Sweet and creamy butternut squash pairs with spinach and a luscious but light ricotta filling to make this lasagna comfort food with a fresh twist. You can make it lighter by using silken tofu in place of the ricotta. I use very little cheese on top to keep it light, but you can add more of course. If you omit the lasagna noodles you can make it gluten free.
Butternut Squash Lasagna
This is a very versatile and forgiving recipe. You can layer it anyway you like and even omit the lasagna noodles.
- 1 large butternut squash, seeds scooped out
- 12 no bake lasagna noodles
- 1-2 large jars really good pasta sauce. I use Seeds of Change Tomato and Basil
- 1 big carton organic ricotta cheese or cottage cheese or a combination (about 2 cups) or 1 large carton fresh silken tofu
- 1 egg (optional)
- a few fresh basil leaves, chopped
- 1 big bunch fresh organic spinach, lightly steamed or 1 package frozen spinach, thawed
- 1-3 cups mozzarella cheese
- leftover red pepper sauce (optional)
- You can prepare the squash by either slicing it in half and roasting it cut side down on an oiled baking sheet at 350 for 30-45 min. Don't overcook. You want it to be firm enough to peel and hold its shape and cut into 1/4inch slices. Alternatively, you can peel it whole, then slice into 1/4 inch rounds and roast on an oiled baking sheet for 20 min or so. Let cool
- Mix the ricotta or tofu with the egg, spinach, basil and 1/2 cup mozzarella cheese until somewhat smooth
- Spread a coating of pasta sauce on the bottom of a large shallow lasagna pan
- Add a layer of lasagna noodles, top with ricotta/spinach mixture, then squash slices.
- Add another layer of lasagna noodles and keep layering.
- Top with noodles, the remaining sauce, red pepper sauce and as much mozzarella as you like. I use the cheese more like a garnish.
- Cover and bake at 350f/180c for 40 minutes, removing the cover the last 10 min of cooking. Let settle, then slice.