Eat veggies
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.
Updated
Ingredients
Butternut Squash Filling
- 1 small butternut squash, peeled and cut into 1-inch cubes (2.5 cm)
- 3 Tbsp canola oil (45 mL)
- 1 small onion, diced
- 1 clove garlic, minced
- 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 tsp Italian Seasoning (5 mL)
- ½ tsp pepper (2mL)
Lasagne
- 9 lasagne noodles, cooked, drained and rinsed with cold water
- 2 cups shredded mozzarella cheese (500 mL)
- 1/3 cup Parmesan cheese (75 mL)
- 3 Tbsp chopped fresh basil (45 mL)
Directions
- 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.
- 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.
- 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
| 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 |
| Sugar | 3.7 g |
| Protein | 15.9 g |
| Potassium | 597 mg |
