Spinach and Butternut Squash Lasagne

Spinach and Butternut Squash Lasagne

This vegetarian-style take on traditional lasagna is perfect for light summertime meals or as a side dish to your main course. Easily reheatable, this recipe is great for lunches, picnics, or afternoons out on the boat.

  • Ingredients

    Butternut Squash Filling

    1 small butternut squash, peeled and cut into 1 inch cubes (2.5 cm) (1)

    3 Tbsp canola oil (45 mL)

    1 small onion, diced (1)

    1 clove garlic, minced (1)

    2/3 cup ricotta cheese (150 mL)

    1/4 cup milk (60 mL)

    ¼ tsp salt (2 mL)

    2 Tbsp chopped fresh basil (30 mL)

    Spinach Filling

    1 Tbsp canola oil (15 mL)

    10 oz baby spinach (280 g)

    2/3 cup ricotta cheese (150 mL)

    1 cup mozzarella cheese, shredded (250 mL)

    1 clove garlic, minced (1)

    1 tsp Italian Seasoning (5 mL)

    ½ tsp pepper (2mL)

    Lasagne

    9 lasagne noodles, cooked, drained and rinsed with cold water (9)

    2 cups shredded mozzarella cheese (500 mL)

    1/3 cup Parmesan cheese (75 mL)

    3 Tbsp chopped fresh basil (45 mL)

  • Directions
    1. Preheat oven to 425°F (210°C). Spread squash pieces on a parchment paper lined baking sheet. Drizzle with 2 Tbsp (30 mL) canola oil and toss to cover squash pieces. Bake for 20-25 minutes or until squash is roasted and softened. Meanwhile, heat 2 Tbsp canola oil (30 mL) in medium size skillet over medium heat. Add onion and garlic and cook until the onion has softened and starting to turn golden brown, about 6 – 8 minutes. Remove from heat and set aside. Transfer squash, ricotta cheese, milk and salt to the bowl of a food processor. Puree until smooth. Transfer to a large bowl and add onion and garlic mixture and basil. Stir to combine ingredients.
    2. Meanwhile, pour 1 Tbsp canola oil (15 mL) into a large non-stick skillet over medium heat. Add spinach and sauté, while turning spinach, until wilted. Transfer to a medium size bowl and add remaining spinach filling ingredients. Gently mix to combine ingredients.
    3. Lightly grease a 9×12 inch (22×30 cm) baking dish with canola spray. Layer the lasagne in the following manner: 3 lasagne noodles, ½ butternut squash filling mixture, 1/3 of the mozzarella cheese, 3 lasagne noodles, spinach filling mixture, 1/3 of the mozzarella cheese, 3 lasagne noodles, remaining butternut squash mixture, remaining mozzarella cheese and Parmesan cheese. Cover dish with aluminum foil and bake at 375°F (190°C) for 20 minutes. Remove foil and bake an additional 20 minutes until lasagne is cooked through and cheese topping is slightly browned.

Nutritional Analysis

Serving Size
1 piece
Servings
8-10
Calories
324
Total Fat
17.3 g
Saturated Fat
7.5 g
Cholesterol
41 mg
Sodium
379 mg
Carbohydrates
28.4 g
Fiber
3.6 g
Sugars
3.7 g
Protein
15.9 g
Potassium
597 mg