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5 from 1 vote

Healthy Butternut Squash Spinach Lasagna

Healthy Butternut Squash Spinach Lasagna, a delicious vegetarian dish that gives comfort food a new meaning. Very easy to make, this recipe can be enjoyed by the whole family, from little to big ones. 
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course
Cuisine: International
Servings: 6 servings
Calories: 556kcal

Ingredients

  • 2 cups cooked cubed butternut squash
  • 1 cup frozen spinach, thawed
  • 12 lasagna sheets
  • 250 g ricotta cheese
  • 300 ml double/heavy cream
  • 2 tablespoon cream cheese
  • 1 red onion
  • 3 garlic cloves
  • ¼ teaspoon salt
  • teaspoon black pepper
  • 3 tablespoon grated Cheddar cheese
  • 1 tablespoon vegetable oil

Instructions

  • Chop the onion finely, add the oil to a pan and heat it up.
  • Fry the onion on a low to medium heat until soft, then add the spinach and butternut squash, mashing them slightly.
  • Add the ricotta cheese, season with salt and pepper, and stir well, then remove from the heat.
  • Grease an oven-proof dish, pour a quarter of the double cream, spreading it all over the bottom of the dish.
  • Arrange on layer of lasagna sheets, then spread a third of the butternut squash mixture, then arrange another layer of lasagna sheets, again butternut squash mixuture, and repeat again until you finish the mixture. 
  • The last layer should be with lasagna sheets.
  • Whish the remaining of the double cream with cream cheese, and spread it over the lasagna sheets, then top with grated Cheddar.
  • Bake for 25 minutes in the pre-heated oven at 180 degrees Celsius (360 Fahreneheit) until the top is golden.

Notes

  • To see the measurements in cups and ounces, please click on the US CUSTOMARY link.
  • The amount of ingredients listed can be adjusted depending on the number of servings you need, just click on the number 6 next to SERVINGS.
  • Ricotta cheese can be replaced with mascarpone, which has the same creaminess that works well with this recipe.
  • Fresh spinach can be used instead of frozen one.
  • I chose no-preboil lasagna sheets, which can be used straight away. If you do not have the no-preboil ones, just follow the packet instructions to cook the accordingly before using them for this recipe.

Nutrition

Calories: 556kcal | Carbohydrates: 53g | Protein: 16g | Fat: 31g | Saturated Fat: 19g | Cholesterol: 102mg | Sodium: 237mg | Potassium: 507mg | Fiber: 3g | Sugar: 3g | Vitamin A: 9070IU | Vitamin C: 13.4mg | Calcium: 251mg | Iron: 1.8mg