Mushroom, Spinach, and Mixed Squash Lasagna

Serves: 8
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours


Ingredients

  • Squash Mixture:
    • 2 cups butternut squash, peeled and cubed
    • 1 cup Hubbard squash, peeled and cubed
    • 1 cup gem squash, peeled and cubed
    • 1 cup pumpkin, peeled and cubed
    • 2 tablespoons olive oil
    • 1 teaspoon garlic powder
    • 1 teaspoon paprika
    • 1 teaspoon dried oregano
    • Salt and black pepper, to taste
  • Mushroom and Spinach Filling:
    • 2 tablespoons olive oil
    • 1 medium onion, finely chopped
    • 3 cloves garlic, minced
    • 3 cups mixed mushrooms, sliced
    • 4 cups fresh spinach, chopped
    • Salt and black pepper, to taste
  • Cheese Mixture:
    • 2 cups ricotta cheese
    • 1/2 cup grated Parmesan cheese
    • 1 large egg
    • 1/4 teaspoon nutmeg
    • Salt and black pepper, to taste
  • Additional Ingredients:
    • 12-15 lasagna noodles (pre-cooked or no-boil)
    • 3 cups marinara sauce
    • 2 cups shredded mozzarella cheese

Instructions

  1. Roast the Squash:
    • Preheat the oven to 400°F (200°C).
    • In a large bowl, toss the butternut squash, Hubbard squash, gem squash, and pumpkin with olive oil, garlic powder, paprika, oregano, salt, and pepper.
    • Spread the seasoned squash cubes on a baking sheet lined with parchment paper.
    • Roast for 25-30 minutes, or until tender and slightly caramelized. Remove from the oven and set aside.
  2. Prepare the Mushroom and Spinach Filling:
    • In a large skillet, heat olive oil over medium heat.
    • Sauté the chopped onion until translucent, about 5 minutes.
    • Add the minced garlic and cook for an additional 1-2 minutes.
    • Add the sliced mushrooms and cook until they release their moisture and become golden brown.
    • Stir in the chopped spinach and cook until wilted. Season with salt and pepper. Remove from heat and set aside.
  3. Prepare the Cheese Mixture:
    • In a medium bowl, combine ricotta cheese, grated Parmesan, egg, nutmeg, salt, and pepper. Mix until smooth and set aside.
  4. Assemble the Lasagna:
    • Reduce oven temperature to 375°F (190°C).
    • In a 9×13-inch (23×33 cm) baking dish, spread a thin layer of marinara sauce to coat the bottom.
    • Place a layer of lasagna noodles over the sauce.
    • Spread half of the roasted squash mixture over the noodles.
    • Add half of the mushroom and spinach filling over the squash.
    • Dollop half of the ricotta mixture over the vegetables and spread gently.
    • Pour a layer of marinara sauce over the cheese mixture.
    • Repeat the layers: noodles, remaining squash, remaining mushroom and spinach filling, remaining ricotta mixture, and marinara sauce.
    • Finish with a final layer of noodles, topped with marinara sauce.
    • Sprinkle shredded mozzarella cheese evenly over the top.
  5. Bake:
    • Cover the baking dish with aluminum foil and bake for 25 minutes.
    • Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.
    • Let the lasagna rest for 10-15 minutes before slicing to allow it to set.
  6. Serve:
    • Garnish with fresh basil or parsley, if desired.
    • Serve warm and enjoy!

 

 

Adapted from recipe: https://sideofveggies.com/butternut-squash-mushroom-spinach-lasagna/