Cozy comfort food is a must this time of year. The best way to indulge is to put a nutritious spin on your favorite soul-warming dishes. This meatless butternut squash lasagna does just that! Enjoy layers of noodles, spinach, herbs, ricotta cheese, mozzarella and a creamy garlic sauce. Serve as a side dish or main entrée, depending on your preference.

Butternut Squash Lasagna
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 10
Calories 391 kcal
Ingredients
- 1 butternut squash about 2 lbs., peeled & cubed
- 10-12 lasagna noodles
- 3 Tbsp. extra virgin olive oil divided
- 1 tsp. sea salt
- 1 tsp. black pepper
- 1 tsp. smoked paprika
- 1 tsp. dried oregano
- 1 tsp. dried basil
- Pinch ground cinnamon
- 16 oz. ricotta cheese part-skim
- 2 cups shredded mozzarella cheese
- 2-3 cups fresh spinach
- 1 Tbsp. freshly-squeezed lemon juice
Creamy garlic sauce
- 3 garlic cloves minced
- ¼ cup all-purpose flour
- 1 ½ cups almond milk
- 1 tsp. garlic powder
- ½ tsp. sea salt
- ½ tsp. black pepper
- ¼ cup unsalted butter
Instructions
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Bring large pot of water + 1 tablespoon olive oil to boil. Add lasagna noodles and cook according to package instructions. Tip: Al dente is always best. Drain and set aside.
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Preheat oven to 400 degrees F. In bowl, toss cubed butternut squash with 2 tablespoons olive oil until fully coated. Transfer to parchment-paper-lined baking sheet. Season with salt and pepper. Backe for 25-30 minutes or until edges are golden and squash is tender.
Creamy garlic sauce
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In saucepan over medium-high heat, add butter. Once heated, add minced garlic and sauté until fragrant and translucent, about 2-3 minutes. Add garlic powder, salt and pepper. Whisk until combined, then whisk in flour.
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Slowly add milk, whisking frequently until incorporated and sauce becomes smooth and thick, about 3-4 minutes. Once thickened, remove from heat. Set aside.
Assembly
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In bowl, mix ricotta cheese, lemon juice and seasonings until combined.
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In bottom of standard square baking dish, spread an even layer of garlic sauce, followed by an even layer of lasagna noodles. Top with 2-3 tablespoons ricotta mixture, followed by sprinkles of spinach and mozzarella cheese. Add a few chunks of roasted butternut squash. Then, add another layer of lasagna noodles and repeat steps until complete.
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Bake for 30-35 minutes or until cheese has fully melted and the top is golden brown.
Nutrition Facts
Butternut Squash Lasagna
Amount Per Serving (1 g)
Calories 391
Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 10g50%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
Cholesterol 53mg18%
Sodium 525mg22%
Potassium 481mg14%
Carbohydrates 36g12%
Fiber 4g16%
Sugar 3g3%
Protein 16g32%
Vitamin A 9289IU186%
Vitamin C 18mg22%
Calcium 327mg33%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.