQUASH AND SPINACH LASAGNA. - HALF BAKED ...

Nov 19, 2019 · This Roasted Butternut Squash and Spinach Lasagna is the perfect baked pasta for cozy November and December nights with family and friends. Beautiful layers of seasonal butternut squash, creamy buttery béchamel sauce, spinach, and lasagna noodles, all come together in this vegetable-focused lasagna.
From halfbakedharvest.com

See details

SLOW COOKER RECIPE: BUTTERNUT SQUASH LASAGNE BAKE ...

Jan 15, 2022 · We love winter squash in our house, and we’re always looking for new ways to incorporate seasonal produce into recipes, such as this lasagne-like dish with butternut squash that fits perfectly with the slow-cooker lifestyle. Also, this recipe looks like it could easily be modified with the addition or substitution of some other fall vegetables you might have on hand, making it a great ...
From udumbara.net

See details

BUTTERNUT SQUASH AND SPINACH LASAGNA (GF, DF OPTIONS ...

Nov 10, 2021 · Bake the butternut squash lasagna in the oven at 375°F for 45 minutes or until it's heated all the way through and the top layer is melted and browned. Start checking for doneness around 35 minutes and tent with foil if it's getting too dark. Allow it to rest for 15-20 minutes before serving before serving.
From whatmollymade.com

See details