Freezer Friendly Butternut Squash Lasagna

Hello comfort food. This is one of my favorite vegetarian recipes from my meal plans!

I made this recipe as easy to throw together as possible. As a mom I try to find shortcuts because time is precious. I hope you find this easy to assemble and delicious!

Here is the recipe:

Butternut Squash and Spinach Lasagna

Squash Sauce:

  • 1 lb butternut squash, 16 oz
    • For quick and easy, we buy a cubed bag of this, microwave and pop in the food processor. You can buy and cook fresh squash – up to you!
  • 2 tbsp minced garlic
  • ¼ c parmesan cheese

Spinach/Cheese Mixture:

  • 9 oz frozen spinach, heated and drained well
  • 1 c ricotta cheese
  • 1 c mozzarella cheese
  • 2 tbsp minced garlic
  • Salt and pepper to taste

Other Ingredients:

  • 1 box oven ready lasagna noodles
  • 1 ½ c mozzarella cheese
  • ½ c parmesan cheese

Cook and blend butternut squash with minced garlic and parmesan cheese. Set aside in a bowl.
Cook, drain and combine spinach ricotta, mozzarella, minced garlic, salt and pepper in a separate bowl.
Using a 9 x 13 pan, scoop 1/3 of the butternut squash mixture and spread evenly. Sprinkle a light layer of mozzarella cheese on top.
Place a layer of lasagna noodles.
Top noodles with ½ of the spinach and cheese mixture. Sprinkle a light layer of mozzarella cheese on top.
Place a layer of lasagna noodles.
Top noodles with 1/3 of the butternut squash mixture. Sprinkle a light layer of mozzarella cheese on top.
Place a layer of lasagna noodles.
Top noodles with remaining spinach and cheese mixture. Sprinkle a light layer of mozzarella cheese on top.
Place a layer of lasagna noodles.
Top noodles with remaining butternut squash mixture. Sprinkle the remaining mozzarella and parmesan cheese on top.
Bake at 350 degrees covered in foil for 30 minutes. Remove foil and bake an additional 10-20 minutes.

Making it up as I go,

Monica ❤

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