
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
- 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.
- 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.
- Prepare the Cheese Mixture:
- In a medium bowl, combine ricotta cheese, grated Parmesan, egg, nutmeg, salt, and pepper. Mix until smooth and set aside.
- 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.
- 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.
- Serve:
- Garnish with fresh basil or parsley, if desired.
- Serve warm and enjoy!
Adapted from recipe: https://sideofveggies.com/butternut-squash-mushroom-spinach-lasagna/